Simple Tomato Marinara
A good marinara doesn't need long hours on the stove if the ingredients are fresh. The goal is to preserve the lively acidity of the tomato while rounding out the sharp bite of garlic.
Use your hands to crush the tomatoes.
Do not use a blender or food processor, as it will aerate the tomatoes and turn the sauce a pale, orange-pink color. Crushing by hand retains the chunky, rustic texture that clings to long noodles.
- large saucepan or wide skillet
- wooden spoon
- paring knife
What goes in.
- 28 ozcanned whole peeled San Marzano tomatoes
- 1/4 cupextra virgin olive oil
- 4 clovesgarlic, thinly sliced
- 1 tspkosher salt
- 6 leavesfresh basil, torn
Sweating the garlic
Keep the heat low so the garlic turns pale gold, not brown. If the garlic darkens, it will turn bitter and ruin the sweetness of the sauce.
The method.
Prep the tomatoes
Pour the canned tomatoes into a bowl and crush them firmly with your hands until no large solid pieces remain, but keep some texture.
Sauté the garlic
Add olive oil and sliced garlic to the cold saucepan. Place over medium-low heat and cook until the garlic is golden and fragrant, about 3 minutes.
Simmer
Pour in the tomatoes and the salt. Bring to a gentle bubble, then lower the heat. Let it simmer, stirring occasionally, for 20 minutes until the oil separates slightly from the sauce.
Finish
Remove from heat, stir in the torn basil, and taste for seasoning.
Other turns to take.
Spicy Arrabbiata
Add a teaspoon of crushed red pepper flakes to the oil when you add the garlic.
Anchovy Base
Dissolve two oil-packed anchovy fillets in the hot olive oil before adding the garlic for a deeper, salty depth.
When it doesn't go to plan.
Always add the basil at the very end to keep its bright, floral scent intact.
If the sauce tastes too sharp or metallic, add another tablespoon of olive oil to emulsify it.
Keep the lid off while simmering so the water evaporates and the flavor concentrates.
The ones that keep coming up.
Should I add sugar to cut the acidity?
If you buy high-quality canned tomatoes, you should not need sugar. If the sauce is too tart, add a splash of extra-virgin olive oil instead of sugar.
Can I use dried basil?
Dried basil loses its aroma quickly. If you don't have fresh basil, it is better to skip the herb entirely than to use dried.
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