Nona's Fresh Marinara Sauce
Total time: 45 minutes
Yields: about three quarts
Author: Don Pintabona of Donny's restaurant in New York City
Source: https://www.today.com/recipes/nonas-fresh-marinara-sauce-wbrp15327649
Ingredients
- 4 cans whole peeled plum tomatoes, San Marzano/Italy packed- 28 oz. each
- 1 large white onion, very small diced
- 3 garlic cloves, slivered (thinly sliced)
- 0.5 cup extra virgin olive oil
- 1 teaspoon sugar, optional
- 0.5 cup fresh basil, chiffonade
- 0.25 cup fresh parsley, chopped
- salt
- freshly cracked black pepper
- crushed red pepper flakes
Instructions
Open the 4 cans of whole peeled tomatoes, drain them, reserving the juice, then run the tomatoes through a food mill to crush, or pulse quickly in a blender until smooth. Add the crushed tomatoes back to the juice and set aside.
In a heavy bottom sauce pot over medium heat, add the onions and oil and simmer onions about 2 minutes until softened, then add the slivered garlic and sauté until garlic starts to brown, about 1 more minute. Quickly add the crushed tomatoes to stop the garlic from browning, season with salt and pepper to taste, then bring to a low simmer.
Simmer slowly for about 30–40 minutes, stirring often with a wooden spoon, and sweeten with the teaspoon of sugar, if using. About 5 minutes before turning off the flame, stir in the fresh basil and parsley, and taste the sauce for seasoning. If you prefer a hot sauce, add some crushed red pepper flakes to taste.
Open the 4 cans of whole peeled tomatoes, drain them, reserving the juice, then run the tomatoes through a food mill to crush, or pulse quickly in a blender until smooth. Add the crushed tomatoes back to the juice and set aside.
In a heavy bottom sauce pot over medium heat, add the onions and oil and simmer onions about 2 minutes until softened, then add the slivered garlic and sauté until garlic starts to brown, about 1 more minute. Quickly add the crushed tomatoes to stop the garlic from browning, season with salt and pepper to taste, then bring to a low simmer.
Simmer slowly for about 30–40 minutes, stirring often with a wooden spoon, and sweeten with the teaspoon of sugar, if using. About 5 minutes before turning off the flame, stir in the fresh basil and parsley, and taste the sauce for seasoning. If you prefer a hot sauce, add some crushed red pepper flakes to taste.