After 80 failed attempts at the perfect red sauce, I decided to apply
the keep it simple, stupid principle to my marinara. Guess what? It
worked. I use this on pizza, in lasagna, over pasta...
1 28oz can of peeled plum tomatoes in juice with
nothing added (if you can find a can that indicates they are from the
San Marzano region in Italy...well, your mouth will thank you)
1/4 c olive oil
6 cloves garlic, crushed
1 T dried oregano
1 T sugar
1/2 t salt
1/4 t black pepper
1/4 t red pepper flake (or less, if you ain't spicy at heart)
Heat your olive oil in a heavy bottomed sauce pan
until it shimmers, add your crushed garlic, stir and cook for 3 minutes.
I prefer to not let my garlic brown at all.
Add the tomatoes, oregano, sugar, salt and pepper(s) and let
the sauce simmer for 20 minutes. Crush the tomatoes with a wooden spoon
(I like to hit the sauce with an immersion blender for just a minute). Eat and enjoy!
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