OK, so I am cheating here. I am not using real roasted garlic, because who has an hour of time to spare and if you do, do you want to turn your oven on for an hour *just* to roast garlic?
This simple marinara is rich with the taste of roasted garlic. The key is to start with COLD olive oil. This recipe makes enough for around 2 quarts of sauce. You can freeze half of it, or keep it in the fridge for 2 weeks.
- 12 cloves garlic, minced
- 4 tbsp. extra virgin olive oil
- 1/2 tsp. red pepper flakes (less if you don’t like it spicy, more if you want it spicier.)
- 1 tsp. dried rosemary
- 1 tsp. dried marjoram
- pinch salt
- 1 tbsp. balsamic vinegar
- 1 28 oz can diced tomatoes and their liquid
- 1 28 oz can crushed tomatoes
- Salt/Pepper to taste (this will definitely vary depending on the brand of canned tomatoes.)
- 1/2 cup fresh basil or parsley
- In a heavy bottomed 3 (or larger) qt. saucepan, add the garlic and oil, along with the dried spices and a pinch of salt to a cold pan.
- Turn the heat to medium low and wait until the garlic is sizzling and brown (this will take around 15 minutes.) Turn the garlic over a couple of times.
- Add the balsamic vinegar and stir, then add the canned tomatoes and a couple pinches of salt.
- Cover and increase heat to medium; cook for 10 minutes.
- Turn heat off, add the salt/pepper to taste and stir in fresh herbs. Let the sauce sit for 1o minutes, then taste and adjust seasonings again if needed.
This is one of my “Master Sauces” I keep on hand at all times. Master Sauces allow me to create 30 minute meals that taste like they have been cooking all day long. Stay tuned for more information!