Food - Drink
The Biggest Mistake You're Probably Making With Marinara Sauce
By KATHERINE BECK
Marinara sauce is an absolute classic and can be used in everything from pizza to pasta to a dipping sauce for mozzarella sticks. While it is quick and easy to grab one of the dozens of jarred marinara sauces available at your local grocery store, making a much tastier sauce at home isn't as slow or difficult as you think.
Since marinara sauce uses only a few ingredients, they should be high-quality; chef Lidia Bastianich’s recipe specifically calls for canned whole San Marzano tomatoes, plus olive oil, garlic cloves, fresh basil, salt, and red pepper flakes. However, one big mistake you might make is cooking your great ingredients for too long.
Italian tomato gravy needs to simmer for a long time, but marinara is meant to be a quicker, fresher sauce; the tomatoes should be cooked for no more than 20 minutes for a fresh, light flavor and texture that's not too thick or dry. Try to cook your marinara at a fast simmer, covering the pot with a lid to trap in moisture.