/ck/ - Food & Cooking

[Anonymous No.11166178]

All the recipes I find on google are shit. Please tell me how to make a good, basic marinara sauce.

[Anonymous No.11166182]

>>11166178
eggs

[Anonymous No.11166186]

>>11166178
>Roma tomatoes
>slice longways
>season to taste
>bake in oven until the skin starts to wilt
>blend into sauce

[Anonymous No.11166187]

>>11166178
flour

[Anonymous No.11166198]

>>11166178
sugar

[Anonymous No.11166242]

>>11166178
-28 oz can of tomatoes (or fresh equivalent)
-1 medium onion chopped
-4 cloves garlic chopped
-basil
-olive oil

Chop and cook onion over medium low heat in olive oil. I like lots of oil in the sauce so I use maybe 1/3 cup of oil, but you can use less if you want to. Cook until the onion just starts to turn brown. Add garlic and cook for 30 seconds. Add tomatoes (and basil if using dry basil) and simmer for 10-20 minutes. If fresh basil, add it when it's done simmering.

That's for a basic recipe. If you want to start making it more flavorful, try adding things like fish sauce, anchovies, Parmesan or Romano cheese, balsamic vinegar, wine, etc. Don't add all of them at the same time, try each one and figure out what you like the most. The right amount of fish sauce or anchovy will make it incredibly savory, and balsamic will make it sweeter. I usually just add Parmesan or Romano because it's what I have and I like to eat pasta with ricotta cheese and it goes well together.

[Anonymous No.11166331]

>>11166178
The key to good Marinara sauce is fresh local sea water. The word marinara comes from the root word 'marine'.

[Anonymous No.11166342]

https://www.youtube.com/watch?v=23vfRqWOQEc

[Anonymous No.11166459]

>>11166242
Pretty solid but here is a better take on a go-to sauce everyone will enjoy

[Anonymous No.11166463]

>>11166178
The key is to cover approximately half of the surface with garlic powder, half onion powder, and a quarter pepper. That way, you know you haven’t added too much.

[Anonymous No.11166467]

>>11166459
1-1/2 cups of oil

[Anonymous No.11166470]

>>11166178
>good
>basic
>marinara
pick two
also quit calling tomato sauce "marinara"

[Anonymous No.11166480]

>>11166459
sounds like some boomer with a blog made this

[Anonymous No.11166507]

>>11166470
Fine, just give me something good that's tomato based. I'm sick of trying to wade through awful recipes on google.

[Anonymous No.11166514]

>>11166480
>being this new

[Anonymous No.11166542]

>>11166507
take you a can of the meme tomatoes in the pic and crush them up with some salt, simmer for a while if you want

[Anonymous No.11166551]

>>11166514

[Anonymous No.11166553]

>>11166542
Thats your whole recipe? gtfo

[Anonymous No.11166566]

>>11166553
OP wanted a basic tomato sauce, right?

[Anonymous No.11166579]

>>11166178
>put a bunch of olive oil in a pot with a bunch of garlic and cook for awhile, not hot enough to burn the garlic
>add some diced onion and cook some more
>add some red box win with an italian name
>pour in your canned tomatoes - if whole, break them up a little with your hams
>throw in a couple stalks of basil
>cook for awhile until it starts to taste like marinara
>season with salt and pepper to taste
>remove spent basil
>hit it with an immersion blender to smooth out the garlic and onion
>alternatively add a little grated carrot or sugar if the tomatoes aren't sweet enough

Wala.

[Anonymous No.11166592]

>>11166178
kimchi

[Anonymous No.11166597]

>>11166178
throw in a few anchovies and garden snails, traditional Italian way to make it

[Anonymous No.11166615]

"Simple" will take fucking forever. Kind of worth it, I guess

>As you can see our ingredients list if quite simple. You will need the following:

4x 28oz cans of whole peeled tomatoes (more on that in a sec)
1 Carrot
1 Medium Yellow Onion
8 Cloves of Garlic
4 Tablespoons Unsalted Butter
1/4 Cup Extra Virgin Olive Oil (Plus a bit for later)
3 Large Sprigs of Fresh Basil
Fresh Italian (Flat Leaf) Parsley
Dried Oregano
Red Pepper Flakes (Optional)

And yes, trust me on this one: Fish Sauce

>>/ck/thread/6987739

[Anonymous No.11166628]

>>11166615
whats a good substitute for the tomatoes?

[Anonymous No.11166647]

>>11166628

go away

[Anonymous No.11166664]

Just follow this recipe, it's from Italy.

https://youtu.be/lI2lWuoMV3I

[Anonymous No.11166665]

>>11166178
Olive oil
Pancetta or blanched bacon, cubed
3 cloves crushed and minced garlic
San Marzano tomatoes whole peeled 106 oz can (Costco)
1/2 can tomato paste
dried italian seasoning
salt + pepper

Sautee meat in olive oil until almost done but not crispy. Add garlic and sautee until just golden but not brown. Crush or puree tomatoes (depending on if you like chunky or smooth sauce), add to pot along with tomato paste, salt, pepper, and seasonings. Bring to a boil, then reduce to a simmer. Simmer on low for 6+ hours, stirring every now and then. If it's too thick, add some water or stock. Too watery, crank up the heat to medium and reduce to your liking. Taste for seasoning.

