Yield: 6 servings
|2 larges||Cloves garlic, peeled|
|20 larges||Sprigs Italian parsley, leaves only|
|½ cup||Olive oil|
|2 pounds||Ripe tomatoes or same amount canned|
|\N \N||Salt and freshly ground black pepper|
Here is a marinara sauce from Bugialli on Pasta. As he points out, "marinara" means in Italy that tomatoes are added to garlic and oil.
Supposedly, fishermen made the sauce and needed something quick and easy.
Marinara Sauce Directions: 1) Finely chop the garlic and, separately, coarsely chop the parsley. 2) Heat oil over medium heat and saute chopped ingredients for about two minutes, without permitting them to color too much. 3) Cut fresh tomatoes into 1 inch pieces. Add either fresh or canned tomatoes to the pan and cook for 25 minutes more, stirring occasionally. 4) Pass contents of pan through a food mill, using disc with the smallest holes. (Option: omit the food mill step if you prefer tomato "chunks.") Season with salt and pepper to taste.
5) Reduce sauce over medium heat for 10 minutes and serve. to "chunks.") Season with salt and pepper to taste. 5) Reduce sauce over medium heat for 10 minutes and serve.