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- Skill Level: Easy
- Cost: Inexpensive
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Marinara Sauce
Cookbook
Marinara sauce is a staple building block in my cooking. I make it using whole canned San Marzano tomatoes. I use only one brand: Nina’s. They’re probably all good, but I’ve been using Nina’s for thirty years, so I know they are good. If my supplier suddenly can’t get Nina’s tomatoes, I don’t switch tomatoes, I switch suppliers. I leave some of the tomatoes whole so that the sauce has a dual function: It serves both as a sauce and as a source of warm, seasoned, whole peeled tomatoes. I add tomato paste, which gives the sauce the same richness that long cooking does.
Yield : Makes about 4 cups
Ingredients
- ¼ cup good olive oil
- ½ big yellow Spanish onion, chopped
- 1 teaspoon minced fresh garlic
- ½ cup burgundy wine
- One 28-ounce can whole peeled tomatoes (preferably San Marzano), including juice
- 1 teaspoon to 2 tablespoons sugar (depending on how sweet you like your sauce)
- One 6-ounce can tomato paste
- A small handful of whole fresh basil leaves
- Salt
Directions
Heat the olive oil in a large pot over high heat. Add the onion and garlic, and sauté for about 5 minutes, until the onion has softened, not browned. Lower the heat if the onion or garlic is browning. Add the wine and cook for 1 or 2 minutes to burn off the alcohol. Add the tomatoes and sugar, and lower the heat. Break the tomatoes up with a wooden spoon to help them break-down, but leave a few whole. Simmer the tomatoes for 30 minutes to 1 hour until the broken-up tomatoes have cooked down to the consistency of marinara sauce. Stir in the tomato paste and basil, and season with salt to taste.
© 2008 Kenny Shopsin
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings and includes 1/2 teaspoon of added salt.
115 kcal
4 % daily value
25 % daily value
1 % daily value
417 mg
21 mg
2 g
6 g
2 g
11 g
0 mg
307 mg
1 g
7 g
9 % daily value
