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marinara sauce (vegan)

Published April 8, 2015 by lisaolisa

Yield: About 1 quart

Ingredients

  • ΒΌ cup extra-virgin olive oil
  • 8 garlic cloves, peeled
  • 1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
  • 1 tablespoon lemon juice
  • kosher salt
  • peperoncino (Italian red pepper flakes)*
  • 10 fresh basil leaves, torn into small pieces
  • freshly ground black pepper

* If you can’t find Italian red pepper flakes at your Italian market, use generic red pepper flakes

Directions

  1. Heat the oil in a 2- to 3-quart nonreactive saucepan over medium heat. Whack the garlic cloves with the flat side of a knife, toss them into the oil, and cook until lightly browned, about 2 minutes.
  2. Slide the tomatoes and their liquid into the oil. Bring to a boil and season lightly with salt and peperoncino. Lower the heat so the sauce is at a lively simmer, and cook, breaking up the tomatoes with a whisk or spoon, until the sauce is chunky and thick, about 20 minutes.
  3. Stir in the basil about 5 minutes before the sauce is finished. Taste the sauce and season with salt and pepper if necessary.

This sauce freezes nicely. To make a big batch using a bigass S&W can of whole tomatoes from Costco, increase the ingredients thusly:

  • tomatoes: 106 ounces
  • garlic: 24 cloves
  • olive oil: 12 ounces
  • basil: 30 leaves
  • pepper flakes: about 3 teaspoons
  • juice of 1 lemon

Adapted from http://lidiasitaly.com/recipes/detail/589

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