Description
Some people like their marinara sauce with a bit of heat. Others prefer theirs plain. By making your own, you get to choose. Either way, this sauce is delicious and versatile.
Ingredients
2 tablespoons olive oil
4 cloves garlic, finely chopped
1 Spanish onion, finely chopped
1/2 teaspoon red pepper flakes (optional)
1 28-ounce can tomatoes (San Marzano are the best but regular are fine)
1/2 teaspoon fine sea salt (or more to taste)
Freshly ground black pepper
4 to 6 fresh basil leaves, slivered
Instructions
In a large saucepan over medium-low heat, heat the oil. Cook the garlic, onion, and pepper flakes (if using), stirring occasionally, until the onion is soft. Make sure you keep the heat low enough that the garlic doesn’t brown.
If using whole tomatoes, chop them. Add the tomatoes, along with the juice, to the onion mixture. Season with the salt and freshly ground black pepper.
Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat and simmer, stirring occasionally, for 25 to 35 minutes, or until it has thickened.
Remove from the heat and stir in the basil. Season to taste with additional salt and pepper. Use immediately, or cool and store in an airtight container in the refrigerator.
Notes
Sauce will keep for up to a week if refrigerated. It can also be frozen for up to 2 months.
Keywords: San Marzano, sauce, pasta, Italy, tomatoes, onion, basil, garlic