It looked like Christmas in July this weekend as a piping hot pot of red and green boiled on my stove top. Marinara is one of those sauces that is as unique as our thumbprint. No two are alike, and chances are you'd rather buy a jarred variety then spend the hours it takes to get yours to taste just right. Well, I have exciting news, using a few easy-to-find ingredients, your home could quickly become your favorite Italian bistro without breaking the bank or your spirit.
All marinaras aren't created equal, but they all have the same basic components: tomatoes, onions, garlic and herbs. Simple right? It's how you put them together and slowly layer the flavors that really makes the difference. You'll need to be a little patient, but given your level of organization, this could be easily pulled off on a weeknight. You'll need a lidded-Dutch oven to keep your counter clean and stew your sauce in a way that brings out the best in your tomatoes (the sweetness)and kicks out the worst (the acid).
Pair your marinara with pasta or a veggie for meatless Monday - try grilled eggplant or zucchini ribbons. Or nestle in a slow-cook-loving kind of protein for a real depth of flavor (I braised a couple of beef shanks in mine). Anyway you serve it, you'll have a ho ho hopelessly delicious dish!
Ingredients
2 TBS olive oil
Small yellow onion, chopped finely
3 garlic cloves, minced
1 - 6 oz can tomato paste
1 - 28 oz can peeled whole tomatoes, Italian variety with basil (I like the Cento brand)
1 TBS Italian herbs/seasoning
Salt & pepper to taste
Directions
- Heat olive oil on medium heat, add onions and sweat until translucent
- Add garlic and soften, turn down heat if necessary to prevent browning
- Stir in tomato paste, caramelize for 10 min, stirring regularly
- Crush whole tomatoes, by hand, directly into the pot
- Mash dried herbs in your palm to draw out the oils, add to pot - you can use fresh herbs if you'd prefer - basil and oregano are great additions
- Season with freshly ground salt and pepper sparingly, add red pepper flake if you'd like some heat. Taste periodically, as your sauce reduces the flavor will intensify
- Bring sauce to a boil and then reduce to a simmer and cover, cook for at least 30 minutes, stirring occasionally. Adding an extra 30-60 minutes will only sweeten the deal (literally), but is not necessary
- Serve with your main dish or as a dip for fresh baked bread