Marinara is the most basic tomato sauce for pasta and pizza, consisting only of tomatoes, olive oil, garlic, and minimal seasonings. With so few ingredients, the quality of the tomatoes and olive oil is critical. The recipe below calls for fresh tomatoes. A combination of very ripe plum and beefsteak is best; plum tomatoes are fleshier with fewer seeds, while beefsteaks have a balanced, delicious flavor. If fresh tomatoes are not in season, by all means substitute canned whole tomatoes, preferably the imported variety from Italy (or other high-quality tomatoes). It is imperative that the garlic doesn’t color at all in the beginning, as this will give the sauce an unpleasant bitterness. That’s why the garlic and the oil are heated together briefly over moderate heat. Then the tomatoes are quickly added (after only 30 to 45 seconds), which will help keep the garlic from browning. This sauce is used in the lasagne on page 386, but it’s also perfect over ricotta-filled ravioli (page 369) or tossed with spaghetti and sprinkled with freshly grated Parmigiano-Reggiano or Romano cheese.
Recipe information
Yield
Makes about 4 cups (enough for 1 to 2 pounds of pasta)
Ingredients
Preparation
Step 1
Blanch and peel tomatoes First, slice an X into the bottom of each tomato with a paring knife. Lower tomatoes into a pot of boiling water and blanch for about 10 seconds. Use a slotted spoon or a spider to remove the tomatoes from the pot. Immediately plunge into an ice-water bath until cool enough to handle, about 30 seconds. Then pull off each peel, gripping the skin between your thumb and the flat part of a knife blade, starting at the X.
Step 2
Cook sauce Heat oil, garlic, and red pepper flakes (if using) together in a medium pot over medium heat until fragrant and sizzling, but not brown. Add tomatoes and season with 1 1/2 teaspoons salt and 1/4 teaspoon black pepper. Bring to a boil over high heat, then reduce to a rapid simmer and cook until tomatoes are falling apart and juices are reduced slightly, about 15 minutes.
Step 3
Puree Working in batches, pass through a food mill fitted with the fine disk into a bowl (or puree in a food processor, straining out seeds if desired). If not serving immediately, let cool completely and store in an airtight container in the refrigerator up to 3 days, or the freezer for 3 months.
