Marinara with Toasted Garlic and Rosemary
This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also *keep in the freezer for at least three months*.
For a spicy tomato vodka sauce, add 3 Tbls vodka with the tomatoes. After puréeing the sauce, stir in 1/4 cup Parmigiano Reggiano, 1/4 cup chopped fresh flat-leaf parsley instead of rosemary, and 3 Tbls heavy cream. Let the sauce simmer for 5 minutes.
- Two 28 oz cans plum tomatoes with their juices (6 cups)
- 3 Tbls olive oil
- 3 medium cloves garlic, chopped
- 1 Tsp chopped fresh rosemary
- 1/4 Tsp crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 Tsp granulated sugar (optional)
Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).
Heat the oil and garlic in a 4 quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes.
Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp salt, and 1/2 tsp pepper, and bring to a boil.
Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly.
Using an immersion blender or working in batches in a regular blender, purée the sauce.
Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar.
Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.