MAKES: 6 servings TESTED BY: Juli H.
081 Fresh Tomato Marinara Sauce
TASTING COMMENTS:
Peeling the tomatoes may be a little putzy, but the end result is so much better if you do. The meat of the tomatoes cooks down and softens, but the skins can be tough.—JH
Prep 30 minutes cook 20 minutes
- 1 Tbsp. olive oil
- ⅓ cup finely chopped onion
- 4 cloves garlic, minced
- 2 lb. fresh roma tomatoes, peeled, seeded, and chopped (about 3 cups)
- ½ cup dry red wine
- 1 to 2 tsp. balsamic vinegar* (optional)
- ½ tsp. salt
- ½ tsp. black pepper
- ½ cup snipped fresh basil
If good fresh tomatoes aren’t available, substitute two 28-oz. cans whole peeled roma tomatoes, drained and chopped. You should have about 3 cups total. Reduce the salt to ¼ tsp.
The wine deepens the flavor of this sauce. If you prefer a nonwine option, substitute chicken broth.
1. In a large saucepan heat oil over medium heat. Add onion and garlic; cook 3 to 5 minutes or until onion is tender, stirring occasionally.
2. Stir in tomatoes, wine, vinegar (if using), salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 20 to 25 minutes or until sauce is slightly thickened, stirring occasionally. Stir in basil.
*Tip Add the balsamic vinegar if you want the sauce to be a little tangier.
To Store Place sauce in an airtight container. Seal and chill in the refrigerator up to 3 days or freeze up to 3 months.
Per serving 69 cal., 3 g fat (0 g sat. fat), 0 mg chol., 202 mg sodium, 8 g carb., 2 g fiber, 4 g sugars, 2 g pro.
Arrabbiata Marinara Prepare Fresh Tomato Marinara Sauce as directed, except cook 3 oz. finely diced pancetta or prosciutto with the onion. Stir ¼ tsp. crushed red pepper into the sauce with the salt and black pepper.
Creamy Marinara Prepare Fresh Tomato Marinara Sauce as directed, except stir in ¾ cup whipping cream with the basil.
Puttanesca Sauce Prepare Fresh Tomato Marinara Sauce as directed, except mash 3 or 4 anchovy fillets (rinsed and patted dry) into the cooked onion mixture; cook about 30 seconds more or until anchovies are incorporated. Stir ½ cup sliced pitted ripe olives and 2 Tbsp. drained capers into the mixture after simmering; substitute snipped fresh Italian parsley for the basil.
top tomato pick We specifically call for roma (or plum) tomatoes here because they have firmer flesh and contain less juice and seeds (which yields a richer, thicker sauce). Word to the wise: Tomatoes aren’t fans of the fridge—cool temps cause them to lose flavor and become mealy.
TESTING NOTES
1. Use a small, sharp paring knife to cut a shallow X into the bottom of each tomato.
2. Bring a large pot of water to boiling. Working in batches, immerse tomatoes into the boiling water to cover. Cook 30 to 60 seconds or until the skins begin to split open; remove with a slotted spoon.
3. Use the slotted spoon to transfer the tomatoes to a large bowl of ice water. This stops the cooking process and cools the tomatoes, making them easier to handle.
4. When cool enough to handle, remove tomatoes from the water. Use a paring knife or your fingers to peel the skin away from the tomato. Start at the X where you scored the skin.
5. To remove the seeds, cut the tomato in half crosswise. Use the tip of a spoon to scoop out the seeds.
6. Simmer the sauce, stirring occasionally to prevent burning, until the tomatoes just start to lose their shape and form a slightly chunky sauce. If you like a thicker sauce, cook it longer to evaporate more liquid. Stir in the fresh basil at the end of cooking to preserve its flavor.
