This is a very quick and straightforward way of making marinara sauce. I do admit, if I can find great, fresh tomatoes in Stockholm, I would definitely use them and keep this sauce simmering for a longer time. But, alas, I must content myself with canned tomatoes. I do, however, try to look for those that have ‘San Marzano’ tomatoes in them. 🙂
When buying canned tomatoes, I have always preferred whole tomatoes. I like to crush them myself, instead of buying the crushed ones. I feel they have less water in them. Is that just my imagination…? If I cannot find those whole tomatoes without skin, I just buy the small ones with skin. I take the skin off by straining the tomatoes after crushing them, before pouring them in the pan.
I know that some people add sugar in their marinara sauce, I don’t. I just do not see the need for it. I like the taste as it is. Oh wait! I do add pepperoncino in my marinara sauce. Not a lot, just enough that you question if it was added or not. Does that make sense? 😀
Lastly, I do not slice the garlic finely. I use them whole, just slightly crushed. This is because I like to be able to pick them up afterwards, and scrub them on a piece of toasted bread as a ‘mini’ snack. 😉
- 2 tbsp olive oil
- 4 cloves garlic, peeled, whole, just slightly crushed
- 1 28-ounce can whole tomatoes, crushed by hand
- pinch of pepperoncino, or red pepper flakes
- 1 tsp salt
- 1/2 cup fresh basil leaves
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Put a large pan on medium low heat. Pour olive oil and add garlic. No need to wait for the oil to become hot.
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Once the garlic becomes fragrant, pour the crushed tomatoes. Add the pepperoncino and salt. Mix and turn the heat to medium-high. Bring to a boil.
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Turn the heat to low, add the basil and simmer until the sauce has slightly thickened. This normally takes around 10 minutes for me.
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Remove the garlic and serve.
- This recipe yields at least 2 cups of sauce.
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