Marinara Sauce – This is for you Donna
First, gather up about 2 1bs of tomatoes, garlic, red pepper flakes, two sprigs basil, 2 springs oregano (it’s okay Donna, you can leave the oregano out) olive oil, salt, and sugar.
Peel tomatoes.
Meanwhile, peel and mince the garlic. I like garlic, so I used two really big cloves, probably what would be more like 4 cloves from a regular bulb of garlic.
Once the tomatoes have cooled enough to handle, peel the tomatoes. Cut them in big chunks.
Pour the water out of the pot you used with the tomatoes (why dirty another pot). Place back on the burner over medium heat and add olive oil. I have no idea how much. I just pour in some. A tablespoon? Once it shimmers, toss in the garlic and stir until fragrant, about 30 seconds.
Add the tomatoes back into the pot. This is where it takes some time. Don’t heat above medium, and be sure to give the occasional stir. The tomatoes will soften and break down.
Once they have broken down into a sauce-like consistency you can put them through a food mill, or mash with a potato masher, or use an immersion blender to get the consistency that you want.
Now it is time to add a little salt, and about a tsp of sugar, and a pinch or two of red pepper flakes. Then add the sprigs of basil and oregano (not you Donna) stems and all. Lower the heat and simmer at least 15 minutes. Taste and adjust seasonings if you like, and if you want a thicker sauce, simmer some more.
Remove the herbs, and serve with the pasta of your choice.
