There’s nothing more versatile than a delicious red sauce. I have tried so many recipes in the search for an easy, delicious basic marinara. I think I finally have it!
- 3 T extra virgin olive oil
- 1 large sweet onion
- 3 small red, yellow or orange bell peppers
- 3 cloves of garlic
- 28 ounce can of whole San Marzano tomatoes
- 28 ounce can of crushed tomatoes
- 3 tsp dried basil
- 3 tsp dried oregano
- 1 T dried parsely
- 1/2 tsp ground black pepper
- 1/2 tsp salt, or more to taste
Directions:
First, I start by chopping the onion, sweet bell peppers and garlic. My people prefer smaller bits of veggies in the sauce, so I try to oblige. I prefer the red, yellow or orange peppers. They just give a nice sweet flavor to the sauce. Green peppers tend to taste a little bitter to me. I warm a large sauce pan or my favorite enameled dutch oven over medium heat. Pour in the olive oil and add in the onions and peppers. Cook them until they are nice and soft, about 8-10 minutes. I add in the garlic for the last minute or two.
Next up, I add in the canned tomatoes. Don’t skimp on the San Marzanos. They can be pricey, but the taste is worth it. I try to balance out the cost by using one can of San Marzanos and one can of regular tomatoes. But if cost is not a worry, then by all means, use 2 cans of San Marzanos. I do one can of whole tomatoes and one can of crushed. Right away, I add the herbs, pepper and salt. Give it a good stir, bring it to a simmer and let it go for about 30 minutes. Longer is better. That’s it!
I use this sauce over pasta. I often add ground beef or sauteed chicken breast. It would be fabulous with Chicken Parmesan or in baked pasta dishes. It would be great with homemade ravioli. My favorite way to eat it is with homemade meatballs over thin spaghetti . That’s how I served it last night. See all of that tomato-y goodness. It’s truly yum. I promise.
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