Marinara Sauce

Name: Marinara Sauce
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H23M0.000S
Yield: 4 cups
Cuisine: italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 cup minced onion; 1 tablespoon chopped fresh Italian parsley leaves; 1 large clove garlic, minced; 4 cups fresh tomato puree; 1 large fresh basil stem with leaves removed; 1 teaspoon sea salt, preferably gray salt; Pinch baking soda or sugar, if needed

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Polenta Party

Marinara Sauce

0 Reviews

Level: Easy

Yield: 4 cups

Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

147

Total Fat

7

Saturated Fat

1

Carbohydrates

20

Dietary Fiber

5

Sugar

12

Protein

4

Cholesterol

0

Sodium

632

Total: 23 min
Prep: 5 min
Cook: 18 min

Level: Easy
Yield: 4 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

147

Total Fat

7

Saturated Fat

1

Carbohydrates

20

Dietary Fiber

5

Sugar

12

Protein

4

Cholesterol

0

Sodium

632

Total: 23 min
Prep: 5 min
Cook: 18 min

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup minced onion

1 tablespoon chopped fresh Italian parsley leaves

1 large clove garlic, minced

4 cups fresh tomato puree

1 large fresh basil stem with leaves removed

1 teaspoon sea salt, preferably gray salt

Pinch baking soda or sugar, if needed

Directions

Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.