THIS IS OUR BASIC RED SAUCE and a recipe you will turn to again and again. It’s one of the most versatile marinara sauces around, topping pasta, homemade pizza, or fresh seafood.
Recipe information
Yield
makes 4 cups
Ingredients
Preparation
Step 1
In a heavy 2-quart saucepan, heat the olive oil over medium heat and sauté the garlic and red pepper flakes for 1 to 2 minutes. Be careful not to brown the garlic. Add the wine and simmer for 10 to 12 minutes, or until the wine is reduced by half.
Step 2
Reduce the heat to low, add the tomatoes, and simmer, partially covered, for 20 minutes, stirring occasionally. Add the basil, oregano, and anchovy paste. Stir the sauce and taste for seasoning, adding salt as needed. If the sauce is too acidic, add the sugar. (It will help round out the flavor of the sauce.) Stir and simmer the sauce for 1 to 2 minutes. For a thicker sauce, cook for an additional 10 minutes.
Make Ahead
Step 3
The sauce will keep, covered, in the refrigerator for up to 7 days or in the freezer for up to 6 months.
