This classic marinara recipe in the NYT cooking section is adapted from famous TV chef and cookbook author Lidia Bastianich. She is also the proprietor of several Italian restaurants around the country, including Lidia's Restaurant in Kansas City. (Lucky us!)
I confess to having bought many jars of marinara sauce, totally a convenience move on my part. But I was game to try Lidia’s recipe, which requires just a bit more effort than grabbing a jar from the pantry. What I found was this: unlike jarred sauce, Lidia’s homemade sauce is fresh-tasting and vibrant. Bonus: it yields a true southern Italian flavor (Southern Italians use no onions or butter in their marinara). In short, it's better. And you made it yourself. Note: there's 1/4 cup of olive oil in Lidia's recipe (Italians love their olive oil), which I cut back to 2 Tbsp. to lighten it up.
Lidia suggests using a skillet instead of a saucepan to make this sauce. Water evaporates quickly on a shallow surface, allowing the tomatoes to be just cooked through as the sauce becomes thick. She also strongly suggests using canned whole San Marzano tomatoes certified D.O.P., which stands for "Denominazione di Origine Protetta" (a product of Italy). You may not be able to find D.O.P. certified tomatoes, but you can come close with San Marzano-style tomatoes.
1 (28-oz.) can whole San Marzano tomatoes, certified D.O.P if possible
2 Tbsp. olive oil
7 garlic cloves, slivered
Pinch red pepper flakes
1 tsp. salt
Fresh basil sprig, or 1/4 tsp. 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.
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 the red pepper flakes, oregano (if using) and salt. Stir.
Place basil sprig 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.)
Serves 4
WW Points per serving: 3