There’s something really special about a homemade tomato sauce. One of my favorites is marinara sauce. The secret to a really great tasting one is to add a little sugar. Cooked tomatoes can taste a little flat and acidic. The sugar adds the perfect amount of sweetness and enhances the flavor. Either fresh or canned tomatoes work for this recipe.
Ingredients
4-5 fresh garlic cloves, chopped
2 tablespoons extra virgin olive oil
4 pounds ripe tomatoes (8 cups) peeled and chopped or 2 (28 oz) cans tomatoes, see prep tips
1½ tablespoons sugar
1½ teaspoons salt (if using canned tomatoes cut the salt in half)
½ teaspoon fresh ground pepper
12 ounces whole grain or whole wheat spaghetti, cooked and drained
Fresh grated Parmesan cheese for topping, optional
Instructions
1. In a large pan, heat olive oil. Add garlic and sauté until slightly brown.
2. Add peeled and chopped tomatoes. Stir in sugar, salt and pepper. Bring up to a boil over medium heat and boil for 15 minutes. Stir often. Turn heat down to medium-low and cook with a soft boil until the tomatoes create a thick sauce, about 50 minutes. Break up tomatoes and smash while cooking. If you are using canned tomatoes the cooking time will be about 10-15 minutes less.
3. For each serving, place 1 cup of pasta on a plate or bowl. Top each with ¾ sauce and 1 tablespoon Parmesan cheese, if desired. This sauce freezes great.
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