Angela's Marinara Sauce
This is a spin off of Ina Garten and a Food Network recipe. It ended up being very different from both and very rich. This sauce will freeze well.
Servings 8 6 oz servings
Ingredients
- 1 28oz can San Marzano crushed roma tomatoes you can sub whole tomatoes here and crush by hand
- 1 14oz can Fire roasted diced tomatoes with garlic any type is fine
- 1/4 cup Extra Virgin Olive Oil use something good
- 1 small white onion, small dice (about 3/4 cup) any kind of onion is fine
- 4-5 cloves garlic, minced finely
- 1/2 tsp dry basil yes, DRY, not fresh
- 1 tsp salt I use Dixie Crystal Kosher in all my recipes
- 2 Tbl white sugar more or less depending on how acidic your tomatoes are
- 1/2 tsp black pepper
- 3/4 cup red wine dry, not sweet
- 1 Tbl tomato paste from tube or 2 Tbl from a can
- 1/2 tsp anchovy paste optional for vegans, but use it if you can
- 5-10 whole basil leaves optional
- 1 Tbl balsamic vinegar a sweet one if you have it
- 2 Tbl butter optional but adds a nice finish
Instructions
- Do your Mise en Place first: gather all the ingredients. This will take a large pot with a lid.
- Dice up the onion and mince the garlic.
- Put the stock pot over medium heat and add EVOO. Add onion and garlic. Sweat these, do not brown. (Turn down heat if necessary.) Add anchovy paste if using.
- Add all the tomatoes.
- Add basil, salt, sugar, pepper and red wine.
- Stir thoroughly and bring to a very slow simmer. Add tomato paste. Cook over very low heat at a very low simmer for one hour, stirring occasionally.
- The sauce should reduce by about 10-15%. When you are happy with the consistency, take off the heat and add the fresh basil leaves. Add balsamic and butter if using.
- Finally, check the seasoning. It will likely need more salt and perhaps more sugar if it's still acidic.
- Serve over your favourite pasta or over my gnudi (next recipe).
Notes
I highly recommend using anchovy paste here. It gives a certain umami that is very nice.
This sauce will freeze nicely.
I served this over my gnudi, which is the next recipe in line or you can search for it. It is also good as a pizza sauce!