Starting with a few basic ingredients and easy-to-follow techniques, anyone can make this simple but perfect Marinara with flavors straight from Italy!
Time to prepare: 45 Minutes
Click HERE to view Chef Chaza making this on YouTube
Ingredients:
3 Cloves – Garlic
½ – White or Yellow Onion
3 cans – San Marzano Tomatoes
¼ to 1/3 Cup – Extra Virgin Olive Oil
10 leaves – Basil
Salt
Pepper
The order you start cooking your ingredients with makes a difference. If you start Garlic before Onions in the Olive Oil, it tastes like toasty garlicy sauce. If you start your sauce with the Onion it would have a sweeter oniony taste without that super garlicy taste. It’s really up to you. Chef Chaza starts with the Garlic, then adds the Onions…
Peel, chop and sauté the Garlic on medium heat. Don’t allow the Garlic darken, cook to a lightly golden color. Once the Garlic is golden-brown delicious, add the Onions and reduce the heat to medium-low. Season with a ¼ teaspoon of Salt.
Every couple minutes check the Onions and give them a little stir, cook until Onions are translucent.
Either use an immersion blend to blend everything together in the pot or take Tomatoes from can into your blender and blend them and then add the pureed sauce.
Lower the heat to low and add the Tomatoes; the Tomatoes are a little bit more dense and tend to splatter. After they’re all added, turn it back up to Medium-Low and continue heating.
Cover it and set alarm for thirty or thirty five minutes.
When fully cooked, turn off heat, check to see if it needs Salt, and add the Basil. Add the Basil leaves at the very last minute, tear them with your fingers to prevent bruising the leaves and get black on the edges. Add a tablespoon or two of raw Olive Oil (like they say in Italy ‘Al Crudo’) to give extra depth to the flavor.