California Central Coast Recipes
Basic Marinara Sauce
This is a “must-have” sauce.—You can do so many things with it! –You can use it as a base for Cioppino, or add Italian sausages and serve over spaghetti.
When crab is in season, add crab and have a delicious entrée with pasta. If you just want a really good non-seafood tomato sauce, make it omitting the anchovies. You can dress up a meatloaf and pour this sauce over it for another twist. I swear by this recipe.---It’s one of my most used sauces and is always so-o-o comforting. When Larry, my husband was doing a lot of International traveling, he always requested this for his first dinner home. –And the best thing about this: It’s not high in calories!
Preparation time: 15 minutesCooking time: 1 hour and 30 minutes
1 Tablespoons butter
3 Tablespoons Extra Virgin Olive oil
4 cloves garlic , chopped (or more to taste)
6 to 9 fillets *flat anchovy , chopped (People that don’t like anchovies are not bothered by this amount)
3 Tablespoons (heaping) tomato paste
2 30-ounce cans Tomato Puree
1 can water (empty puree can)
3 to 4 teaspoons dried oregano
1/2 cup Italian parsley , chopped
Several-grinds black pepper
* Omit the anchovy for a vegetarian sauce
1 In a large nonreactive covered (preferably stainless steel) saucepan or stockpot, melt butter with olive oil over medium-low heat. Sir in garlic and cook one to two minutes until fragrant.—Do not brown or overcook.
2 Add chopped anchovies and stir until combined. Add tomato paste and stir to heat through.
3 Stir in puree, water, oregano, Italian parsley and black pepper. Bring to a boil. Reduce heat to low and simmer for about an hour.
4 After one hour, if adding seafood or meat in this dish, add now and continue to simmer until seafood or meat is done and serve.
Wine suggestion: A young red wine is always good with this one.