Caitlin is a long-time food lover and professional taste tester. Between her work in food science, developing products across multiple categories, and her passion for recipe development, she’s pulled towards creating culinary experiences. She is a personal chef in her spare time and loves to share the dishes she’s created so that everyone can enjoy a chef-curated meal at home, as if it was served by The Flavorista herself.

Tools Used

INGREDIENTS

  • 1/4 c sicilian olive oil

  • 28 oz can of D.O.P. san marzano whole peeled tomatoes

  • 5 large cloves of garlic, minced

  • 3 basil leaves

  • pinch dried marjoram

  • kosher salt to taste

  • dash crushed red or Calabrian chilies (optional)

  • Parmesan rind (optional)

INSTRUCTIONS

  1. Pour canned tomatoes into a bowl and crush by hand, save the residual in can

  2. Heat olive oil in a large skillet

  3. Add garlic to the pan, sauté for two minutes stirring frequently so it doesn't burn

  4. Pour in your tomatoes plus about a quarter of the can filled with water (enough to rinse down the sides)

  5. Add in basil leaves and stir to incorporate

  6. You may also add a tsp of marjoram, oregano, or dry basil if you don't have fresh -whatever you like

  7. Optional: add Parmesan rind

  8. Simmer for at least 30 minutes, or all day, you’ll know it’s ready to serve when the oil and tomato is emulsified

  9. Season with a few dashes of crushed red pepper and about 1 tsp of kosher salt to taste, when finished simmering

Every Italian needs to have a classic marinara recipe in their arsenal. I love this recipe because I grew up eating red-sauced dishes multiple times a week. Whether my mom was making spaghetti and meatballs, lasagna, seafood fra diavolo, or mussels marinara, we always had red SAUCE in our diets (not gravy). There is a bookcase full of canned tomatoes in my parents’ basement, still stocked at all times. I like to make this on Sundays to use in various ways throughout the week-even if that means just dipping fresh bread into it. If you want to do this, then I suggest doubling the recipe. If you simmer this for a long time (a couple hours or more) I’d also suggest to cover it to ensure you don’t loose too much moisture. If this occurs, just add a little water back into the pot & you’ll be fine :)