I love love love tomatoes and Marinara sauce. I would eat it 7 days a week if they let me. But they won’t let me. Actually, truth be told, I eat a tomato every day for lunch and my coworkers love to point it out to me and so I never hear the end of it. 🙂 But I can’t help myself, lunch just dosn’t seem right without my shiny little red friend. Sorry, got a little sidetracked there.
Now for the Marinara sauce. This is without a doubt the very best Marinara sauce that I have tried out so far. This has become a favorite in our house and I’m happy to report that even my son likes it (and that’s saying a lot because he is used to only the best from his grandmother who makes a mean pasta and meatball). If you have a food mill this is a breeze to make, if not, it’s a little more work but well worth the effort. This sauce freezes really well so I always make a big batch and keep it in the freezer for easy use. Enjoy.
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, diced
4 large garlic cloves, minced
4 (28 ounce) cans Italian diced or plum San Marzano tomatoes
Coat a large sauce pot with olive oil and add diced pancetta. Bring the pot to a medium-high heat and cook pancetta for 4 to 5 minutes. Add onion and season generously with salt, stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become soft and translucent but have no color. Add the garlic and cook for another 2-3 minutes stirring frequently.
Pass the tomatoes through a food mill or if you don’t have a food mill simply just pulse the tomatoes in a food processor to break them up and then press the tomatoes through a sieve. Make sure to press until you have a dry paste left in the sieve. This part can be a little bit of a workout. Make sure to scrape all the delicious pulp off the bottom of the sieve or the food mill. Add the tomatoes to the pot and rinse out 1 of the empty cans with water and add the water to the pot (about 2-3 cups). Season generously with salt (season in baby steps) and taste it to make sure it is seasoned enough. Let the sauce simmer for 2-3 hours, stirring occasionally and tasting frequently.
Serve sauce right away or cool down and then freeze.
Source: Anne Burrell