Marvelous Marinara Sauce

"Why aren't Italians famous for barbecue? The spaghetti keeps falling through the grates." Annonymous

Marinara sauce is the great classic Italian tomato sauce from Naples (or maybe even from Spain, but don't say this too loudly in the wrong company or you might find a horsehead in your bed). It is the base sauce (or gravy as my Italian-Americans in-laws call it) for spaghetti and meatballs, pizza sauce, and so many Mediterranean dishes. It is so easy to make, and it freezes well, so there is no reason to every buy it in a jar again. If you have a recipe that needs it, you can make it a day or two in advance and keep it in the fridge.

Recipe

Makes. About 3 cups quarts
Preparation time. About 90 minutes

Ingredients
3 ounces cheap vegetable oil
3 tablespoons good quality olive oil
1 small onion, finely chopped
2 garlic cloves, minced or pressed
1 carrot, peeled and finely chopped
1 stalk celery, leaves removed and finely chopped
1 bay leaf
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
30 ounces of ripe tomatoes

About the tomatoes. When tomatoes are in season, use fresh tomatoes and grill roast them to amp up the flavor. If they are not in season, use a 28 ounce can of crushed tomatoes.

Optional. Amp it up a notch with a pinch of red pepper flakes or chipotle powder.

Do this
1) Preheat the grill to medium hot and when it is ready, clean the grates thoroughly. I know you don't clean the grates most of the time, but clean grates are important for this recipe. Take the tomatoes and slice them in half. Roll a paper towel into a tight cigar and dip it into cheap vegetable oil. Swab the grill grates with the oil so the tomatoes won't stick. Put them on th grates, cut end down for about 10 minutes or until they start to get some dark grill marks. Then roll them over and grill the skin side. Don't worry if they blacken a bit. Remove them and let them cool until you can handle them and then peel off the skins. Chop them into 1/4" chunks.

2) In a large heavy pot warm the olive oil over medium heat. Add everything except the tomatoes and cook until 10 minutes, stirring occasionally so it does not stick.

3) Add the tomatoes, turn the heat to medium low, and simmer uncovered for about 1 hour.

4) Remove the bay leaf, taste and adjust the seasonings. You're done. The result is lumpy with those flavorful veggies, and that's just the way it is. If you don't like that, you can whup it up in a blender or food processor or with a stick blender. Then pour over pasta, use as pizza sauce, or on just about anything except ice cream.

This page was revised 8/25/2009

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