One-Hour Marinara Sauce

Was it possible? Had I actually found a way to make a thick and hearty marinara sauce, reminiscent of the sauce in my favorite Italian restaurant, in just one hour? Now, I’m not going to claim that this sauce will ever surpass my husband’s slow-simmered, Sunday afternoon marinara. But it was so hearty, thick and delicious — and fast! — that I had to share the technique with you.

Marinara Sauce and Spaghetti

Marinara Sauce

Yields: 4 cups
Time to make: ~1 hour
Keeps: up to 6 months in the freezer

What you need:

  • 2 cans whole tomatoes packed in juice
  • 3 tbsp. olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 1/2 tsp. dried oregano
  • 1/3 cup red wine
  • 3 tbsp. basil
  • salt and pepper
  • 1-2 tsp. sugar to taste
  • food processor
  1. Strain the tomatoes, reserving 2½ cups of the juice
  2. Crush the tomatoes, discarding cores, and set aside ¾ cup of the tomatoes
  3. Heat 2 tbsp. olive oil over medium in a large skillet
  4. Saute the onion until golden, 6-8 minutes
  5. Add the garlic and oregano, and saute 30 seconds
  6. Add the tomatoes (except for the reserve) and increase the heat to medium-high
  7. Cook until the tomatoes begin to brown, 10-12 minutes
  8. Add the red wine and cook 1 minute
  9. Add the tomato juice, reduce the heat to medium and simmer, stirring, until thick, 8-10 minutes
  10. Remove to a food processor, add the reserved tomatoes and process until slightly chunky
  11. Return to the skillet and add the remaining olive oil, basil, salt, pepper and sugar to taste

Source: Cook’s Illustrated magazine

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2 thoughts on “One-Hour Marinara Sauce

  1. […] minimal steps involved to get to the final dish. Of course, these often include the classics like Marinara Sauce, but they also include many contemporary dishes that rely on fresh, seasonal ingredients. In fact, […]

  2. […] of thick Italian-style tomato sauce (since I can’t share my husband’s recipe, try this marinara sauce instead, or use your own favorite […]

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