Marinara Sauce

By charlotteh371

sauce can be made ahead and cooled completely, uncovered, then chilled, covered, up to 5 days or frozen in an airtight container 2 mins. if using canned tomatoes, whose sodium content varies, use only 1/4 tsp salt, then season your finished sauce with additional salt if desired.

Ingredients

• 3 lb fresh plum tomatoes or 1 (28oz) can whole tomatoes in juice
• 2 large garlic cloves, crushed with side of large heavy knife
• pinch of dried hot red pepper flakes
• 1/4 cup olive oil
• 1 1/4 tsp salt
• 4 fresh basil leaves, torn into bits

Preparation

Step 1

if using fresh tomatoes, cut a shallow X in bottom of each tomato with a paring knife and blanch tomatoes in 3 batches in a 5 to 6 quart pot of boiling water, 1 min per batch. transfer blanched tomatoes with a slotted spoon to a cutting board and when cool enough to handle, peel, beginning from scored end, with knife, then halve lengthwise and seed. chop tomatoes (fresh or canned), reserving juice (from cutting board or can)

cook garlic and red pepper flakes in oil in a 4 quart heavy pot over moderate heat, stirring until garlic is golden, about 5 mins. discard garlic, then add tomatoes with their juice and salt and simmer, uncovered, until sauce is thickened, about 20 mins. remove from heat and stir in basil and salt to taste.