Very Basic Marinara for Pizza or Pasta
I think of basic marinara as kind of an ingredient. I will use it to make meat sauce for spaghetti or as sauce for my pizza. I prefer to make my own rather than using the canned or bottled varieties which are usually packed with corn syrup and preservatives I'd rather not use in my cooking.
For a very basic marinara you will need one onion food processor ready, one green or red pepper food processor ready, three or four cloves of garlic, a pinch of salt, one glass of red wine, one 16 ounce can of tomato puree, and one bunch of chiffonade basil.
Begin by micing the onion, pepper and garlic in the food processor until you have a smooth puree. Over meduim heat, cook the onion, pepper and garlic mixture with a pinch of salt and a glass of red wine until the liquid has mostly reduced. Add the can of crushed tomatoes and bring to a simmer. Stir in the chiffonade basil to finish.
Note: This is just a basic recipe meant as a beginning and not an end. It can be served as is over pasta, or you can add browned ground meat for a meat sauce, red pepper flakes for a diablo sauce, or oregano, Italian seasoning, or other herbs to your taste desires.
Note: To cut on the acidity of the marinara simmer it with a whole carrot. When the marinara is done remove and throw away the carrot. It will have absorbed the acidity. (Though I think this isn't really that necessary with canned tomatoes.)
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