Marinara Sauce

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So I bought a cookbook a while back, I was in the mood for some authentic Italian and I came across Carmine’s. For those of you that haven’t heard or been to Carmines before, its a rather famous Italian eatery in New York, I’ve added a link in case you’re curious.  This recipe is a staple in my cooking repertoire. It is very simple to make, tastes unbelievable and will give your kitchen/house a very pleasing aroma that draws in some very curious people.  I have a weak spot personally for garlic, everything tastes better with it, and this recipe definitely uses quite a bit. But don’t be shy, the garlic and the fresh basil are really what creates the great flavour of this simple куда сходить в Хабаровске sauce. One thing I need to note, is it is essential that you use San Marzano tomatoes for this recipe. They can be found at your local grocer but are sometimes rare so stock up. These tomatoes add a larger depth of flavour than regular canned tomatoes. If you have a hand mixer you can make the sauce more viscous or if you prefer a chunkier marinara sauce don’t blend it. This sauce is very versatile, it serves well over pasta or as a base for a vodka sauce, and can be used quite well assembling lasagnas. Possibilites with a good marinara sauce are high, coupled with the fact that it freezes well for later use. If you’re in the mood for a big batch of sauce, look no further. This recipe will always please. Enjoy!

Ingredients

• 3 28-ounce cans of San Marzano plum tomatoes, crushed
• 1/4 cup good quality olive oil
• 1/4 cup coarsely chopped garlic (about 12 cloves or 1 head)
• 18 fresh basil leaves, chopped
• 2 teaspoons chopped flat-leaf parsley
• 1 teaspoon kosher salt
• freshly ground black pepper

1. Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
2. In a large pot or dutch oven, heat 1/4 cup olive oil over medium heat.
3. When the oil is hot, add 1/4 cup garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat. Make sure you do not burn the garlic, as this will alter the flavour.
4. Add 18 chopped basil leaves, 2 teaspoons parsley, 1 teaspoon salt, and pepper to taste.  Mix well and saute for about 2 minutes.
5. Add the canned tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil.
6. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.
7. Add the reserved tomato liquid.
8. Increase the heat to high and bring the sauce to a boil.
9. Simmer for about 20 minutes or until it starts to thicken, stirring frequently to prevent the bottom from burning.
10. Usually at this point I like to take a hand mixer and blend the tomatoes, I prefer a less chunky sauce but it’s all about personal preference.
11. 1. The sauce is now ready to be served with your favourite dish. I hope you enjoy this as much as I have