New York Times' Classic Marinara Sauce
 Serves |  Total Time |
|---|---|
| 8 | 25 minutes |
Ingredients
- 1 28-oz can tomatoes
0.25 cup olive oil
7 cloves garlic
1 pinch whole chili or red pepper flakes (optional)
0.25 tsp oregano- 1 tsp kosher salt
- 1 large basil sprig
Cookware
- 1 large bowl
- 1 fork
- 1 large skillet
Instructions
Step 1
Pour tomatoes into a large bowl and crush with a fork. Pour 1 cup water into can and slosh it around to get tomato juice. Reserve.
Step 2
In a large skillet (do not use a deep pot) over medium heat, heat the olive oil. When it is hot, add the peeled and slivered garlic. As soon as the garlic is sizzling (do not let it burn) add the tomatoes, reserved tomato water, whole chili or red pepper flakes (optional) or TJ's Bamba Hot Pepper Sauce, oregano, and kosher salt. Stir.
Step 3
Place the basil sprig (including stem) on the surface like a flower. Let it wilt, then submerge in sauce.
Step 4
Simmer until sauce has thickened and oil on surface is a deep orange, about 10 minutes.
Step 5
Taste and season as needed. Discard basil and chile, if using.
Sources
- The New York Times
- Recipe Box