MARINARA SAUCE
Marinara is a widely misconstrued sauce. It derives its name from the Italian phrase, “alla marinara,” meaning “in the style of mariners (sailors).” This is indicative of its simple nature, for it is very uncomplicated indeed, and forms the basis for many other red sauces. Here it is in its simplest form. There are those who insist that you must start with fresh, not canned, tomatoes. These people are masochists. Just go ahead and try that in the dead of winter. And, it's a lot more work for precious little result.
Ingredients
2-28 oz. cans Roma or Plum tomatoes (San Marzano are preferable)
4 cloves Garlic, smash-peeled
1 large stalk Fresh basil, whole (dried is a no-no)
≥1 tbsp. Kosher salt (to taste)
≥1 tsp. Ground black pepper (to taste)
(a pinch Peperoncino, if desired)
Directions
• Combine all ingredients in large pot. (Crush tomatoes by hand or chop lightly in a food processor by pulsing 3-5 times but no more.)
• Heat over medium-low heat until barely simmering, stirring frequently.
• Reduce heat (we're going low & slow), and continue stirring frequently.
• Cook for at least 20 minutes over low heat.
• Remove basil stalk(s) and garlic cloves with a slotted spoon.
This sauce - indeed any sauce - MUST be frequently stirred to prevent scorching. Once scorching has begun, nothing can be done except to transfer the unscorched sauce to a fresh pan. This recipe, and its many variations, work in a crock pot very well, indeed. In a crock pot on low heat, they are unlikely to scorch, can go low & slow for a considerable period, and thus, turn out magnificently.
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