You’ve got sauce. This is adapted from a Cook’s Illustrated recipe.
House Marinara
2 – 3 cloves garlic, chopped
olive oil
2 cans diced tomatoes
5-10 leaves fresh basil, chopped (this must be fresh basil)
sugar and salt to taste
fresh oregano (optional) and/ or crushed red pepper
Heat a few tbs oil in a pan. Open cans of tomatoes. Add garlic to oil. Let sizzle for 15-30 seconds. Add tomatoes and juices. Let simmer for 5-10 minutes over medium heat. Add basil and salt and sugar to balance out flavors. Add oregano and crushed red pepper if you like. Reduce for about 5 more minutes. Add to pasta.
Fresh tomatoes are heaven (in season). Canned tomatoes, especially Muir Glen, are forever. You can also add cream, pork, shrimp, ground beef/turkey, or chicken chunks to this mix.
ABUNDANZA!
3 comments
Comments feed for this article
June 10, 2008 at 3:26 pm
Mommer
Hi, Sketch
I found this wonderful recipe for marinara sauce in one of Giada’s cookbooks so I made it and it was fabulous. Then someone wanted the recipe so I copied it out and realized that I had made the entire recipe over and turned it into mine. The only things left were the two cans of crushed tomatoes and the two bay leaves.
Experimentation is the spice of life! (That is soooo good that you have my permission to use it again without the quotation marks or the little TM symbol.)
Mommer
June 10, 2008 at 3:29 pm
Mommer
Sorry, my comment needs clarification. I didn’t find THIS recipe (as in the one you just gave out) in a Giada cookbook. I found A marinara recipe in a Giada cookbook.
Mommer
June 11, 2008 at 11:13 pm
sketchyrecipe
Fifi, have you been hitting the Wild Turkey again?
Hey, have you seen my niece, Blondie, lately?