Marinara
Ingredients
8 8 servings (approx. 1/2 cup each)
Scaled from 8 8 servings (approx. 1/2 cup each)
- 128-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼ cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste
Instructions
-
Pour tomatoes into a large bowl and crush with your hands.
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Pour 1 cup water into can and slosh it around to get tomato juices.
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Reserve.
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In a large skillet (do not use a deep pot) over medium heat, heat the oil.
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When it is hot, add garlic.
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As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water.
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Add whole chile or red pepper flakes, oregano (if using) and salt.
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Stir.
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Place basil sprig, including stem, on the surface (like a flower).
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Let it wilt, then submerge in sauce.
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Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
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Discard basil and chile (if using).
Nutrition
Per serving
| Calories | 82 |
|---|---|
| Fat | 6 |
| Saturated fat | 1 |
| Trans fat | 0 |
| Unsaturated fat | 5 |
| Cholesterol | 0 |
| Sodium | 310 |
| Carbohydrates | 8 |
| Fiber | 2 |
| Sugar | 5 |
| Protein | 2 |