marinara sauce
When I eat tomato sauce, I usually reach for a jar. I will occasionally add a few things to feel more cook-like. And, especially when on sale, jar sauce isn't too expensive. But how does this recipe compare to the jar stuff? Both in terms of cost (post tax-day, I feel the need to tighten the purse strings) and flavor. I don't remember what canned tomatoes cost and, like most of these recipes, I haven't tried it yet.
This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it's best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.
makes 4 cups
2 (28 oz) cans whole tomatoes packed in juice
2 tbsp olive oil
1 medium onion, chopped fine (about 1 c)
2 medium garlic cloves, minced (about 2 tsp)
1/2 tsp dried oregano
1/3 c dry red wine, such as Chianti or Merlot
3 tbsp chopped fresh basil leaves
1 tbsp extra-virgin olive oil
Table or kosher salt and ground black pepper
1-2 tsp sugar, as needed
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 min. remove 3/4 c tomatoes from strainer and set asides. Reserve 2 1/2 c tomato juice and discard remainder.
2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 min. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 sec.
3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 min. Add wine and cook until thick and syrupy, about 1 min. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 min.
4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2 sec pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
cima06
This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it's best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.
makes 4 cups
2 (28 oz) cans whole tomatoes packed in juice
2 tbsp olive oil
1 medium onion, chopped fine (about 1 c)
2 medium garlic cloves, minced (about 2 tsp)
1/2 tsp dried oregano
1/3 c dry red wine, such as Chianti or Merlot
3 tbsp chopped fresh basil leaves
1 tbsp extra-virgin olive oil
Table or kosher salt and ground black pepper
1-2 tsp sugar, as needed
1. Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 min. remove 3/4 c tomatoes from strainer and set asides. Reserve 2 1/2 c tomato juice and discard remainder.
2. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 min. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 sec.
3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 min. Add wine and cook until thick and syrupy, about 1 min. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 min.
4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender) and add reserved tomatoes; process until slightly chunky, about eight 2 sec pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.
cima06