Marinara
A classic Italian marinara sauce made with San Marzano tomatoes, garlic, basil, and olive oil. This sauce is gently blended to achieve a slightly chunky texture and can be stored for up to 3 days. Perfect for pasta dishes and other Italian recipes.
Ingredients
San Marzano tomatoes2 oz, drained
(800g)olive oil1 cup
(240ml)Spanish onion1 whole, finely diced
1 wholegarlic cloves8 cloves, minced
8 clovesbasil1 bunch
1 bunchkosher salt2 tbsp
2 tbspsugar3 tbsp
3 tbspParmigiano-Reggiano1 cup, grated
(50g)Instructions
Step-by-step guide
- 1
In a medium bowl, use your hands to crush the tomatoes. Remove any seeds and excess liquid. Set aside.
- 2
In a heavy-bottomed pot over medium heat, warm the olive oil. Add the onion and garlic and cook until translucent, stirring frequently to prevent any browning, about 5 minutes.
Timer: 5m - 3
Add the crushed tomatoes. Turn the heat down to low, add the basil, and allow the sauce to simmer for 1 hour.
Timer: 1h - 4
Remove the tomato sauce from the heat. Remove the basil stems and add your salt, sugar, and Parmigiano-Reggiano.
- 5
Using a hand blender on low, gently blend the sauce until the tomatoes break down. You are looking for a sauce that is slightly chunky.
- 6
Allow the sauce to cool. Store in the fridge for up to 3 days.
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