Mega Marinara Sauce
by Missy Chase Lapine
I used to think making a good homemade marinara was a secret known only to little old Italian grandmas who started with tomatoes from their garden and spent the whole day peeling and simmering them into a hearty sauce. Thanks to incredible canned Italian plum tomatoes, especially the San Marzanos variety, you can accomplish a similar taste in just under a half hour. This versatile sauce makes the world’s best hiding place for your sneaky purees, and it can be used in any recipe that calls for marinara or tomato sauce.
Heat the oil in a deep saucepan over medium heat. Add the onions and garlic and cook, stirring occasionally, until the onions are slightly translucent but not brown. Mix in the tomatoes, tomato paste, basil, oregano, red pepper flakes, Orange Puree, and White Puree, and bring to a boil. Lower the heat and simmer 15 to 20 minutes, until the sauce thickens. Transfer the sauce to a blender in batches, filling it no more than halfway at a time. Puree, pulsing a few times before turning the blender on high, or insert a handheld blender directly into the pot. Stir in the salt and several grinds of pepper. Use immediately, or cover and store in the refrigerator for up to 1 week, or freeze for up to 6 months.
