I made that last tomato sauce last month, and this Marinara Sauce this last weekend. JACKPOT. I loved loved loved this recipe. It was so so so so simple. And the end result was just perfect. I served it over four cheese ravioli and even four kids liked it! I will definitely make this again and again. I did make a couple changes to the recipe...
Marinara Sauce
2 1/4 cups
Combine in a large saucepan and bring to a simmer over medium-low heat:
2 pounds ripe tomatoes, peeled, seeded and coarsely chopped, or one 28-ounce can whole tomatoes, with their juice
1/3 cup olive oil
3 garlic cloves, halved
6 sprigs basil
6 sprigs parsley
Simmer, uncovered, crushing the tomatoes with the side of a spoon to break them up, until the sauce is thickened, about 10 minutes. Pass through a food mill, and season with:
salt and black pepper
My version was even more simple. I used one 28-ounce can of crushed tomatoes rather than whole tomatoes (based on my dislike of the chunkiness of the last tomato sauce) and I did not have/use a food mill. With the crushed tomatoes, the food mill becomes totally unnecessary, however, you must at least pick out the sprigs of basil/parsley and the garlic cloves. I cannot believe how much flavor this sauce had. Simply fantastic.
But this sauce was EXACTLY what I was looking for. I would absolutely at least double the recipe next time. I need to figure out how to include meat for when hubby gets home, maybe sliced Italian sausage, or meatballs.
Try it. You'll love it!
Marinara Sauce
2 1/4 cups
Combine in a large saucepan and bring to a simmer over medium-low heat:
2 pounds ripe tomatoes, peeled, seeded and coarsely chopped, or one 28-ounce can whole tomatoes, with their juice
1/3 cup olive oil
3 garlic cloves, halved
6 sprigs basil
6 sprigs parsley
Simmer, uncovered, crushing the tomatoes with the side of a spoon to break them up, until the sauce is thickened, about 10 minutes. Pass through a food mill, and season with:
salt and black pepper
My version was even more simple. I used one 28-ounce can of crushed tomatoes rather than whole tomatoes (based on my dislike of the chunkiness of the last tomato sauce) and I did not have/use a food mill. With the crushed tomatoes, the food mill becomes totally unnecessary, however, you must at least pick out the sprigs of basil/parsley and the garlic cloves. I cannot believe how much flavor this sauce had. Simply fantastic.
But this sauce was EXACTLY what I was looking for. I would absolutely at least double the recipe next time. I need to figure out how to include meat for when hubby gets home, maybe sliced Italian sausage, or meatballs.
Try it. You'll love it!
Tomorrow I was going to buy some marinara for some artichoke/cheese ravioli...I think I will make this instead since it's so simple :) Where's my basil plant when I need it???
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