Marinara Sauce for Fish or Pasta
A fast and easy sauce from southern Italy. Serve it over pasta, on baked fish fillets, or as a dipping sauce for fish sticks!
Servings: 4
Equipment
- a large, non-reactive skillet (such as stainless steel)
Ingredients
- 1 28-ounce can peeled plum tomatoes
- 1/4 cup extra virgin olive oil
- 5 cloves of garlic, peeled and minced
- 1 cup full-bodied red wine, such as Cabernet Sauvignon
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano (triple the amount for fresh)
- 1/4 teaspoon crushed red pepper flakes
- 1 large sprig of fresh basil
Instructions
- Tip the tomatoes and all of their juices into a large bowl. Crush and tomatoes by hand or with the help of a potato masher.
- In a skillet over medium heat, warm the olive oil. Then add the garlic, and saute until fragrant -- about 30 seconds. Add the tomatoes and their juices, the wine, salt, oregano, and the red pepper flakes. While stirring from time to time, bring the mixture to a simmer. Then lay the basil sprig on top, and let it float there until its leaves wilt. Use a spatula or spoon to push the basil down into the sauce. Simmer until the sauce has reduced and thickened slightly -- about 20 minutes.
- Off heat, use tongs to remove the basil. Serve the sauce at once, or cover and refrigerate for up to 1 week.