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Marinara Sauce (Food & Wine, 1990)

Marinara Sauce (Food & Wine, 1990) is built on Extra Virgin Olive Oil, Salt, and Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 tsp
• 1/2 tsp

Method (preview)

1. 1

   1. In a medium nonreactive skillet, heat the oil over moderately low heat.

2. 2

   Add the garlic and cook, stirring, until golden, about 4 minutes.

3. 3

   Discard the garlic if desired.

4. 4

   Add the tomatoes, salt and pepper.

5. 5

   Cook, stirring occasionally, until thickened, about 30 minutes.

6. 6

   Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months.) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste.

7. 7

   This gives the sauce a strong garlic flavor.