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RECIPE: Marinara
Apr. 12th, 2009 10:51 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
cathouse_maryMarinara Sauce
1/4 cup of your favorite extra-virgin olive oil
6 to a BUTTLOAD of large cloves of garlic
1 35oz can of whole Italian-style tomatoes, crushed
1 cup water
Basil leaves, washed, dried and chopped
1/2 teaspoon of oregano
pinch of sugar
pinch of salt
Take a large non-reactive saucepan - preferably stainless steel or enameled cast iron - and cook the garlic in olive oil over medium heat until it's soft and a little bit browned. Add the whole can of crushed tomatoes to the saucepan with juices, then add one cup of water. Add the basil, oregano, sugar and salt, then bring to a boil. Lower the heat and slowly simmer until thickened and reduced - about 30 minutes.
1/4 cup of your favorite extra-virgin olive oil
6 to a BUTTLOAD of large cloves of garlic
1 35oz can of whole Italian-style tomatoes, crushed
1 cup water
Basil leaves, washed, dried and chopped
1/2 teaspoon of oregano
pinch of sugar
pinch of salt
Take a large non-reactive saucepan - preferably stainless steel or enameled cast iron - and cook the garlic in olive oil over medium heat until it's soft and a little bit browned. Add the whole can of crushed tomatoes to the saucepan with juices, then add one cup of water. Add the basil, oregano, sugar and salt, then bring to a boil. Lower the heat and slowly simmer until thickened and reduced - about 30 minutes.
