The Perfect Tomato Sauce (Fabios Marinara)
By Pattywak
Fabio gives us his tricks & tips on using tomatoes and creates a flavorful, super-simple marinara sauce with fresh garlic and canned tomatoes.
Tips and secrets in episode:
• Slice tomatoes with a very sharp knife to keep in the juices
• For sauce, 90% of the time canned is better because it contains more flavor. Use canned variety packed in tomato juice not water.
• Crush the tomatoes yourself as one of the last steps to maintain deep flavor.
• Prepare an Italian tomato sauce with olive oil. When the oil starts to turn red in color the sauce is finished cooking.
Ingredients
- INGREDIENTS
- 6 cloves garlic
- 6 Tablespoons extra-virgin olive oil
- 28 oz can of whole plum tomatoes (packed in only tomato juice)
- salt and fresh cracked pepper to taste
- 3-4 leaves fresh basil for garnish
Details
Servings 2
Preparation
Step 1
Method:
Smash 6 cloves of garlic with the back of a knife.
Over medium heat, cook garlic in 3 Tbsp. of EVOO until golden brown.
Add tomatoes and generous pinch of salt and pepper.
Cook until thick (about 8 to 10 minutes) and is no longer watery in consistency.
Add 3 more Tbsp. more of EVOO, turn to higher heat.
Crush tomatoes with the back of a wooden spoon.
Cook until the oil turns red. This will tell you the sauce is done!
Cook's Note: The sauce is very versatile and can be used with any pasta; added to meats, fish, vegetables; or topped on toasted crostini, breads, pizza crusts.
MANGIA!
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