Saturday, March 13, 2010

Marinara Sauce

I love a good marinara and my friend, Lisa, makes one of the best. As with most Italians she gave me the 'cliff notes' when I asked her for the recipe, as that's what we Italians do. We like to keep our recipes in our heads, but this time I've documented what I actually did so I can share it with you. Marinara is perfect with pasta and a salad. Today I'll be serving it with the meatballs that I posted earlier.

Marinara Sauce
Serves 6-8

3 cans of San Marzano tomatoes
3 cloves of garlic (chopped)
1 tablespoon olive oil
1/2 tsp red pepper flakes
1 tablespoon sugar
Salt and pepper
3-4 leaves of fresh basil

Heat olive oil in a pan and add the chopped garlic. Cook until garlic just starts to turn brown. Add the tomatoes. Smash tomatoes (I use a potato masher) until they're in rough chunks. Then add the pepper flakes and sugar.

Bring tomatoes to a boil, then turn heat to low, cover and simmer for 1.5 hours. Remove cover and simmer for another hour. Remove from heat and tear up 3-4 leaves of basil and add that to the sauce.  Add salt and pepper, to taste. Serve with your favorite pasta and sprinkle with your favorite grated cheese.

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