Winter Marinara Sauce
Updated Oct. 23, 2024
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(28-ounce) can tomatoes, seeded and chopped if not already chopped, with juice
- 1tablespoon extra virgin olive oil
- 2garlic cloves, minced
- ⅛teaspoon sugar
- a few sprigs of fresh basil, if available
- Salt to taste
- 1tablespoon slivered fresh basil (optional)
Nutritional analysis per serving (4 servings)
65 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 2 grams protein; 476 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.
Private Notes
Comments
This is excellent. We make this often. One time we took the sauce off the heat after cooking for 30 minutes and let it stand for another 30 minutes which we made the other items for dinner. Then we put the heat on low to bring the temperature back up. It was probably the best we've ever had. Actually it was nice so now we make the sauce let it sit while we finish our salad course then warm the sauce back up. It's tremendous.
A little crushed, dried red pepper makes it perfect.
From original NYTimes article (see link in text accompanying recipe):
Variations:
Substitute 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme for the basil
Substitute 1 teaspoon dried oregano for the basil.
Made with dried oregano bc I didn’t have basil. Could have simmered longer—was still pretty tomatoey after the 20 min mark. Maybe if I had added the sugar it wouldn’t have been so tart.
I’d love an amount of salt to start with or a salt range. If I start with 1 teaspoon is that over board or not even close. I understand tasting as you go but it would be helpful to have a minimum starting point.
It seems fine but not really inspiring. Good first try but I know you have a better version in you! I believe in you! Just like I believe in our troops!
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