Marinara Sauce- Part 2, Finishing Recipe Video
Ingredients
| Plum tomatoes/4 cans (28-ounce each) peeled plum tomatoes, drained | 5 Pound (Ripe Ones, Roma) | |
| Extra virgin olive oil | 3 Tablespoon | |
| Unsalted butter | 1 Tablespoon | |
| All purpose flour | 2 Tablespoon, unbleached | |
| Red pepper flakes | 1 Teaspoon | |
| Garlic | 10 Clove (50 gm), minced and divided | |
| Chopped basil | 1 Cup (16 tbs), prepared as needed | |
| Crumbled dried oregano | 1 Teaspoon | |
| Canned tomato puree | 28 Ounce | |
| Tomato paste | 2 Tablespoon | |
| Parmigiano reggiano cheese rind | 1 (About 1-Inch Wide By 4 Inches Long, Optional) | |
| Freshly ground black pepper | To Taste |
Directions
A Quick Marinara Sauce Variation:
By just changing the type of tomatoes, you can have quicker version of marinara sauce that’s still great tasting. Heat a 4-quart heavy-bottomed saucepan over medium heat and, when hot, add three tablespoons extra-virgin olive oil. When the oil is hot, add half the minced garlic, basil and the red pepper flakes. When fragrant (about 10 seconds), add a 28-ounce can each of tomato puree and crushed tomatoes. Bring to a full simmer through the center, and then add two 28-ounces cans drained canned plum tomatoes, snipped into irregular pieces, using kitchen scissors. Bring back to a full simmer, and then reduce the heat to low and cook the sauce gently for 15 minutes with the cover ajar. Add a generous amount of freshly ground black pepper, the remaining garlic and the last dose of basil and simmer 5 minutes more.
An Ultra-Speedy Version:
When time feels nonexistent, substitute your favorite prepared marinara sauce for all of the tomatoes. Heat a 3-quart heavy-bottomed saucepan over medium heat and, when hot, add a few tablespoons extra-virgin olive oil. When the oil is hot, add half the minced garlic, basil and the red pepper flakes. When fragrant (about 10 seconds), add about eight cups of your favorite prepared tomato or marinara sauce (I use four 15-ounce containers of the refrigerated Buitoni Marinara Sauce). Stir to combine, and then bring to a full bubble through the center. Reduce the heat to low and simmer 15 minutes with the cover ajar. Add a generous amount of freshly ground black pepper, the remaining garlic and the last dose of basil and simmer 5 minutes more.
Timing is Everything:
• All of the marinara sauce variations can be stored, when cool, in the refrigerator for up to 4 days, or frozen for 3 months.
By just changing the type of tomatoes, you can have quicker version of marinara sauce that’s still great tasting. Heat a 4-quart heavy-bottomed saucepan over medium heat and, when hot, add three tablespoons extra-virgin olive oil. When the oil is hot, add half the minced garlic, basil and the red pepper flakes. When fragrant (about 10 seconds), add a 28-ounce can each of tomato puree and crushed tomatoes. Bring to a full simmer through the center, and then add two 28-ounces cans drained canned plum tomatoes, snipped into irregular pieces, using kitchen scissors. Bring back to a full simmer, and then reduce the heat to low and cook the sauce gently for 15 minutes with the cover ajar. Add a generous amount of freshly ground black pepper, the remaining garlic and the last dose of basil and simmer 5 minutes more.
An Ultra-Speedy Version:
When time feels nonexistent, substitute your favorite prepared marinara sauce for all of the tomatoes. Heat a 3-quart heavy-bottomed saucepan over medium heat and, when hot, add a few tablespoons extra-virgin olive oil. When the oil is hot, add half the minced garlic, basil and the red pepper flakes. When fragrant (about 10 seconds), add about eight cups of your favorite prepared tomato or marinara sauce (I use four 15-ounce containers of the refrigerated Buitoni Marinara Sauce). Stir to combine, and then bring to a full bubble through the center. Reduce the heat to low and simmer 15 minutes with the cover ajar. Add a generous amount of freshly ground black pepper, the remaining garlic and the last dose of basil and simmer 5 minutes more.
Timing is Everything:
• All of the marinara sauce variations can be stored, when cool, in the refrigerator for up to 4 days, or frozen for 3 months.
Editors Review
This is part 2 of a 2 part video series. In this video you will learn how to finish the marinara sauce. Watch Part 1 for the preparation details of this recipe.Chef
