Marinara Sauce Recipe

[Music] marinara sauce marinara sauce has four ingredients and yet it is such a versatile such a delicious sauce so we have a little bit of olive oil it is it is the quintessential Italian triad you know garlic oil I'm tomato lots of garlic I like lots of garlic in my marinara and I slice it you could crush it you could chop it if you really want a lot of it but this this is a lot let me put a little bit but I have a lot of tomato a little more olive oil and this is the beginning of the marinara sauce just let the let the garlic just get golden you know you don't want it round because then it gets bitter just golden and we'll pour in the San Marzano tomatoes summer sound of those long sexy looking tomatoes that I always talk to you about but they're wonderful because they have a lot of pulp very few seeds and the skin is very thin in this case of course they peel the skin off and I like them also crushed especially for a marinara I like my muddy not a chunky so you can pass it through a food meal which will give you a smoother texture do not put it in the food processor because that collects a lot of air and the the tomatoes become fluffy and pink rather than nice and red and you want a nice bright vibrant marinara I will slash the bowl we don't want to waste any of it but you do need a little more liquid by the time it cooks because the the marinara is not as dense as the tomatoes it shouldn't be as dense as a tomato sauce really it should be runny and flowing and the uses of marinara are endless we will be making today spaghetti marinara and a block on top of freshly caught that simple delicious we will be making fillet of striped bass and I'm on step of the Niska sauce with garlic oil and olives and capers a little spice and a chicken breast with the marinara sauce just topped with a slice of mozzarella that will sort of goes right into the sauce now let's give a little zest to the marinara you peperoncino you know I like that salt need to season it with salt and basil I want the flavor of basil to permeate really the whole marinara so I'm going to put whole branches of it in it and let it cook and then we can remove that and add some freshness at the end you know how I usually cook my herbs put them in first and then reinforce it with the fresh addition at the very end now base of basil has become part of the American table it is easy to grow and grow on a windowsill cover if you have a patch of land you can grow and it comes in I would say at least 3040 different there's a mint basil there's a purple basil so whatever your preference is there are little tinges of differences in each basil but a good branch of the traditional simple basil is really great for a marinara okay do we like a lot of basil yeah I like a lot of basil and marinara should cook vigorous quick because you want it quick you want to trash and yet you want to cook so pick up the heat let it come to a boil then lower it a little bit but let it just perk away for about 20 minutes and you have yourself a grand grand Italian classic

Channel: Lidia Bastianich

Views: 495,129

Rating: 4.8796229 out of 5

Keywords: pasta, sauce, tomato, recipe, marinara, marinara sauce, italian, cooking, recipes, simple, quick, canned tomato, sugo, garlic, oil, basil, pomodoro, Cooking, kitchen, food, Italy, Italian, Lidia, Lydia, Lidia’s Italy, Lidias Italy, Lidia Bastianich, Lydia Bastianich, diy, travel, vacation, traditional, authentic, family, instructions, television, series, tips

Id: I1m4ti2BQvI

Length: 4min 21sec (261 seconds)

Published: Fri Mar 10 2017