It’s not that often you encounter a Marinara sauce that is made with less than 8 ingredients and is ready in less than 30 minutes! You heard right.
When it comes to Marinara sauce I was always told there is a very Italian and very methodical way of making the famous red sauce, which can take close to an entire day to make. This was the first recipe I encountered which does not require the sauce to simmer away on very low heat for hours.
The recipe is featured in the New York times recipe section and it has amassed over 900 comments as well as 5 out of 5 stars, that’s not something you see every day.
After reading through several of the comments, I noticed a reoccurring theme. Do not modify the recipe. As tempting as it may be to add onions, celery, carrots, and a slew of other herbs, the recommendation most often given is leave it alone. There were even people of Italian descent who stated their families make Marinara sauce almost identically.
We have not made this sauce but can’t wait to try it for ourselves. If you happen to give it a try, let us know what you think.
Ingredients
128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
¼cup extra-virgin olive oil
7garlic cloves, peeled and slivered
Small dried whole chile, or pinch crushed red pepper flakes
1teaspoon kosher salt
1large fresh basil sprig, or 1/4 teaspoon dried oregano, more to taste
Instructions
Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
