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Marinara Sauce- Part 2, Finishing

Lauren.Groveman's picture
Ingredients
  Plum tomatoes/4 cans (28-ounce each) peeled plum tomatoes, drained 5 Pound (Ripe Ones, Roma)
  Extra virgin olive oil 3 Tablespoon
  Unsalted butter 1 Tablespoon
  All purpose flour 2 Tablespoon, unbleached
  Red pepper flakes 1 Teaspoon
  Garlic 10 Clove (50 gm), minced and divided
  Chopped basil 1 Cup (16 tbs), prepared as needed
  Crumbled dried oregano 1 Teaspoon
  Canned tomato puree 28 Ounce
  Tomato paste 2 Tablespoon
  Parmigiano reggiano cheese rind 1 (About 1-Inch Wide By 4 Inches Long, Optional)
  Freshly ground black pepper To Taste
Directions

A Quick Marinara Sauce Variation:
By just changing the type of tomatoes, you can have quicker version of marinara sauce that’s still great tasting. Heat a 4-quart heavy-bottomed saucepan over medium heat and, when hot, add three tablespoons extra-virgin olive oil. When the oil is hot, add half the minced garlic, basil and the red pepper flakes. When fragrant (about 10 seconds), add a 28-ounce can each of tomato puree and crushed tomatoes. Bring to a full simmer through the center, and then add two 28-ounces cans drained canned plum tomatoes, snipped into irregular pieces, using kitchen scissors. Bring back to a full simmer, and then reduce the heat to low and cook the sauce gently for 15 minutes with the cover ajar. Add a generous amount of freshly ground black pepper, the remaining garlic and the last dose of basil and simmer 5 minutes more.

An Ultra-Speedy Version:
When time feels nonexistent, substitute your favorite prepared marinara sauce for all of the tomatoes. Heat a 3-quart heavy-bottomed saucepan over medium heat and, when hot, add a few tablespoons extra-virgin olive oil. When the oil is hot, add half the minced garlic, basil and the red pepper flakes. When fragrant (about 10 seconds), add about eight cups of your favorite prepared tomato or marinara sauce (I use four 15-ounce containers of the refrigerated Buitoni Marinara Sauce). Stir to combine, and then bring to a full bubble through the center. Reduce the heat to low and simmer 15 minutes with the cover ajar. Add a generous amount of freshly ground black pepper, the remaining garlic and the last dose of basil and simmer 5 minutes more.

Timing is Everything:
• All of the marinara sauce variations can be stored, when cool, in the refrigerator for up to 4 days, or frozen for 3 months.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Italian
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
This is part 2 of a 2 part video series. In this video you will learn how to finish the marinara sauce. Watch Part 1 for the preparation details of this recipe.

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