My household eats a lot of pasta. Vodka sauce, meat sauce, alfredo sauce. Love it all. Marinara (aka classic tomato sauce) is my absolute favorite. Such fresh and vibrant flavor. San Marzano tomatoes (from outside of Naples, Italy) are ideal for this sauce. They’re sweet, low in acid and have a deep red, firm body. Make this recipe when you’ve got a little extra time on the weekend. Your pasta will thank you all week long. If you’re so inclined, double the recipe and freeze some! I’m all about the classics. This one’s a keeper for life.
Makes about 3 cups
- 4 tablespoons olive oil
- 2 garlic gloves, smashed and peeled
- 1 28-oz can whole San Marzano tomatoes, crushed by hand
- 1 small red onion, peeled and halved
- 1 carrot, peeled and halved
- 2 fresh basil sprigs
- 2 2-inch pieces of Parmesan rind
- 1 bay leaf
- 1/2 teaspoon kosher salt
In a medium-size deep skillet or wide saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the garlic and sweat until fragrant. Add the tomatoes and their juices, red onion, carrot, basil, Parmesan rind, bay leaf, and salt. Reduce the heat to low and simmer, stirring often with a wooden spoon, for about 25 minutes. Stir in the remaining 2 tablespoons olive oil and simmer for an additional 5 minutes.
Allow the sauce to cool to room temperature. Discard the onion, carrot, basil, rind, and bay leaf. Pass the sauce through a food mil or puree it with an immersion blender and chill completely. The sauce will keep for 4 or 5 days in the refrigerator, or transfer to freezer containers and freeze for up to 3 months.
Recipe from Giada De Laurentiis, Happy Cooking, 2015.