Description Edit

To make a good marinara sauce you have to start with good tomatoes. Finding a good tomato product can involve a bit of trial and error. Look for canned tomatoes with no citric acid or calcium chloride added. When I make a sauce at home, I usually use whole plum tomatoes and crush them by hand. If you like the tomatoes more finely chopped, you can pulse them in a blender for a few seconds.

  • Source: Cooking with the Firehouse Chef by Keith Young FDNY Ladder-156
  • Contributed by Catsrecipes Y-Group
  • Preparation time: 10 minutes | Cooking time: 45 minutes
  • Serves 5 to 6

Ingredients Edit

Directions Edit

  1. In a large saucepan over medium-high heat, sauté the garlic in the oil for 2 to 3 minutes, until it starts to turn golden.
  2. Add the onion and sauté until it becomes translucent, about 5 minutes.
  3. Add the tomatoes, bring the sauce to a simmer, and continue to simmer for about 30 minutes.
  4. Add the basil, salt, and crushed red pepper, and simmer another 5 minutes.
  5. Taste the sauce and adjust the seasonings.
  6. Now it's ready to serve over your favorite pasta or to use as the base for another delicious sauce such as puttanesca or alla vodka.
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