Carmine’S Marinara Sauce

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   1. Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.

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   2. In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.

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   3. Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.

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   4. Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.

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   5. Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)

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   This recipe is from Carmine's NYC

* Per serving · 4 servings · Values may vary.