I’ve been making my own tomato sauces for a few years now, but most take at least a couple hours on the stove. I made up a batch of this quick marinara from Teresa Giudice’s book last week when I made the stuffed artichokes, and I was so pleased with how the sauce turned out after only 15 minutes on the stove! I always have these ingredients on hand in the pantry, so I know I’ll be going to it from time to time for a quick dinner when things “run amuck” in the kitchen.
It was great with the artichokes, and then I enjoyed the leftovers with pasta for lunch throughout the week. I love a chunky tomato sauce, so I just used my hands to break up the whole tomatoes when adding them to the sauce. But, if you prefer a smoother marinara – give the tomatoes a few pulses in a food processor first. Will keep in fridge for up to a week, or you can freeze leftovers for up to 3 months.
Quick Marinara Sauce
1 tablespoon olive oil
One (28-ounce) can plum tomatoes, broken up, with their juices
1/4 cup tomato paste
2 tablespoons fresh basil, chopped
1 teaspoon granulated sugar
kosher salt
Heat the oil in a large saucepan over medium heat. Add the tomatoes and their juices and the tomato paste. Bring just to a boil.
Reduce the heat to medium-low and add the basil and sugar. Simmer to blend the flavors, about 10 minutes. Season to taste with salt.
Source: Fabulicious! by Teresa Giudice
