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Marinara sauce

Marinara sauce

Julia Moskin

Francesco Tonelli for The New York Times

Homemade marinara is nearly as fast and preferences immeasurably greater than even the best grocery store sauce — and it truly is manufactured with standard pantry substances. All the tips to a vibrant purple, energetic-tasting sauce, produced just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet as an alternative of the normal saucepan: the h2o evaporates quickly, so the tomatoes are just cooked by way of as the sauce becomes thick. (Our colleagues in excess of at Wirecutter have invested a whole lot of time testing skillets to find the best on the industry. If you’re looking to acquire one particular, check out their skillet guide.)

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