Thursday, February 4, 2010

Marinara Sauce

I enjoy homemade marinara sauce, so I'm always looking for a new recipe. I haven't found the perfect recipe as of yet. So, nothing from a jar, just homemade wholesome goodness. So I pulled out Cook's Illustrated version and it was good and full of flavor.

I did feel it was a little time consuming but some what worth it. I served it with a cheese ravioli, steamed broccoli and baked chicken. Everyone was happy =). Although this is a very good sauce I will continue to look for that awesome marinara sauce that I'm searching for. If you have one and are willing to share, please do! I would greatly appreciate it.







Marinara Sauce
Cook's Illustrated


2 (28-ounce) cans whole tomatoes packed in juice, I used 1 can whole tomatoes and 1 can crushed tomatoes,

2 tablespoons olive oil

1 medium onion, minced (about 1 cup)

2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)

½ teaspoon dried oregano

1/3 cup dry red wine, such as Chianti or Merlot

Table salt and ground black pepper

1-2 teaspoons sugar, as needed, I read this wrong and I added 2 Tablespoons sugar, it was delish!

3 tablespoons chopped fresh basil leaves

1 tablespoon extra virgin olive oil

1. Pour tomatoes and juice into strainer set over large bowl. Crush tomatoes with hands and remove and discard fibrous cores; let excess liquid drain out, about 5 minutes. Remove ¾ cup tomatoes from strainer and set aside. Reserve 2 ½ cups tomato juice and discard remainder.

2. Heat oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds.

3. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated, tomatoes begin to stick to bottom of pan, and browned bits form around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally and loosening browned bits, until sauce is thick, 8 to 10 minutes.



4. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender) and add reserved tomatoes; process until slightly chucky, about eight 2-second pulses. Return sauce to skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar to taste.

Note: If you prefer a chunkier sauce, give it only three or four pulses in the food processor in step 4. This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it’s best to add salt, pepper, and sugar to taste before serving.

Enjoy!

9 comments:

  1. I like to add red pepper flakes to mine ~ just to make it a bit spicier. And if I want to do Puttanesca sauce, I add the red pepper flakes, Kalamata olives, capers, and anchovies to really spice it up. I hate bottled sauces!

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  2. Sorry you didn't like it as much as you wanted! I have my sauce recipe on my site if you ever want to try it. It is similar to this but with more garlic and lots more spices and without the wine.

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  3. Following you back from Friday Follow - always happy to find another gourmand!

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  4. I love to cook! I am a new Friday follower.

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  5. I stopped by from Friday Follow.
    I am a brand new follower.

    Great to meet you, Have a great day

    http://mommiesgotfivechildren.blogspot.com/
    I have a few giveaways going on, Please stop by and enter. I have low entries, good chance of winning.

    Rebecca @Buttons and Bows

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  6. Oooo...I've been looking for a good homemade sauce recipe...thank you!!! Think I will try this! Look yummy!

    I'm your newest follower from Friday Follow! I'd love for you to come visit me :) I post lots of recipes, too!

    Have a great weekend!
    ~Shelley @ Shelley's Swag

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  7. Your recipes look so good!! Thanks for stopping by:)

    Following you back!

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  8. This actually sounds very good. What would make a marinara sauce awesome?

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  9. Looks wonderful...much better than the canned stuff!

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