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Marinara Sauce (Food & Wine~ 1990)

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      Title: MARINARA SAUCE (FOOD & WINE~ 1990)
 Categories: Italian, Sauces
      Yield: 3 Servings
 
    1/4 c  Extra-virgin olive oil
      2 sm Garlic cloves, minced OR
           Crushed and peeled*
  2 1/2 lb Plum tomatoes, peeled,
           Seeded and finely chopped
           OR one 35-oz. can and one
           14-oz. can of Italian plum
           Tomatoes, lightly drained
           And finely chopped
    1/4 ts Salt
    1/2 ts Pepper
      2 tb Shredded fresh basil
 
  1.  In a medium nonreactive skillet, heat the oil over moderately low
  heat. Add the garlic and cook, stirring, until golden, about 4
  minutes. Discard the garlic if desired. 2. Add the tomatoes, salt and
  pepper. Cook, stirring occasionally, until thickened, about 30
  minutes. Soft bits of tomato will remain, and the sauce should be
  thick enough to hold its shape on a spoon. (The sauce can be made
  ahead and kept covered in the refrigerator for up to 4 days or frozen
  for up to 3 months.) Stir in the basil just before serving. *
  Crushed, peeled garlic cloves can be discarded after browning for a
  very subtle flavor or left in and discarded at the end of cooking for
  a slightly more emphatic garlic taste. More often than not I used
  minced garlic and leave it in.  This gives the sauce a strong garlic
  flavor. NOTE: Many southern Italians refer to a quick tomato sauce as
  "marinara" because it could be made at a moment's notice by a
  fisherman's wife upon her husband's return.  Serve over breaded or
  fried foods or mixed into baked pasta dishes or spaghetti, it is the
  most common southern Italian tomato sauce.  I like to make a simple
  marinara, which I can later adjust by adding sauteed onions, other
  fresh herbs, such as oregano, parsley, marjoram or rosemary, or by
  adding hot peppers.
 
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