A marinara sauce like no other …. well-deserving of the time required. The quality of tomatoes will influence the quality of the final product, so San Marzanos are highly recommended. Other than the flavour, the best part of this recipe is that is makes about a litre (4 cups) of sauce which can be frozen for later use – or, double the recipe and you have a great sauce for any pasta dish that you are preparing.
Don’t forget to finish with the vinegar at the end!
Marinara Sauce
Prep Time: 20 minutes Cooking Time: 2-3 hours
Yield: about 4 cups (1 litre)
Ingredients:
1 large onion, very finely chopped
3 red peppers, very finely chopped
125 mL (1/2 cup) olive oil
4-5 garlic cloves, minced
1 teaspoon (5 mL) dried oregano, or 1 tablespoon (15 mL) Italian seasoning
1 tablespoon (15 mL) kosher salt
1/2 teaspoon (2.5 mL) freshly ground black pepper
1/4 teaspoon (1.5 mL) red pepper flakes
1 large can (796 mL /28 fl oz) whole Italian tomatoes, (preferably San Marzano), undrained, pureed
2 cups (500 mL) water
1/4 cup (45 mL) finely chopped fresh Italian parsley
1-2 tablespoons (15-30 mL) balsamic vinegar
Method:
- Using a food processor, pulse the onion and red peppers to achieve a fine dice cut.
- Heat oil in a large sauté pan or Dutch oven until it is very hot (onions and peppers should sizzle when they hit the oil). Saute until the vegetables are starting to caramelize or become golden.
- Reduce heat, add garlic and the other seasonings. Saute for a few more minutes.
- Add the pureed tomatoes.
- Simmer sauce, over low heat, long enough for the sauce to reduce, to become rich and dense – and to allow for small droplets of oil to surface.
- Add water – 1/2 cup at a time -as the sauce continues to simmer.
- A the end of cooking time, adjust seasonings if necessary; add the chopped parsley; stir in the balsamic vinegar.
