Marinara Sauce Recipe
Serves 210 mins prep30 mins cook
Authentic Italian cooking is all about simplicity. So, from the ingredients to the method, we kept this Marinara Sauce Recipe straightforward—just how Nonno and Nonna would have liked.
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What you need
Instructions
7 Note: the color and sweetness of the sauce will depend on how much grated carrot you add to this recipe. Carrots offset the acidity of the tomatoes which has always been my secret to a perfect marinara sauce. 0 Wash the tomatoes and score the bottom of each one. I like to make two shallow cuts so the bottom looks like this: (+). 1 Next, to a pot of simmering water, gently boil the tomatoes for 3 minutes or until the skins start to pull away. 2 Take the tomatoes out, peel each one. Cut each tomato in half and dice them making sure to remove the stem. 3 Now, to that same pot, dump out the tomato water and add olive oil. Let it the oil heat up on medium-high heat. 4 Add in the shallots, carrots, and garlic, and sauté for a few minutes until the onions are translucent. Add in the diced tomatoes and salt to taste. Stir, reduce the heat to medium-low and let the sauce cook for about 30 minutes as you occasionally stir. 5 Once the sauce has thickened and cooked, carefully blend it and pour on top of cooked pasta with a splash of the starchy cooking water. 6 Enjoy the pasta with grated Parmigiano cheese, basil, or hot pepper oil. Feel free to use this sauce for any recipe that calls for marinara sauce.View original recipe