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
-
Preheat oven to 400F (200C).
-
Cut the tops off two heads of garlic to expose the cloves.
-
Place garlic heads cut-side up in a shallow baking pan and drizzle with a little olive oil.
-
Cover the pan tightly with aluminum foil and bake for 1 hour until the cloves are soft and mellow.
-
Remove garlic from the oven and let cool to room temperature.
-
Squeeze the softened garlic cloves out of their skins into a bowl.
-
Mash the garlic cloves and anchovy fillets together into a smooth paste.
-
In a large Dutch oven, heat the 4 tablespoons of olive oil over medium heat.
-
Add the garlic-anchovy paste and saut gently for 2-3 minutes until fragrant and smooth.
-
Add the finely chopped onion and cook until softened, about 5 minutes.
-
Stir in the peeled tomatoes and tomato paste, breaking up the tomatoes with a spoon.
-
Bring the mixture to a simmer, then reduce heat to low.
-
Cover and simmer for 45 minutes, stirring occasionally.
-
Add the sweet basil, oregano, and lemon zest, stirring to combine.
-
Add the black pepper and season with salt to taste, keeping in mind the anchovies provide saltiness.
-
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.
