CHEF JEFF — ONE BYTE AT A TIME: 15-Minute MarinaraSimple recipes such as needn’t be bland.
By: Herald Staff Report,
Simple recipes such as needn’t be bland.
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.
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