Subduction Zone
Veteran Member
My current favorite is a marinara sauce that I got from the New York Times.
It is rather easy to make. Two 14 oz or 1 28 oz can of good tomatoes. That means something from the top shelf at the super market. Mutti crushed tomatoes are very good. If you can get Cento San Marzano tomatoes at a reasonable price that is better. Be careful. Cento has quite a few non-San Marzano tomtoes. And for U.S. Brands DiNapoli is quite tasty. Seven cloves of garlic slivered. A quarter cup of EVOO and a good brand will not hurt here either. Fresh basil. If I am going to be using some in a day or two I will get a five ounce container for $5.00. If am only going to be cooking this I get the next size down. It is a quarter of the size but only half as much. In other words, on a per pound basis it is twice as much. Red pepper flakes to taste. Salt and black pepper to taste.
Start with the oil in the pan. Add the red pepper flakes or skip them if you hate hot, and the garlic. Turn the pan on to medium The New York times article says heat until it sizzles, but I do like to cook it for a minute or so. Add your tomatoes, crushed or whole. If whole you either have to hand crush them or use an implement as the sauce cooks. Not to worry you have enough time. I always rinse the cans out a bit with water to get all of the tomato out and I am going to be reducing a bit as it cooks anyway.
Once it boils add in the whole basis leaves. Let them wilt down and stir occasionally. About ten minutes in add some pepper. I usually wait until twenty minutes before I begin to add salt. Season to taste.
At about the half hour mark something fantastic happens. It is a sauce that tastes okay at about 25 minutes, but soon after that it goes to Oh! My! Gawd!. I have not had a person that has not flipped over this sauce and it is pretty easy.
Don't cheap out on the tomatoes. Good tomatoes are worth the money that you spend on them.
At the end you can take out the basil or leave it in. If you like some fresh Italian parsley looks nice but it does not need anything else at this time.
It is rather easy to make. Two 14 oz or 1 28 oz can of good tomatoes. That means something from the top shelf at the super market. Mutti crushed tomatoes are very good. If you can get Cento San Marzano tomatoes at a reasonable price that is better. Be careful. Cento has quite a few non-San Marzano tomtoes. And for U.S. Brands DiNapoli is quite tasty. Seven cloves of garlic slivered. A quarter cup of EVOO and a good brand will not hurt here either. Fresh basil. If I am going to be using some in a day or two I will get a five ounce container for $5.00. If am only going to be cooking this I get the next size down. It is a quarter of the size but only half as much. In other words, on a per pound basis it is twice as much. Red pepper flakes to taste. Salt and black pepper to taste.
Start with the oil in the pan. Add the red pepper flakes or skip them if you hate hot, and the garlic. Turn the pan on to medium The New York times article says heat until it sizzles, but I do like to cook it for a minute or so. Add your tomatoes, crushed or whole. If whole you either have to hand crush them or use an implement as the sauce cooks. Not to worry you have enough time. I always rinse the cans out a bit with water to get all of the tomato out and I am going to be reducing a bit as it cooks anyway.
Once it boils add in the whole basis leaves. Let them wilt down and stir occasionally. About ten minutes in add some pepper. I usually wait until twenty minutes before I begin to add salt. Season to taste.
At about the half hour mark something fantastic happens. It is a sauce that tastes okay at about 25 minutes, but soon after that it goes to Oh! My! Gawd!. I have not had a person that has not flipped over this sauce and it is pretty easy.
Don't cheap out on the tomatoes. Good tomatoes are worth the money that you spend on them.
At the end you can take out the basil or leave it in. If you like some fresh Italian parsley looks nice but it does not need anything else at this time.
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