Spicy Marinara

Basic Marinara Ingredients

Marinara is very easy to make and extremely versatile. It can be used on pasta of course, but also can be used as a base for soup, as the sauce on pizza, and as the sauce to simmer chicken or pork in a slow cooker. It also keeps in the freezer for three months. This recipe makes about 10 cups of sauce and is adapted from The Best of Fine Cooking: Big Buy. This tastes spicy by itself but once it’s added to pasta just adds a little zip.

Ingredients
106 oz. San Marzano tomatoes w/tomato puree and basil (from Costco or sub 4-28 oz cans)
4 T. olive oil
6 medium cloves garlic, chopped
2 t. chopped fresh rosemary
1/2 t. crushed red pepper flakes
1 1/2 t. salt
1 t. freshly ground black pepper
2 t. sugar
1 T. balsamic vinegar

Heat the olive oil over medium heat in a large sauce pan or soup pot until the garlic sizzles 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 canned tomatoes, salt, pepper, sugar, and balsamic and bring to a boil. Reduce the heat to a gentle simmer, cover with the lid ajar, and cook for an hour, stirring occasionally so the flavors meld and the sauce reduces some.

Immersion Blender

Using an immersion blender or working in batches in a regular blender, puree the sauce. Season with additional salt, pepper, or pepper flakes to taste. Serve immediately or let cool to room temperature and refrigerate for up to 1 week or freeze for up to 3 months.

Marinara Ready to Freeze

Tags: marinara