For my first post, I thought I’d go with a staple: marinara sauce. The simplicity of a bowl of pasta with a classic, flavorful marinara sauce has always been a comfort food for me. So, naturally, a jarred sauce is out of the question. After multiple failed attempts, I finally perfected my ideal marinara.
This recipe is simple and quick, but the finished product poured sparingly over a bowl of spaghetti with a dusting of parmesan is the perfect meal.
Through trial and error I’ve found high quality canned tomatoes can make the sauce. I always go with Dei Fratelli; the extra couple of bucks is worth the result.
This sauce is also very versatile; add a tablespoon of sugar for a tasty pizza sauce or several cups of vegetable broth for a zesty tomato soup. I always keep a few jars of this sauce in the fridge for everything from easy pasta dinners to eggplant parmesan to bread dunked in for an addicting snack.
- 1 can (28 oz.) crushed tomatoes
- 1 can (6 oz.) tomato paste
- 1 large clove garlic, minced
- 2 tbs. olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp crushed red pepper (or more or less depending on your taste preferences)
- 1 bay leaf
- Salt & pepper to taste
- Heat the olive oil in a saucepan over medium heat. Add the garlic and sauté 2-3 minutes
- Add the tomato paste, oregano, basil, crushed red pepper, and salt and pepper. Cook 3-5 minutes or until the tomato paste darkens, stirring constantly
- Add the crushed tomatoes and bay leaf. Stir until well combined
- Simmer 20-30 minutes
- Spoon over pasta or dig in with a piece of warm, crusty bread