Recipe Box < Summer Harvest Recipes < Sauce Recipes

Marinara Sauce

What is needed:

Large skillet

Garlic press

Butter knife

Large serrated knife

Large spoon

Ingredients:

2 garlic cloves

1/2 teaspoon salt

1 large can Italian style tomatoes

2 Tablespoons fresh or dried parsley

1/2 teaspoon red hot pepper flakes

3 Tablespoons olive oil

1 Tablespoon fresh or dried basil

Crush garlic with garlic press onto flat surface or cutting board. Sprinkle salt over top of garlic. With butter knife lying flat on top of garlic and salt, press down and push to create a garlic salt paste. Place large skillet over medium heat and add olive oil. Add garlic salt paste to olive oil. Cook for about one minute to release the flavor of the garlic. Chop tomatoes fine. Add chopped tomatoes, pepper flakes and basil to garlic. Simmer for about 25 minutes to thicken. Before serving add parsley and stir.

Serving suggestions:

Pour over your favorite pasta, sprinkle on fresh or dried parmesan cheese. Serve with a salad and garlic bread.

Helpful hints:

Depending on your preference for garlic, you can dice the garlic, use the garlic press, or use the garlic press and "smash" with the salt.

Do not brown the garlic. The garlic should just be heated through to release the flavor. Browned garlic can be bitter.

If using dried herbs, use half the measurement of fresh because dried is more concentrated.

Add the parsley at the end of the cooking process to keep the parsley bright green. This will add contrast to the red sauce.

The simmering process thickens the sauce by reducing the water content of the tomatoes.

Pepper flakes are hot and a little goes a long way. Start off with the suggested measurement, taste when the sauce is done, and adjust accordingly. Another option would be to sprinkle on individual servings to desired taste.

Summer Harvest Recipe version:

In place of one large can Italian style tomatoes, use 10-12 plum tomatoes from the garden.  First, the tomatoes will need to be cooked slightly.  Fill a large pot with cold water and bring to a boil.  Add the tomatoes to the boiling water and boil for 5-10 minutes to soften slightly.  Drain tomatoes in a collander and rinse with cold water.  Remove skins from tomatoes.  Chop tomatoes fine and continue with the recipe as shown.

If using a tomato other than plum tomatoes, after boiling the tomatoes, peel, cut in half and remove the seeds.  Chop tomatoes fine.  Removing the seeds will ensure a thicker sauce.