Monday, February 17, 2020

Sunday Sauce

I have a couple of food Apps on my phone:  Epicurious and New York Times Cooking.  My most favorite cook on the NYT Cooking is Alison Roman....LOVE her and her recipes!  This recipe is actually not one of Alison's but I'm pretty sure she would approve.  This sauce recipe is from Epicurious and it is a keeper.  It's easy, delicious, and makes lots to share with family and friends. 
I hope you try it.

Sunday Stash Marinara Sauce
Recipe from Epicurious, January 2018

1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes (I used a combination of two of my favorites: San Marzano brand, Pomodori Pelati and Organico Bello brand, Imported Italian San Marzano Whole Peeled Tomatoes)
4 tsp. kosher salt, plus more to taste as needed
1 1/2 tsp. freshly ground black pepper, plus more to taste as needed

Heat oil in a large pot or Dutch oven over medium heat. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3-5 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender  or in three batches with a standing blender until smooth. Taste and season with more salt and pepper if needed.

Sauce can be made 5 days ahead. Store in an airtight container in refrigerator or freeze up to 6 months.