This robust marinara sauce redefines the classic Italian staple by incorporating deeply roasted garlic and savory anchovy fillets. The baking process transforms the garlic into a sweet, mellow paste that blends seamlessly with the acidity of canned tomatoes and tomato paste. While anchovies might seem unusual, they dissolve completely during cooking, providing a profound umami depth rather than a fishy taste. The addition of fresh basil, oregano, and a hint of lemon zest brightens the rich flavor profile. This sauce is perfect for coating spaghetti, lasagna, or simmering with meatballs. It offers a complex, restaurant-quality taste that is surprisingly simple to achieve at home.
Frank’S Marinara Sauce
Description
This robust marinara sauce redefines the classic Italian staple by incorporating deeply roasted garlic and savory anchovy fillets. The baking process transforms the garlic into a sweet, mellow paste that blends seamlessly with the acidity of canned tomatoes and tomato paste. While anchovies might seem unusual, they dissolve completely during cooking, providing a profound umami depth rather than a fishy taste. The addition of fresh basil, oregano, and a hint of lemon zest brightens the rich flavor profile. This sauce is perfect for coating spaghetti, lasagna, or simmering with meatballs. It offers a complex, restaurant-quality taste that is surprisingly simple to achieve at home.Ingredients
Directions
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Preheat oven to 400F (200C).
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Cut the tops off two heads of garlic to expose the cloves.
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Place garlic heads cut-side up in a shallow baking pan and drizzle with a little olive oil.
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Cover the pan tightly with aluminum foil and bake for 1 hour until the cloves are soft and mellow.
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Remove garlic from the oven and let cool to room temperature.
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Squeeze the softened garlic cloves out of their skins into a bowl.
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Mash the garlic cloves and anchovy fillets together into a smooth paste.
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In a large Dutch oven, heat the 4 tablespoons of olive oil over medium heat.
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Add the garlic-anchovy paste and saut gently for 2-3 minutes until fragrant and smooth.
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Add the finely chopped onion and cook until softened, about 5 minutes.
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Stir in the peeled tomatoes and tomato paste, breaking up the tomatoes with a spoon.
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Bring the mixture to a simmer, then reduce heat to low.
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Cover and simmer for 45 minutes, stirring occasionally.
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Add the sweet basil, oregano, and lemon zest, stirring to combine.
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Add the black pepper and season with salt to taste, keeping in mind the anchovies provide saltiness.
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Cover and simmer for an additional 15 minutes to meld the flavors.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 132.6kcal
- % Daily Value *
- Total Fat 15.0g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the sauce to cool completely before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Anchovy Note: Do not worry if you do not like the taste of anchovies. They dissolve completely during the cooking process and provide a savory depth (umami) without a fishy flavor. If strictly vegan, omit anchovies and add a pinch of sugar or nutritional yeast.
Garlic Baking Tip: You can bake several heads of garlic at once. They store well in the refrigerator for up to a week, making it easy to have ready for other recipes.
Consistency: If the sauce is too thick, add a splash of water or vegetable broth while simmering.
