Angelo’s Marinara Sauce

Name: Angelo’s Marinara Sauce
Total time: PT0D0H0M
Yield: makes about 3 cups
Ingredients: 1 (28-oz.) can whole peeled tomatoes; 3 tbsp. extra-virgin olive oil; 1 clove garlic, finely chopped; 1 bay leaf; 1 ⁄ 2 small onion, finely chopped; 1 ⁄ 2 tsp. dried oregano; 1 ⁄ 4 tsp. dried thyme; 1 tbsp. finely chopped curly or flat-leaf parsley; Kosher salt and freshly ground black pepper, to taste

Serves
makes about 3 cups

VIRGINIE BLACHERE

This tomato sauce, based on one served at Angelo's Fairmount Tavern, tastes just as good when tossed with spaghetti as it does when cooked in dishes like the Veal Parmesan and Baked Manicotti. We recommend using a good brand of canned tomatoes, such as Muir Glen; their balance of tartness and fruity sweetness will yield a brighter-tasting sauce. The sauce will keep in the refrigerator for up to 8 days.

Ingredients

1 (28-oz.) can whole peeled tomatoes
3 tbsp. extra-virgin olive oil
1 clove garlic, finely chopped
1 bay leaf
¹⁄₂ small onion, finely chopped
¹⁄₂ tsp. dried oregano
¹⁄₄ tsp. dried thyme
1 tbsp. finely chopped curly or flat-leaf parsley
Kosher salt and freshly ground black pepper, to taste

ADVERTISEMENTAD

Instructions

Step 1

Put tomatoes and their liquid into the bowl of a food processor and pulse until coarsely chopped. Set aside.

Step 2

Heat oil in a 4-qt. saucepan over medium heat. Add the garlic, bay leaf, and onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Step 3

Add the chopped tomatoes along with the oregano and thyme. Cook, stirring occasionally, until the sauce thickens slightly and its flavors come together, about 20 minutes. Stir in parsley and season with salt and pepper.