Mom’s Marvelous Marinara2015-07-10
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Recipe and Photos by Nita Tribo
- 1 (28oz can) San Marzano "D.O.P." whole Italian tomatoes (Mom used "Supremo" brand today)
- Plenty of Extra Virgin Olive Oil (Mom LOVES "Star" brand which is a blend of Spanish, Italian, Greek & Tunisian olive oils)
- 3 cloves garlic; smashed and sliced
- 1 pinch of red pepper flakes (more or less to suit)
- 1 generous sprinkle of salt (1 tsp more or less to suit)
Open can of tomatoes and tip into blender or food processor.
Swish a little water inside the can so you don't waste any glorious juice, and tip that in too. (Marvelous Mom doesn't measure. About 5T water.)
Blend can of tomatoes in blender or food processor until just about smooth.
Coat the bottom of a large pan with olive oil. (Marvelous Mom doesn't measure. About 5T per can of tomatoes.)
Nestle sliced garlic in oil.
Turn on medium-high heat, sauté garlic until it becomes golden and fragrant.
Add a pinch of red pepper flakes and cook for another moment.
Add blended tomatoes and salt and cook for about 15 minutes or so, stirring occasionally.
Adjust the heat so that the sauce is simmering, not boiling.
Skim and discard any pale foam that rises to the top. Quite a bit of this acidic foam can rise to the top when making a double or triple batch.
You might skim a little of the olive oil off with the foam. That's okay.
When the sauce looks thick enough, taste and adjust salt.
Drizzle olive oil on top of the finished batch of sauce. (Marvelous Mom doesn't measure. About 1-3T.)
Mix generous amount of sauce with De Cecco pasta and sprinkle with plenty of freshly grated imported Italian Parmigiano Reggiano Cheese.
What to do with extra batches: •Sauté garlic, anchovies, capers and tuna in olive oil for 5 minutes and mix with leftover batch or Mom's Marvelous Marinara for a real Italian fish feast •Pan fry chopped chicken, pork or beef and mix with Mom's Marvelous Marinara for protein punch •Roast seasonal veggies in the oven and toss though Mom's Marvelous Marinara for a fantastic vegan option