italian essentials: awesome marinara sauce

How To Make italian essentials: awesome marinara sauce

• 
  Step 1
  PREP/PREPARE
• 
  Step 2
  Use a large skillet for this recipe. The additional surface area will aid in evaporation, and thicken the sauce in less time.
• 
  Step 3
  I am going to ask you to trust me on this recipe. It requires the best canned tomatoes you can get. I am recommending San Marzano (whole or diced), D.O.P certified. if possible. If you need some help in selecting the right brand, I created a recipe post with some excellent suggestions: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html
• 
  Step 4
  You will find that basil is used in many Southern Italian recipes; while oregano is used more, as you travel North. If you substitute fresh for dried, then double the amounts to 1 teaspoon each. Or, just try one or the other, and see which one you like the best.
• 
  Step 5
  This will probably freak some folks out, but when I was cooking in Naples, we would add 1 anchovy to the cooking garlic, and break it up as it cooked. It adds a bit of "umami," upping the flavor but without any hint of anchovy flavor to the finished product.
• 
  Step 6
  Do not like using wine in your cooking, no worries, substitute an equal amount of water.
• 
  Step 7
  If you are using whole canned tomatoes, you will need to dump them into a bowl, and then crush them with your hands.
• 
  Step 8
  My Aunt Josephine used to use a razor blade to thinly slice the garlic… Yes, just like in the movie Goodfellas.
• 
  Step 9
  Gather your ingredients (mise en place).
• 
  Step 10
  Add the olive oil and the sliced garlic to a cold skillet and bring up to medium heat.
• 
  Step 11
  Chef’s Note: We are doing this to prevent the garlic from browning and beginning with a cold pan helps to control the process.
• 
  Step 12
  When the garlic looks like this, it is ready.
• 
  Step 13
  As soon as the garlic begins to sizzle, add the tomatoes. Then add the wine to the can, swirl it around (to pick up the last tomato bits), and add it to the pan.
• 
  Step 14
  Chef’s Note: If the garlic begins to brown before you add the tomatoes, start over, the sauce will be bitter. Slightly golden is okay… brown is a no, no.
• 
  Step 15
  Add the remainder of the ingredients and bring up to a vigorous simmer.
• 
  Step 16
  Chef’s Tip: One chef that I worked with told me to pretend I was pan frying the sauce… Whatever.
• 
  Step 17
  Continue to simmer for, 5 minutes.
• 
  Step 18
  Add the tomato paste, and simmer until the sauce thickens, about 10 – 15 additional minutes.
• 
  Step 19
  If you want a smoother sauce, add to a food processor, fitted with an S-blade, and blend until you like what you see.
• 
  Step 20
  PLATE/PRESENT
• 
  Step 21
  Use on all things Italian. Enjoy.
• 
  Step 22
  Keep the faith, and keep cooking.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!