The Pioneer Woman Tasty Kitchen
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Carmine’s Marinara Sauce

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

In NYC , there is an amazing Italian restaurant called Carmine’s. They serve family style and the food is so good, especially the Caesar salad and the marinara sauce. Last year, they put out a cookbook. This is it for an amazingly simple and incredibly delicious marinara sauce! Six ingredients…how easy can it be?

Ingredients

  • 3 cans Italian Plum Tomatoes (I Recommend San Marzano, 26- To 28-ounce Cans)
  • ¼ cups Olive Oil
  • ¼ cups Coarsely Chopped Garlic (from About 12 Cloves)
  • 12 leaves Fresh Basil, Sliced
  • 2 teaspoons Chopped Flat Leaf Parsley
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper

Preparation

1. Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
2. In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.
3. Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.
4. Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.
5. Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)

This recipe is from Carmine’s NYC

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Lisa on 11.18.2012

Great sauce, not too sweet, so easy, family loved it!

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