When I used to teach classes my students would always ask me about my red sauce. In particular how long did I cook it. Italians are somewhat known for cooking their sauce or “gravy” as some refer to it for hours and hours. In my family, we never did that, I do remember my grandmother making her sauce very early on a Sunday morning and letting it simmer for a few hours, she would add beef and pork pieces for flavor and it was absolutely delicious, but I never remember her or anyone else in my family cooking it all day long.
Italians love to argue about this, (arguers by nature) some swear by the fact that a good red sauce has to cook for 10-12 hours, really? Hey if you have the time I say knock yourself out! These days people are busy but still want really great food that is relatively simple and can go from oven to table in an hour or so. I discovered this recipe in my bible the New York Times. This is a Lydia Bastianich recipe that has been adapted by NY Times writer Julia Moskin. It is simply the best marinara sauce I have ever made and I make it every Sunday. Everyone who has this sauce at my house leaves with a copy of the recipe. Yes, it’s that good and you’re going to love me for this! I double this recipe and I make it in my cast iron skillet, it is always perfection.
1 28-ounce can of whole San Marzano tomatoes, certified DOP if possible. (These are not hard to find so don’t fret) Sidenote: DOP is short for Denominazione di Origine Protetta (literally “Protected Designation of Origin”). As the name suggests, this certification ensures that products are locally grown and packaged.
1/4 C EVOO
2 garlic cloves, peeled and slivered
Small dried whole chili or pinch of crushed red pepper flakes Sidenote: I prefer the crushed red pepper flakes
1 tsp Kosher salt
1 large basil sprig, or 1/4 tsp oregano, more to taste. Sidenote: I also add fresh ground black pepper and I use both fresh basil and the oregano
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into the can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using), and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using.[videopress GTGUFfRt]
