Marinara Sauce

Published March 1, 2006.

Why this recipe works:

For a multidimensional marinara sauce recipe that would take less than an hour to prepare, we chose canned whole tomatoes for their flavor and texture, hand-crushing them and removing the hard core and stray bits of skin at the same time. We boosted tomato flavor by sautéing the tomato meats… read more

For a multidimensional marinara sauce recipe that would take less than an hour to prepare, we chose canned whole tomatoes for their flavor and texture, hand-crushing them and removing the hard core and stray bits of skin at the same time. We boosted tomato flavor by sautéing the tomato meats until they glazed the bottom of the pan, after which we added their liquid. Our last clever touch—we shortened the simmering time for our marinara sauce recipe by using a skillet instead of a saucepan (the greater surface area of a skillet encourages faster evaporation and flavor concentration).

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Makes 4 cups

This recipe makes enough to sauce more than a pound of pasta; leftovers can be refrigerated or frozen. Because canned tomatoes vary in acidity and saltiness, it's best to add salt, pepper, and sugar to taste just before serving. If you prefer a chunkier sauce, give it just three or four pulses in the food processor in step 4.

Ingredients

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