Created on 10/02/2018
Ingredients:
- 1/4 extra virgin olive oil
- 3 garlic cloves, chopped
- 1/2 white or yellow onion, chopped
- 1 tablespoon tomato paste
- 1 35-ounce can of San Marzano whole peeled tomatoes
- Salt
- Freshly ground pepper
- 4 basil sprigs
- Dried oregano
OPTIONAL INGREDIENTS
- To make this a spicy marinara, add 2 or 3 tablespoons of Calabrian chili oil or red pepper flakes.
- For a richer flavor, add balsamic vinegar or red wine after adding the whole peeled tomatoes. Allow the sauce to cook for at least an hour so the wine has time to dissipate.
- Chicken broth or bone broth
Instructions
Step One: Heat olive oil in a large dutch oven. Once hot, add garlic cloves and onion. Saute until garlic and onion are fragrant and translucent, roughly 7 – 8 minutes
Step Two: Add tomato paste. Spread the paste around the bottom of the pot. The paste will develop a deeper red color when it is cooked. Once the color has developed, add San Marzano whole peeled tomatoes. Lightly crush the tomatoes with a wooden spoon
Step Three: Once the tomatoes have broken up into smaller pieces, add the salt, basil sprigs and dried oregano. Stir everything up and cook for 15 minutes. Remove basil sprigs
Step Four: If the sauce is too thick for your preference, add chicken broth or water until you reach the desired consistency. If you prefer a smooth sauce, blend everything together with an immersion blend or hand blender
Notes: This sauce is great for spaghetti, pizza, meatballs, and lasagna.