Marinara Sauce: I just had to....

I really debated this one for a long time....when you open Pandora's box it is quite difficult, if not impossible, to close. And when you start talking about a Marinara Sauce.....you are opening Pandora's Box. Everyone has a version they love and most likely it is a version they grew up with that was cooked in their household. Or worse their favorite is out of a jar! And look, there are some good jars out there, maybe even very good. But please don't ever compare that to what can be done out of your own kitchen. Ever....

Marinara in its essence is not a complicated sauce. Which is also wherein its beauty lies. Now I'm not talking about "Sunday Gravy" here folks, which has different meats thrown in and sits for hours and hours (which is also amazing!). This is plain, simple and beautiful Marinara sauce. Though the origins trace it to southern Italy how it is made can be and is often disputed. One thing for certain is that it contains tomatoes. After that you will people get creative and argumentative. You will see onions, garlic, all sorts of herbs (Basil, Thyme, Oregano, Parsley), olive oil, cheese and maybe even peppers or olives. But I think once you get to peppers and olives you are on a whole different type of sauce here people. I keep mine very simple and use it as the base for many of my other tomato sauces. It is my favorite version because.....well....I adjusted until I was in love with it. And I've had people tell me so as well. BUT in the end, there's really only one thing to do. Grab a loaf or two of bread and keep on tasting and changing until you get what you like. OK...Let's prep...

Here's What You Need:

• 1 Onion, minced, diced or sliced depending on how you like your sauce to look
• 4 - 6 cloves garlic, thinly sliced
• 2 sprigs of Thyme
• 6 - 8 leaves of Basil
• 2 (28 oz) cans of whole peeled tomatoes (San Marzano if you can get them), broken up by hand and mixed well with their juices
• The rind of Parmesan Reggiano Cheese (yes the rind, it adds a wonderful depth of flavor, also good in soups!)
  
• Extra Virgin Olive Oil
• Salt and FG Pepper to taste

In a large sauce pan or pot add a couple of splashes of olive oil and then add your onions and cook down about 5 minutes. Once the onions are soft and somewhat translucent looking you can add your garlic. Cook about another 5 minutes and then you can add your thyme and cook another 5 minutes.


TPC NOTE: Though you will see many recipes who add the garlic at the same time or even first, I find that since onions take longer to cook down, that when you add them first you are less likely to burn the garlic. And if you burn the garlic you HAVE to start all over again.

Add the tomatoes. Bring to a boil and then lower to a simmer, stir in half the basil and the cheese rind and stir every so often for about 45 minutes to an hour. The longer you leave it on the thicker it will be. So adjust according to how you like it. Continue to taste throughout and salt and FG pepper to your liking. About 5 minutes before you take it off the heat add the rest of the basil. And if you want....a pinch of dried oregano....shhhh.


WINE NOTE: The flexibility of this sauce stretches to the wines you can drink with it. You can really range here. But the tomatoes are really complimented with some nicely acidic wines, so you can do a Chianti or a fruity Sangiovese or on the white side a crisp Sauvignon Blanc.

I won't even go into how you can use this sauce or all the wonderful things you can add to it. I WOULD say that the first thing you should do is just have this on some pasta and try it as it is.....start there. Then....explore my friends!

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC