Easy Peasy Marinara Sauce
The key to making a good tomato sauce is good ingredients, because there are so few. This must include good, canned tomatoes -we find that San Marzano-style tomatoes are consistently sweet and taste great. A smidge of sugar is added to the sauce to cut the acidity in the tomatoes. Feel free to any of your favorite herbs and to taste along the way.
- Yield
- 1 1/2 cups
Directions
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Place a large skillet on the stove over medium-high heat and add the olive oil.
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When the oil is shimmering, add the onion and cook until soft, about 3-4 minutes. Add the garlic and oregano then cook until fragrant, about 30 seconds. Be sure not to let the garlic burn and turn down the heat if the olive oil smokes.
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Add the whole tomatoes with their juices into the skillet, bring to a simmer, and cook until tomatoes begin to soften, about 3 minutes. Add a teaspoon of salt and a half teaspoon of pepper.
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Using the back of a wooden spoon or spatula, gently crush the tomatoes and continue to cook until they are falling apart, and the liquid is almost evaporated, about 8-10 minutes.
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Add the water and sugar and cook until the sauce reduces (evaporates), another 5 minutes.
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Reduce the heat to medium-low, add the vegetable broth and cook uncovered until the sauce is thickened. Stir occasionally. Taste and adjust seasoning with salt and pepper.
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At this point, you can add the meatballs to the sauce and allow to simmer until your pasta or slider buns are ready.
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pour the sauce and meatballs over top of your favorite pasta or spoon them into a slider buns and garnish with a sprinkle of parmesan cheese.
From Shawnie's class “Cooking with Kids”
