1 large "#10 tin" canned San Marzano tomatoes (6 lbs. 10 oz.)
Pour tomatoes into a large pot and crush them with a potato masher to desired consistency (I leave mine fairly chunky, it will cook down). In a large saute pan, add about 1/4 cup of your olive oil on medium heat and add your "sliced" garlic and cook until lightly golden brown (be careful not to burn it or it will make it bitter).
Next, add your "minced" garlic to your pan (at this point I like to add a splash of white wine to my pan of garlic) and saute a little longer. Add your garlic mixture to your pot of crushed tomatoes. Pour in the remaining olive oil, and salt to taste (I also add 1 - 2 teaspoons of crushed red pepper flakes to give my sauce a little zing) and stir well. Bring to a slight boil and turn heat down and simmer uncovered for 45 minutes to 1 hour, stirring occasionally (simmer your sauce until you have reduced it to the thickness and consistency you prefer). While your sauce is simmering, thinly slice your fresh basil leaves (I like to stack them and roll tightly and slice into thin ribbons, chiffonade style -- here is a link so you can see how to chiffonade, if you are interested: How to Chiffonade). Once your sauce has completed cooking, immediately stir in your sliced fresh basil (it maintains the basil's wonderful fresh taste if you stir it into your sauce after it is cooked). Voila...you have just made your own marinara sauce at a fraction of the cost of "jarred sauce" and you get to control what goes into it.
Below are pictures of the simple ingredients that go into this marinara recipe. I am a "visual" person and I like to SEE what it looks like before I make it! I hope your family enjoys this recipe as much as mine does!
|This is THE "star ingredient" for your sauce|
|Olive oil, salt & crushed red pepper|
|Lots of fresh basil|
|Lots of fresh garlic|
|Zyliss garlic slicer -- it makes slicing garlic a snap!|