July 31, 2009
Our Aunt Penny taught me a version of this marinara 21 years ago, and though some of the ingredients have morphed over the years, I still credit her with the recipe. I have fond memories of time spent together in her New Jersey kitchen stirring a large pot of bubbling marinara. Since those pre-wedding years, it’s been my go-to for pasta, meatballs, eggplant parmesan, and fried zucchini blossoms. You can make it with fresh tomatoes in the summer, but the Mutti products are delicious.
1 14 oz can Mutti Baby Roma tomatoes
2 tablespoon olive oil
2 cloves of garlic, sliced
1 small onion, diced
1 1/2 teaspoons Diamond Crystal kosher salt
pinch of dried red pepper flakes
Sautée the onion in olive oil in a heavy-bottomed saucepan over medium/high heat for 10 to 12 minutes until golden in color, add garlic and continue to cook for another two minutes. Add the passata, canned tomatoes, salt, and red pepper, and bring to a boil. Once it boils, reduce it to a simmer on the stove for up to one hour stirring occasionally. Taste for seasoning.
