Marinara Sauce

tag:blogger.com,1999:blog-31132443.post-1154888799153960172006-08-06T14:25:00.001-04:002006-08-06T14:28:08.416-04:00Marinara Sauce<img src="http://static.flickr.com/67/208206692_010354589f.jpg" border=1 width=400> Marinara sauce is my absolute favorite sauce for pasta. It is so simple, and so delicious. Use the best tomatoes you can find. I use San Marzano tomatoes, imported from Italy. Marinara sauce only needs to cook for about 20 minutes, yet, in its short cooking time, it develops such a delicious, thick flavor. I highly recommend doubling the recipe and saving it in the fridge or freezer. Servings: Makes about 1 quart, enough to dress 6 servings of pasta Ingredients: ¼ cup extra virgin olive oil 8 garlic cloves, peeled 3 pounds ripe fresh plum tomatoes, peeled and seeded, or one 35 ounce can Italian plum tomatoes (preferably San Marzano), seeded and lightly crushed, with their liquid Salt Crushed red pepper 10 fresh basil leaves, torn into small pieces Directions: Make this sauce with fresh tomatoes only when the juiciest, most flavorful ripe tomatoes are available. (Increase the amount of olive oil a little if you make the sauce with fresh tomatoes.) Otherwise, canned plum tomatoes make a delicious marinara sauce. Heat the oil in a 2 to 3-quart non-reactive saucepan over medium heat. Whack the garlic with the flat side of a knife, add it to the oil and cook until lightly browned, about 2 minutes. Carefully slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and crushed red pepper. Lower the heat so the sauce is at a lively simmer and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with salt and red pepper if necessary. Recipe courtesy of Lidia Matticchio BastianichDanihttp://www.blogger.com/profile/03102538067576069201noreply@blogger.com