Im beginning to learn that sometimes it isnt necessarily a secret ingredient that makes something taste amazing, the secret is how it is cooked. This marinara recipe is an excellent example and has come to show me how important "execution" is. In the past 2 weeks ive made 4 batches of this sauce and i cant get enough.
you will need:
1/4 cup olive oil
1/4 cup minced garlic
about 1 tablespoon of fresh chopped parsley
14 or so fresh basil leaves
3 28oz cans of san marzano tomatoes
get everything all prep'ed up and ready to go.
-the tomatoes need to be separated from the juice (save the juice on the side though)
you can either smash the tomatoes up so there are big chunks, or you can chop them up smaller. whatever you like best.
-in a nice heavy bottomed pot start to saute the garlic in the olive oil. med low heat. this is where the magic happens. the key is to get the garlic nicely toasted, but not too toasted because once it burns it becomes bitter.
-once the garlic has toasted add the herbs, salt/pepper, and toss them around in the oil for a half a minute or so.
-after about 30 seconds add the tomatoes and turn up the heat to high. once they start to boil reduce the heat and simmer for 10 minutes.
-now add the reserved juice, bump the heat to high and boil for 15 minutes. this is going to reduce and thicken.
-after 15 minutes of boiling take it off the heat and leave uncovered to cool to room temp. for whatever reason when hot tomatoes are covered while cooling they develop a metalic taste so remember to leave the lid off. eat it, love it, possibly bath in it. enjoy!