I’ve been making homemade sauce for twenty years now and I generally stick to what I know and don’t really follow any recipes however, when I came across this recipe for Classic Marinara Sauce in one of my new cookbooks I had to give it a try. The original recipe is from The Complete Mediterranean Cookbook by America’s Test Kitchen which is an excellent cookbook if you’re looking for heart healthy cooking ideas plus some new and interesting ways to prepare your vegetables, pastas and meats.
What I really liked about this recipe was the way they had you cook down the tomatoes until they were nicely browned and concentrated. This step, combined with the red wine, allowed the sauce to develop a really nice, rich, complex flavor that was simply perfect! I used a Merlot in this recipe but feel free to use whatever red wine that you have on hand, any wine is better than no wine! Because the sauce is somewhat thick and chunky adding a little of the pasta water to the finished meal really helped to give it the perfect consistency. It made just the right amount of sauce for one and half pounds of pasta however, if you like a more heavily sauced pasta, I’d stick with a pound. Enjoy!
- 2 (28 oz) cans whole peeled San Marzano tomatoes
- 3 tbs extra-virgin olive oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 tsp minced fresh oregano or 1/2 tsp dried
- 1/3 – 1/2 cup dry red wine
- 3 tbs chopped fresh basil
- Kosher salt and pepper, to taste
- pinch of granulated sugar
Drain the tomatoes in a fine-mesh strainer that is set over a large bowl. Using hands, open the tomatoes and remove the fibrous core, discard. Let the tomatoes drain for about 5 minutes. Reserve 3/4 cup of the tomatoes separately. Reserve 2 1/2 cups of the drained tomato juice, discard the rest.
Heat 2 tbs of olive oil in a 12″ skillet over medium, heat until shimmering. Add the onion and cook until softened and lightly browned, about 5 to 7 minutes. Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Stir in the remaining drained tomatoes (keep the 3/4 cup of tomatoes set aside) and increase the heat to medium-high. Cook, stirring often, until the liquid has been evaporated and the tomatoes begin to brown and stick to the pan, about 10 to 12 minutes.
Stir in the red wine and cook until thick and syrupy, about 1 minute. Stir in the reserved tomato juice, scraping up any browned bits. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 8 to 10 minutes.
Add the reserved uncooked tomatoes to the sauce and transfer to a food processor (or use a handheld immersion blender) and pulse 8-9 times or until slightly chunky. Return the sauce to the skillet and add in the basil, remaining 1 tbs of olive oil, salt, pepper and sugar to taste.
When tossing with the pasta, add some of the pasta cooking water as needed to adjust the consistency of the sauce.