Marinara Sauce

Marinara, the sailor's or mariner's sauce from Palermo, Italy actually has no mariners in it. Rather, it is made from Roma or San Marzano tomatoes and it's constant partners, onion and garlic.

Yield:
about 6 cups
Category:
Sauces and Salsas
Cuisine:
Italian

INGREDIENTS:

  • 2 (28-ounce / 800 gr.) cans of whole peeled tomatoes (San Marzano DO.P. are the best)
  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, chopped finely
  • 1 small carrot, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh oregano
  • 1/4 cup fresh basil leaves, torn or sliced
  • 1/4 teaspoon crushed red-pepper flakes
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon salt, or more if necessary
  • freshly ground pepper to taste
  • 2 tablespoons drained capers

DIRECTIONS:

  1. Place the tomatoes in the bowl of a food processor and process until smooth. Transfer to a medium saucepan along with olive oil, onion, and carrot.
  2. Season with salt and pepper and bring to a boil over medium heat. Cook until the onion is translucent, about 8 minutes. Add the garlic and red-pepper flakes and bring to simmer again. Keep it simmering for about 20 - 25 minutes. Stir in the basil, oregano and capers and you are done.

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