Saturday, January 16, 2010

Creamy Marinara

This Marinara recipe is one I modified from Lidia's cookbook. I like making it in large quantities and freezing it in quart size zip lock bags! This sauce works well with meatballs, of course, or for chicken or eggplant Parmesan. I love having it on gnocchi or pasta, too!
Below are both the small and the large quantity recipes. If you're not a fan of cream in your sauce, then leave it out! xo

1/4 C Olive Oil
8 Cloves Garlic, Smashed with the back of a knife
1 t Red Pepper Flakes
1 35 Ounce Can Plum Tomatoes in Juice, or Diced Tomatoes in Juice
1 C Red Wine
1/3 C Fresh Basil, Sliced
1 C Cream
3/4 C Parmesan Cheese, Shredded

In a stockpot, heat olive oil over medium heat. Add the garlic and cook, stirring, until lightly browned, about 3 minutes. Watch it carefully, the browning happens fast so lighter is better. Add the red pepper flakes and saute 2 more minutes. Carefully add the tomatoes and liquid. Bring to a boil and add the red wine. Continue to boil, breaking up tomatoes. Reduce sauce to half of its original amount, this can take up to an hour, stirring occasionally. Once the sauce has reduced stir in the basil and turn off heat. Finish sauce with cream and cheese.

Large Quantity Marinara

2 C Olive Oil
25-30 Garlic cloves, Smashed with the back of a knife
2 T Red Pepper Flakes
2 #10 Cans San Marzano Tomatoes or Diced Tomatoes in Juice
1 Bottle Red Wine
2-3 Large Bunches of Basil, Sliced
1 Quart Cream
2 C Parmesan, Shredded

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