Classic Marinara Sauce

This classic Italian sauce is a staple for many dishes and can easily be enjoyed on it’s own over pasta.  It can also be used as a dipping sauce for bread, calamari, or mozzarella cheese sticks. 

Ingredients

1. 1/4 cup olive oil, or however much you need to coat the bottom of the pan you’re using 
2. 2 large shallots or 1 onion, finely minced.
3. 5-6 cloves garlic, thinly sliced longwise
4. Basil sprig 
5. Thyme sprig 
6. Bay leaf 
7. Oregano sprig 
8. Pinch Chile flakes 
9. Orange peel
10. 1 6oz can tomato paste
11. Umami Bomb – at least three of the following, smushed together in a small bowl:
    • 1 tablespoon miso paste
    • 1 tablespoon Worcestershire or Soy Sauce
    • 1 tablespoon anchovy paste
    • 1 teaspoon MSG
    • 1 head of roasted garlic, squeezed
12. Whole plum tomatoes (28oz can) 

Instructions

1. Put all ingredients except tomatoes, tomato paste, and Umami Bomb (so, that’s ingredients 1-9) into a cold pot or sauté pan 
2. Turn heat on to medium-low. You want to bring all the ingredients up to temp SLOWLY to infuse the oil, but you don’t want stuff to brown too much 
3. Once oil is infused and things are sizzling gently (15 or so minutes), add your tomato paste and umami bomb, and sauté until well incorporated.
4. Crush whole tomatoes by hand, and add to the pot 
5. Fill empty can half way with water and slosh around to capture juices and add to the pot 
6. Stir, and allow to simmer on low, stirring occasionally and adding a little water here and there as needed – this is a “Sunday Sauce” so let simmer as long as you like, but at least for 20 minutes or so in order to let flavors develop.