Many of you probably have some version of Marinara Sauce. Some put onions. Some don’t. Oregano? Or no? It has taken me a long to to “get” making Marinara Sauce. What I finally “get” is that Marinara is a quick sauce, not cooked all day melding the flavors for that deep roasted flavor. No, it is very quick, so quick that the herbs are still very potent and fresh tasting. I use Pastene Kitchen Ready ground peeled tomatoes. I think they are the best for the job. My brother and I have 2 cases shipped to us regularly.
Remember the idea of a marinara is that you cook the herbs long enough to get the oils into the sauce and to heat the sauce, that is it. The sauce will taste fresh, sweet, and piquant. Try it when you need a quick meal.
2 T. Extra Virgin Olive Oil
8-10 fresh basil leaves, whole
2 cloves garlic minced, I use 2 frozen garlic cubes from Trader Joe’s
1/4 cup finely minced fresh parsley
28 ounce can ground peeled tomatoes
fresh ground black pepper
1/4 -1/2 tsp. red pepper flakes, optional but good
In a skillet over medium-high heat, heat oil. Add and sauté basil, parsley, and red pepper flakes for 30-60 seconds. Add garlic and sauté for another 30 seconds, do not let brown. Add the tomatoes. Stir well and bring to a simmer. Simmer five minutes. Salt and pepper to taste. Serve piping hot over pasta or with Stromboli. Also great on pizza. You can also add shrimp at the end and cook another 3 minutes or until the shrimp are done.
Note- Fresh herbs are the best choice for this type of sauce. If you purchase fresh herbs you can always freeze the leftovers whole or puree with a little water and freeze in ice cube trays or whatever size container you would like.
Have a great weekend!