Classic Marinara

Whether it’s poured over chicken Parmesan or used to simmer meatballs (like my Spaghetti & Meatballs), marinara sauce is a go-to recipe that should be in everyone’s repertoire. In my opinion, the key to a good red sauce is using San Marzano tomatoes. They’re somewhat similar to Roma tomatoes except they’re narrower, with a thicker flesh, fewer seeds, and more flavor. I also prefer them because they tend to be less acidic. In a supermarket, you’ll only find them peeled, whole, and in a can. You can easily turn them into sauce by whizzing them up in your food processor. If you want a little more tomato texture, crush them by hand for a more rustic and less refined sauce.

MAKES 3 CUPS • TOTAL TIME: 40 MINUTES

INGREDIENTS:

1 tablespoon olive oil

2 large shallots, chopped (about ¾ cup)

3 cloves garlic, chopped

¼ cup good dry red wine (like merlot)

1 (28-ounce) can whole San Marzano tomatoes, pureed (3 cups)

1 (8-ounce) can tomato sauce

1¼ teaspoons kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon sugar

Pinch of red pepper flakes

DIRECTIONS:

• In a 12-inch skillet, heat the olive oil over medium-low heat. Add the shallots and sauté for about 5 minutes, until soft. Add the garlic, stir, and continue to cook for 1 to 2 minutes more.
• Increase the heat to medium and pour in the wine, scraping up any brown bits from the bottom of the pan with a wooden spoon. Simmer and cook until reduced by three-quarters. Slowly add the pureed tomatoes, tomato sauce, salt, black pepper, sugar, and red pepper flakes.
• Reduce the heat to low and simmer for 25 minutes, or until the sauce has reduced by one-third.

SIMPLY SCRATCH TIP

If you would like to opt out of using wine in this recipe, try using chicken, beef, or vegetable broth instead.