Marinara Sauce
I’d like to dedicate today’s recipe to Giorgio Chiellini
Whether you’re using it on pizza or in pasta, marinara sauce from scratch is so simple but so good and there is literally no need to ever buy dolmio jars ever again.
Most Italian cooking is heavily reliant on time, technique and the quality of the ingredients but it’s really not complicated at all to do the basics. If you truly want to honour the Italian football team, start making Italian food from scratch and not the freezer :))
Ingredients:
1/4 cup olive oil (really good olive oil shouldn’t be heated or used in cooking so this actually doesn’t have to be top of the range)
1 can whole plum tomatoes (if you can get ones from sam Marzano, you’re laughing. Whole tomatoes are always best for flavour)
3 cloves garlic
1 onion
2 tsp fresh oregano
3 leaves of fresh basil
Salt & pepper
Method:
1. Warm the olive oil over a medium heat in a large pan (12 inches or so)
2. Add the garlic and onions and cook until soft (2 mins)
3. Stir in the tomatoes and crush them with your hands or the back of a spoon
4. Stir in the oregano and basil
5. Season with salt and pepper
6. Simmer until the tomatoes have thickened and sweetened. You want to give this a while – maybe 25 minutes. The longer you cook it, the thicker it’ll be
7. Remove from the heat and leave to thicken for a further 5 minutes
