Marinara Sauce

Name: Marinara Sauce
Yield: Serves 4 to 6 (Serves Makes 4 cups)
Cuisine: Europe, Italian
Ingredients: 2 , (28 ounce) cans whole tomatoes, packed in juice; 2 tablespoons, olive oil; 1 , medium onion, chopped fine (about 1 cup); 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1/2 teaspoon, dried oregano; 1/3 cup, dry red wine, such as Chianti or Merlot; 3 tablespoons, chopped fresh basil; 1 tablespoon, extra virgin olive oil; 1 - 2 teaspoons, sugar, as needed (see note above)

43 comments

Appears in Cook's Illustrated March/April 2006, America's Test Kitchen TV

Could we make a sauce with complex but fresh flavors—from scratch—in less than an hour?

SERVES4 to 6 (Serves Makes 4 cups)

TIME55 minutes

has video

WHY THIS RECIPE WORKS

For a multidimensional marinara sauce recipe that would take less than an hour to prepare, we chose canned whole tomatoes for their flavor and texture, hand-crushing them and removing the hard core and stray bits of skin at the same time. W...

This is a members' feature.