Kurt’s Marinara Sauce
Few things are as rewarding to eat and enjoy as my husband’s marinara sauce. I can’t take credit for the recipe below, though as you’ll see, it’s different from your normal recipe. Kurt isn’t one for writing things down. And in this case, that’s a good thing. His sauce is designed to be something that evolves over time, adapted to however creative he feels like being that day.
Using the outline below, we invite you to do the same. Don’t worry so much about quantities or if you use the below method. Do what feels right, and enjoy the process!
Tips and Tricks
When it comes to ingredients for your marinara sauce, you can be creative. Often times, Kurt scouts out what things we have in the kitchen before he starts to prepare anything. For example, he’s used sweet vermouth instead of red wine, carrots instead of red pepper. Sometimes we don’t have tomato paste, so he skips it. Don’t worry if you don’t have all the ingredients below. Have fun with it, and see what happens!
Kurt recommends using 1 28oz. can of fire-roasted tomatoes and one non-fire roasted. These can be diced or crushed, whichever you prefer. This can add some extra flavor that gives your sauce a little more ‘oomph’. Don’t worry if you can’t find it or simply don’t care to use it. Again, this sauce is all about experimentation!
Timing can be sort of difficult when making this sauce, but as a general rule, you want to take your time. Give the onions enough time to truly soften, not just become transparent. Let the red pepper and garlic sing to you before adding anything else. The more things cook together, the better the flavor will be!
Ingredients:
olive oil
1 bay leaf
1 onion, chopped finely
red pepper flakes, to taste
1 red pepper, chopped finely
4 - 5 garlic cloves, minced (or sliced thinly, if making this sauce for a pasta dish)
red wine, white wine, or sweet vermouth (can also use red wine vinegar in a pinch)
1 1/2 tbsp tomato paste
1 28oz. can diced tomatoes (fire-roasted recommended)
1 28oz. can crushed tomatoes
assorted herbs (oregano, basil, parsely)
a “punch” of sugar (about a small handful’s worth)
kosher salt to taste
black pepper
4 tbsp butter (plant-based is fine)
Directions:
Have your onion, red pepper, and garlic cut up and ready to go. This will make things easier once you start to cook.
Begin by heating oil in a large sauté pan over low heat. Add the bay leaf right away and let the oil heat until it starts to shimmer. Once that’s happened, add the onions and cook until they are cooked (not browned exactly, but not just transparent). (This can take anywhere from 5 - 10 minutes). Add some red pepper flakes (however many you desire).
Add the red pepper and repeat the process. Once cooked down, add the garlic. Cook until all the ingredients start to look about half the size they were before you started cooking.
Add the wine and deglaze the pan using your wooden spoon to scrape any bits that have stuck to the pan. Cook until the wine has almost completely evaporated. Add the tomato paste and cook some more, until the mixture looks almost like a red blob.
Increase the heat to medium. Add your diced tomatoes first. Let cook a little before adding in the “punch” of sugar. Stir so that everything is mixed evenly. Once you’re satisfied, add the crushed tomatoes. Stir so everything comes together nicely.
From here add whatever herbs you’d like to include, along with your salt. Taste frequently to make sure you have the right balance of everything.
Once the sauce starts to simmer, turn the heat back down to low and cook for at least another 20 minutes. Stir frequently.
After the sauce has had a chance to simmer a while, add the final ingredients: whatever herbs you desire, salt to taste, 4 tbsp of butter, and black pepper. Taste test frequently so you know you have the flavors you desire.
When you’re satisfied, take off the heat and use in whatever meal you have planned, or store it for later. The sauce can be refrigerated for 6 days and frozen for up to 3 months.
