United States / Sauces & condiments
American Marinara Sauce I
This is the classic expensive restaurant edition. You only live once.
Ingredients
- unsalted sweet cream butter1/2 stick
- vegetable or olive oil1 tbsp
- garlic, medium, crushed and chopped fine2 clove
- diced red onion, diced; 80 g1/3 cup
- dried oregano1/2 tsp
- dried crushed red pepper flakes, dried1/2 tsp
- unsalted whole peeled tomatoes, 28 oz / 750 g, reserve juice1 can
- tomato paste, 6 oz / 150 g1 can
- salt, more or less to taste1 1/2 tsp
- granulated sugar1 1/2 tsp
- ground black pepper1/2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Heat a large pot over medium heat until hot (approximately 5 minutes).
Add butter and oil; heat until clear and the bubbling stops.
Add onion; gently sauté for 1 minute.
Reduce heat to medium-low.
Add garlic; gently sauté for 1 minute.
Add tomato juice.
Add tomatoes, one at a time, crushing completely using your hands (watch for spurts).
Add oregano and red pepper flakes. Stir to combine.
Cover and reduce heat to low. Simmer for 10–15 minutes.
Add 1 tsp salt and sugar, black pepper, and tomato paste; Stir until paste is incorporated.
Cover and simmer for 10 minutes
Taste and season accordingly. You do not want the sauce to be salty, just not unsalty. You do not want the sauce to be sweet, just not sour. Season by adding the remaining salt and sugar a little at a time, stirring completely between tastes.
Serve over al dente spaghetti with a side of Italian sausage or meatballs and a deep sweet red wine; serves 4, make this for two and enjoy again tomorrow night!
Region evidence: place name in title — Dish name: “American” in “American Marinara Sauce I” (corrected; previously southern-europe/IT)
