I frequently have a need for a basic marinara sauce for pasta or dishes like lasagna, baked ziti, chicken parmigiana, polenta, meatball sandwiches, and others. Here is a very simple, but quite tasty all-purpose marinara made with canned tomatoes. It freezes well, so you could double or triple this recipe to make a big batch.
- 1 28-oz can crushed tomatoes or tomato puree
- 1 8-oz can tomato sauce
- 3 Tbsp olive oil
- 2 garlic cloves, peeled and lightly smashed
- 1 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp hot chili flakes (optional)
- Heat the olive oil in a medium saucepan over medium-low heat.
- Poach the garlic in the hot olive oil for a few minutes. The idea is to infuse the oil with garlic flavor. With a slotted spoon, remove the garlic cloves and discard them.
- Remove the pan from the heat and add the crushed tomatoes or puree and the tomato sauce. Place back onto the stove and bring the tomato mixture to a simmer.
- Allow the sauce to simmer slowly until reduced and thickened a little, 20 to 30 minutes.
- Add the salt, pepper, sugar and optional chili flakes and taste the sauce. Add additional salt or pepper to taste, as needed.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
SUPPORT OUR SPONSORS: click on their logos to visit their website