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Marinara Sauce (food & Wine, 1990)

Make Marinara Sauce (food & Wine, 1990) at home with Extra Virgin Olive Oil, Sm Garlic Minced Or Crushed And Peeled, Salt, Pepper, and Fresh Basil. Serves 3. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 2
• 1/4 tsp
• 1/2 tsp
• 2 tbsp

Method (preview)

1. 1

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

2. 2

   Discard the garlic if desired.

3. 3

   Add the tomatoes, salt and pepper.

4. 4

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

5. 5

   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.

6. 6

   This gives the sauce a strong garlic flavor.