Marinara
When tomato season rolls around, it can be tricky to use them all up; enter: tomato sauce. Marinara sauce may sound fancy by name, but it’s in fact the simplest, freshest, and fastest tomato sauce to make from scratch. The amounts in these recipes are just suggested, so if you only have three or four whole tomatoes on hand, scale the recipe down and make it for two. Or you can scale up— tomato sauce lasts for a year in the freezer, taking you through to next tomato season!
Keeps: Five to seven days in an airtight container in the fridge, or in the freezer for up to a year.
YIELDS
Ingredients
- 1/4 cup olive oil
- 4–8 cloves garlic, finely chopped
- 4 lb fresh tomatoes, chopped, or 2 cans (28 oz each) tomatoes
- Salt and pepper
- Pinch crushed red pepper flakes (optional)
- 3 tablespoons chopped fresh basil
Directions
- In a large pan over medium heat, heat the olive oil. Add the garlic and cook until softened, about three to five minutes.
- Add the tomatoes, red pepper flakes, and a pinch of salt. Bring the sauce to a simmer and let thicken, about 15 minutes. Stir in the basil towards the end of the cooking time. Taste and adjust seasoning with more salt, pepper, or basil. If you like, blend or purée the sauce.
Excerpted from Cook More, Waste Less by Christine Tizzard Copyright © 2021 Christine Tizzard. Photography © Reena Newman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
