Classic Marinara Sauce

Ingredients

• 1 (28-oz) can whole San Marzano tomatoes (certified D.O.P. if possible)
• ¼ cup extra-virgin olive oil
• 7 garlic cloves, peeled and slivered
• 1 small dried whole chile or pinch of crushed red pepper flakes
• 1 tsp kosher salt
• 1 large fresh basil sprig (or ¼ tsp dried oregano)
• 1 cup water

Instructions

1. Crush tomatoes — Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh it around to get tomato juices. Set aside.
2. Heat oil — In a large skillet over medium heat, heat the olive oil until hot.
3. Cook garlic — Add garlic to the hot oil. As soon as garlic is sizzling (do not let it brown), add the crushed tomatoes and the reserved tomato water.
4. Season — Add whole chile or red pepper flakes, oregano (if using dried), and salt to the pan. Stir to combine.
5. Add basil — Place basil sprig, including stem, on the surface of the sauce like a flower. Let it wilt for about 5 minutes, then submerge it in the sauce.
6. Simmer and serve — Let the sauce simmer until thickened and the oil on the surface is a deep orange, about 15 minutes. Adjust seasoning as needed. Use immediately over pasta or store for later.

Notes

• Quality tomatoes — Use certified D.O.P. San Marzano tomatoes for the best flavor.
• Don't brown the garlic — It should just start to sizzle when the tomatoes go in.
• The basil step — Adding fresh basil adds delicate flavor; don't skip it.
• Deep orange oil — Watch for the oil to turn a deep orange color, indicating the sauce has properly emulsified.
• Make extra — Freeze in portions for easy future meals.

Tags: #recipe #sauce #marinara #pasta #italian #dinner