MARINARA SAUCE
About 2 ¼ cups
The simplest sauce for seafood and pastas.
Combine in a large saucepan and bring to a simmer over medium-low heat:
- 2 pounds fresh plum or Roma tomatoes, peeled, and coarsely chopped, or one 28-ounce can whole tomatoes
- ⅓ cup olive oil
- 3 to 6 garlic cloves, to taste, halved or lightly smashed
- 6 sprigs basil
- 6 sprigs parsley
- (½ teaspoon red pepper flakes)
Simmer, uncovered, crushing the tomatoes with a potato masher or a wooden spoon to break them up, until the sauce is thickened, about 10 minutes. For a smoother texture, you may pass the sauce through a food mill or puree in a blender or a food processor. Season to taste with:
- Salt and black pepper