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
Put a large pan on medium low heat. Pour olive oil and add garlic. No need to wait for the oil to become hot.
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.
Turn the heat to low, add the basil and simmer until the sauce has slightly thickened. This normally takes around 10 minutes for me.
Remove the garlic and serve.
- This recipe yields at least 2 cups of sauce.