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Title: Classic Marinara Sauce
Categories: Vegetables, Chilies, Herbs
Yield: 4 servings

28 oz Can whole San Marzano
- tomatoes
1/4 c Extra-virgin olive oil
7 cl Garlic; peeled, slivered
1 sm Dried whole chile
+=OR=+
pn Crushed red pepper flakes
1 ts Kosher salt
1 lg Fresh basil sprig
+=OR=+
1/4 ts Dried oregano; more to
- taste

Pour tomatoes into a large bowl and crush with your
hands. Pour 1 cup water into can and slosh it around to
get tomato juices. Reserve.

In a large skillet (do not use a deep pot) over medium
heat, heat the oil. When it is hot, add garlic.

As soon as garlic is sizzling (do not let it brown), add
the tomatoes, then the reserved tomato water. Add whole
chile or red pepper flakes, oregano (if using) and salt.
Stir.

Place basil sprig, including stem, on the surface (like
a flower). Let it wilt, then submerge in sauce. Simmer
sauce until thickened and oil on surface is a deep
orange, about 15 minutes. (If using oregano, taste sauce
after 10 minutes of simmering, adding more salt and
oregano as needed.) Discard basil and chile (if using).

By Julia Moskin

Yield: 3 1/2 cups, enough for 1 pound of pasta

RECIPE FROM: https://cooking.nytimes.com

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