Classic Marinara

The foundation of Italian cooking. Three ingredients, two hours, endless uses. Make a big batch and freeze it.

35 minServes 6Easy

Beefsteak TomatoGarlicBasil

Only worth making with ripe August tomatoes. The rest of the year, good canned tomatoes are better than fresh.

Photo coming soon

Serves 6

Ingredients

1.5kgripe beefsteak tomatoes, roughly chopped
4 clovesgarlic, sliced
4 tbspolive oil
large handfulfresh basil
1 tspsalt
pinchsugar if needed

Method

1Heat olive oil in a wide, heavy pan. Add garlic and cook over medium heat for 2 minutes until fragrant.
2Add tomatoes and salt. Cook uncovered over medium heat for 45-60 minutes, stirring occasionally, until thick and reduced.
3Pass through a food mill or blend partially for a smoother sauce. Taste and adjust — a pinch of sugar balances acidity if needed.
4Add basil in the last 5 minutes of cooking. Freeze in portions.

Tips

A wide pan speeds up evaporation and concentrates flavour faster than a deep saucepan.

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