I usually make meatballs and sausages as well, I throw those into the pot about 2-3 hours before serving. Be careful with your seasonings if you do add stuff like that, it can get too salty if you're not careful.

[Anonymous No.11166757]

>>11166665
>106oz can
Fuck off m8

[Anonymous No.11166864]

>>11166628
apricots

[Anonymous No.11166934]

>>11166459
approximately
PLOP!

[Anonymous No.11167008]

dice an onion, simmer that in olive oil, add garlic then drop in two cans of crushed tomatoes, one can of tomato sauce, add spices to your preference. i go with thyme, oregano, and fennel seeds, simmer it down, add some butter near the end. cheap simple sauce

[Anonymous No.11167039]

>>11167008
and obviously add salt and pepper to your taste

[Anonymous No.11167083]

>>11166628
Water baloons

[Anonymous No.11167108]

>>11166514
/ck/ is reddit land now.

[Anonymous No.11167119]

>>11166628
potatoes

[Anonymous No.11167148]

>>11166178
oven roast chosen quantities of tomato, onion, and garlic in olive oil
blend with basil
season with salt and pepper flakes either before roasting if you are a confident fuck or after roasting

tldr: its pretty similar to >>11166342 but without being a faggot

[Anonymous No.11167160]

I've seen this exact thread before right down to the last posts and I gotta be honest it's freaking me out
now >>11166757 will tell me I'm making it up and imagining things

[Anonymous No.11167201]

>>11166507
You don't need to wade through Google.

Based Serious Eats has you covered for almost anything.

This one if you've got all fucking day to cook:
https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html

This one if you don't:
https://www.seriouseats.com/recipes/2014/09/easy-italian-amercian-red-sauce-recipe.html
>>11166542
You should definitely use these tomatoes instead of the super expensive ones that Serious Eats suggests, though.

[Anonymous No.11167429]

>>11166178
Stop using stupid Italian-American meme garlic sauces.
If you want a basic, Italian pasta dish with tomatoes go for Pasta al pomodoro.
Adding guanciale or pancetta (not smoked bacon) and pecorino as the cheese you get Pasta all'amatriciana.
Another good tomato sauce that requires more time and ingredient is ragù (called Bolognese sauce in 'Murica)

[Anonymous No.11167445]

>>11167201
I'm pretty sure those are the super expensive tomatoes kenji recommends... they're 5.99 a can at my local safeway

[Anonymous No.11168097]

>>11166242
This is it. It's really basic shit, don't over complicate it. Although, I do add red pepper flake and oregano to mine.

[Anonymous No.11168369]

>>11166459
I thought the 1/3 cup of oil I used was a lot, that recipe uses more than double. I don't think that'd be good unless you just wanted a tomato flavored oil sauce.

[Anonymous No.11168397]

honestly the Marcella Hazan sauce is a super easy base for practically anything. you can just throw in some onions and spice before you start as well, easy to customize. and it's fantastic (thanks butter).
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce

[Anonymous No.11168418]

>>11166542
Those tomatoes are so good, I mash up the can and drink it.
those people saying your sauce recipe sucks just don't like tomatoes, the acidity is great

[Anonymous No.11168491]

>>11167445
get the cheaper ones then?

[Anonymous No.11168523]

>>11166178
>1 large can crushed tomatoes
>1 small can stewed tomatoes
>1 large red onion
>1/2 head of garlic
>basil
>olive oil
>majoram
>chili powder

>dice onion
>smash garlic cloves with flat of knife
>put onion in pot with olive oil
>add pinch of chili, then garlic and basil
>cook until onion becomes translucent
>take out garlic
>add tomato, simmer until thick
>ass majioram and salt to taste

[Anonymous No.11168547]

>>11166178
You get a can of San Mariano tomatoes, then grind them up. Put the usual salt and pepper, 1 tbs sugar, few pinches of garlic salt, a few drops of red wine or red wine vinegar to get it darker. The most important part now is the thyme. Gradually add dried thyme to the sauce until you get the pizzeria taste you are looking for. Taste frequently during this step so you don't over do it on the thyme.

[Anonymous No.11168552]

>>11168547
Marzano

[Anonymous No.11168553]

>>11168547
Phone posted. Smh desu senpai. I meant San Marzano tomatoes. They're in the aisle with the rest of canned tomatoes you just have to look hard at every specific label until you find it.

[Anonymous No.11168554]

>>11168547
>Gradually add dried thyme to the sauce until you get the pizzeria taste you are looking for. Taste frequently during this step so you don't over do it on the thyme.
Pizzerias use oregano

[Anonymous No.11168564]

>>11168554
But anon, mine is the secret recipe.