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.
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.