Tomato Basil Marinara
A classic marinara relies on slow-simmered quality tomatoes and the infusion of fresh basil stems, not just leaves. By sweating garlic in olive oil until it is pale gold and simmering the crushed tomatoes until the oil pools at the surface, you achieve a thick, balanced sauce that clings to pasta.
Patience is your primary ingredient.
Do not rush the garlic; if it browns too quickly, it becomes bitter and will ruin the sweetness of the tomatoes. Use the highest quality canned whole peeled tomatoes you can find, as they provide the best texture once crushed.
- Heavy-bottomed saucepan or Dutch oven
- Wooden spoon
- Potato masher or large fork
What goes in.
- 28 ozcan whole peeled plum tomatoes
- 3 tbspextra virgin olive oil
- 3 clovesgarlic, thinly sliced
- 1 bunchfresh basil, stems tied with kitchen twine
- 1/2 tspsea salt
- 1 pinchred pepper flakes
Watching for the separation
The sauce is finished when the water has evaporated enough that the olive oil begins to separate and rise to the surface of the tomatoes. This visual cue indicates the raw acidity has cooked off, leaving only the concentrated essence of the fruit.
The method.
Bloom the garlic
Add olive oil and sliced garlic to a cold pan. Turn the heat to medium-low. Cook until the garlic edges turn a pale, soft gold, then immediately add the pepper flakes.
Crush the tomatoes
Pour the canned tomatoes into the pan. Use a potato masher or fork to crush them into rustic, bite-sized pieces. Add the tied basil stems.
Simmer
Bring the sauce to a gentle bubble, then drop the heat to low. Let it simmer uncovered for 30 to 35 minutes, stirring occasionally to prevent sticking.
Finish
Remove the basil stems. Taste, add salt as needed, and stir in a handful of fresh basil leaves torn by hand just before serving.
Other turns to take.
Spicy Arrabbiata
Increase the red pepper flakes to one full teaspoon and add a small knob of salted butter at the end for extra richness.
Roasted Garlic Version
Replace the sliced garlic with a whole head of roasted garlic, squeezed into the sauce during the final ten minutes of simmering.
When it doesn't go to plan.
Always tie your basil stems with string so they are easy to retrieve before serving.
If the sauce is too acidic, add a tiny pinch of sugar or a small grated carrot while simmering.
Use a wide pan to maximize surface area; this helps the sauce reduce and concentrate much faster.
The ones that keep coming up.
Can I use dried basil?
Dried basil loses its brightness when simmered for long periods. If you must use dried, add a small amount at the very end, but fresh is essential for the characteristic aroma.
Should I blend the sauce?
A traditional marinara should have texture. If you prefer a smooth sauce, pass it through a food mill rather than using a blender, which can turn the tomatoes orange and change the consistency too much.
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