CHEF JEFF — ONE BYTE AT A TIME: 15-Minute Marinara

Simple recipes such as needn’t be bland.

15-Minute Marinara

3 tablespoons extra-virgin olive oil

1 yellow onion, chopped

4 cloves garlic, chopped

Kosher salt and freshly ground pepper

1 28-ounce can crushed San Marzano tomatoes (see note)

1 tablespoon dried oregano

1 teaspoon dried basil

½ cup water

Pinch of granulated sugar

¼ cup fresh basil, cut in strips (optional)

Heat oil in nonstick skillet over medium-low heat. Add onion. Slowly cook until almost translucent. Add garlic, season well with salt, pepper. Once garlic is aromatic, about 2 minutes (don’t let it burn), stir in tomatoes. Add oregano, dried basil. Cook over low to medium-low heat for 10 minutes. After sauce thickens, add water, stir. Cook 5 minutes longer. Remove from heat. Stir in sugar. Adjust seasoning if necessary. Stir in fresh basil. Toss with cooked pasta.

Note: In summer, use fresh tomatoes, peeled and chopped. You’ll need about 3 cups.

Yield: 4 servings.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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