Classic Marinara Sauce

This Classic Marinara Sauce is a delicious and versatile tomato-based sauce that pairs perfectly with any type of pasta. Made with simple ingredients, this sauce brings out the authentic flavors of ripe tomatoes, fragrant herbs, and a touch of red wine. Whether you’re cooking a quick weeknight dinner or preparing a special Italian feast, this marinara sauce will undoubtedly elevate your dish to the next level.

INGREDIENTS:

• 2 (28-ounce) cans whole peeled tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• ⅓ cup dry red wine
• 3 tablespoons chopped fresh basil
• Salt and pepper to taste
• Sugar to taste

INSTRUCTIONS:

1. Drain tomatoes in a fine-mesh strainer set over a large bowl. Use your hands to open the tomatoes and remove and discard the seeds and fibrous cores. Let the tomatoes drain for about 5 minutes. Reserve ¾ cup of tomatoes separately and 2½ cups of drained tomato juice. Discard any extra juice.
2. Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until shimmering. Add the chopped onion and cook until softened and lightly browned, approximately 5 to 7 minutes. Stir in the minced garlic and oregano, and cook until fragrant, about 30 seconds. Stir in the remaining drained tomatoes and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated, and the tomatoes begin to brown and stick to the pan, which takes about 10 to 12 minutes.
3. Stir in the dry red wine and cook until it thickens and becomes syrupy, approximately 1 minute. Add the reserved tomato juice, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook, stirring occasionally, until the sauce has thickened, usually around 8 to 10 minutes.
4. Transfer the sauce to a food processor, add the reserved ¾ cup of tomatoes, and pulse until the sauce reaches a slightly chunky texture. Aim for about 8 pulses to retain some tomato pieces. Return the sauce to the now-empty skillet, stir in the chopped fresh basil, and add the remaining 1 tablespoon of olive oil. Season the sauce with salt, pepper, and a pinch of sugar according to your taste.
5. When tossing the sauce with cooked pasta, add some of the reserved pasta cooking water as needed to adjust the sauce’s consistency. This will help the sauce cling better to the pasta and create a well-balanced and delightful dish.

TIPS:

• Selecting Tomatoes: Opt for high-quality, ripe tomatoes to ensure the best flavor. Canned whole peeled tomatoes work well, but you can also use fresh tomatoes if they are in season. San Marzano tomatoes are a popular choice for their sweetness and rich taste.
• Chunky vs. Smooth Sauce: The recipe provides the option to adjust the sauce’s texture. If you prefer a smoother consistency, pulse the sauce a few more times in the food processor. For a chunkier sauce, pulse it only 3 or 4 times to maintain some tomato pieces.
• Wine Selection: Choose a dry red wine for this recipe. The wine adds depth and complexity to the sauce, but if you prefer to avoid alcohol, you can substitute it with vegetable broth.
• Adjusting Seasoning: Taste the sauce as it simmers and adjust the seasoning according to your preference. Add salt, pepper, and a pinch of sugar to balance the acidity of the tomatoes and enhance the overall taste.
• Pasta Water Trick: When tossing the sauce with cooked pasta, save a cup of pasta cooking water. Adding a splash of this starchy water to the sauce helps bind it with the pasta and achieve the perfect consistency.

Enjoy this Classic Marinara Sauce with your favorite pasta, and savor the rich flavors of this timeless Italian favorite!