Marinara Sauce

• Prep5 min
• Cook35 min
• Total40 min
• Serves6

Ingredients

• 4 garlic cloves
• 120 g yellow onion, halved (1 small)
• 40 g extra virgin olive oil (3 tbsp)
• 794 g whole peeled tomatoes, San Marzano style, with their juice (one 28 oz can)
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano, optional
• 1/2 tsp sugar, only if your tomatoes taste sharp
• 10 to 12 fresh basil leaves

Instructions

1. Place the garlic and onion in the mixing bowl and chop 5 sec/speed 5. Scrape down the sides with the spatula.
2. Add the olive oil and sauté 5 min/120°C (250°F)/speed 1, until the onion is soft and smells sweet.
3. Add the tomatoes with their juice, the salt, pepper, oregano and sugar (if using). With the measuring cup in place, chop 3 sec/speed 4 to break the tomatoes into small pieces.
4. Remove the measuring cup and set the simmering basket on the lid in its place, so steam escapes but the sauce does not splatter. Cook 25 min/100°C (212°F)/speed 1, until the sauce is thicker and a deeper red.
5. For a smooth sauce, put the measuring cup back in place and blend 15 sec/speed 3-6, increasing speed gradually. For a rustic sauce, skip this step.
6. Tear the basil leaves into the bowl and mix 5 sec/reverse/speed 1. Taste and adjust the salt.
7. Toss with pasta cooked on the stove, or let the sauce cool and store it (see the tips).

Tips

• Marinara keeps 5 days in the fridge in a covered container. To freeze it, let it cool completely, divide it into containers or freezer bags and freeze up to 3 months. Thaw it overnight in the fridge and reheat 8 min/100°C (212°F)/speed 1, or in a pot on the stove.
• For pizza sauce, cook it 35 min in step 4 so it is thick, then blend it smooth as in step 5. A thin layer is plenty: one batch tops about 5 large pizzas, and the rest can go in the freezer.
• Spicy arrabbiata: add 1/2 to 1 tsp red pepper flakes with the olive oil in step 2, and finish with chopped parsley instead of basil. It is great with penne.