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Winter Marinara Sauce

5.0(399)

This is the marinara sauce I make all winter. It’s basically the same sauce as the fresh tomato sauce I gave you last summer, but canned tomatoes stand in for the fresh ones (so you won’t have to peel the tomatoes or put them through a food mill). If you buy chopped tomatoes in juice, you won’t even have to chop them.

by Martha Rose Shulman·published 2008-10-13

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Servings

Enough for 4 pasta servings

Total time

30 min

Calories / serving

65 kcal

Ingredients (7)

serves

1 (28-ounce) can tomatoes, seeded and chopped if not already chopped, with juicetomato
1 tablespoon extra virgin olive oilextra-virgin-olive-oil
2 garlic cloves, mincedgarlic
1/8 teaspoon sugarsugar
a few sprigs of fresh basil, if availablebasil
Salt to tastesalt
1 tablespoon slivered fresh basil (optional)

Instructions (1 steps)

01Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic. Cook, stirring, for 30 seconds to a minute, until it begins to smell fragrant, and add the tomatoes and their juice, the sugar, salt, and basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Remove the basil sprigs and wipe any sauce adhering to them back into the pan. Taste and adjust seasonings. Stir in the slivered basil.

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Rich recipe — supports nutrition-aware planning.