Classic Marinara Sauce
- ACTIVE: 10 MIN
- TOTAL TIME:
- SERVINGS: 3 cups (enough for 1 pound of pasta)
The secret to excellent tomato sauce? According to F&W's Grace Parisi, the trick is starting with superlative whole (not crushed) tomatoes and simmering them with whole (not chopped) garlic cloves. The result: A classic marinara that can quickly be spun into all sorts of variations.
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, peeled
- 1 tablespoon tomato paste
- One 35-ounce can whole peeled Italian tomatoes with their juices, crushed by hand
- Pinch of sugar
- 2 basil sprigs
- Salt and freshly ground pepper
- In a large saucepan, heat the oil. Add the garlic and cook over moderate heat, stirring occasionally, until golden, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the canned tomatoes with their juices. Stir in the sugar and basil, season with salt and pepper and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until it thickens and is reduced to 3 cups, about 30 minutes. Season again with salt and pepper. Discard the basil sprigs and garlic.