{"id":2231,"date":"2019-03-29T20:46:19","date_gmt":"2019-03-30T00:46:19","guid":{"rendered":"https:\/\/blog.jonesling.us\/?p=2231"},"modified":"2019-03-29T20:46:19","modified_gmt":"2019-03-30T00:46:19","slug":"classic-marinara-sauce","status":"publish","type":"post","link":"https:\/\/blog.jonesling.us\/?p=2231","title":{"rendered":"Classic Marinara Sauce"},"content":{"rendered":"<h1>Ingredients<\/h1>\n<ul class=\"recipe-ingredients\">\n<li><span class=\"quantity\"> 1 <\/span> <span class=\"ingredient-name\"> 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible<\/span><\/li>\n<li><span class=\"quantity\">1\/4 <\/span><span class=\"ingredient-name\">cup extra-virgin olive oil<\/span><\/li>\n<li><span class=\"quantity\"> 7 <\/span> <span class=\"ingredient-name\"> garlic cloves, peeled and slivered<\/span><\/li>\n<li><span class=\"ingredient-name\"> Pinch of crushed red pepper flakes<\/span><\/li>\n<li><span class=\"quantity\"> 1 <\/span> <span class=\"ingredient-name\"> teaspoon kosher salt<\/span><\/li>\n<li><span class=\"quantity\"> 1 <\/span> <span class=\"ingredient-name\"> large fresh basil sprig, or 1\/4 teaspoon dried oregano, more to taste<\/span><\/li>\n<\/ul>\n<h1>Steps<\/h1>\n<ol>\n<li>Pour the tomatoes into a bowl and crush them with your hands\n<ol>\n<li>Afterwards, fill the can about 1\/4 to 3\/4 way with water; slosh around to capture the tomato juices and bits, and set aside for a moment.<\/li>\n<li>Use more water if you want a lot of sauce, or are finishing meatballs, or want it to simmer for a long time.\u00a0 Use less water if you don&#8217;t have much time<\/li>\n<\/ol>\n<\/li>\n<li>Slice the garlic cloves as fine as you can<\/li>\n<li>Put the pan on medium heat and add the olive oil<\/li>\n<li>When the olive oil starts to shimmer, toss in the garlic and let it sizzle<\/li>\n<li>BEFORE the garlic starts to brown, pour in the tomatoes, followed by the water from the can, and sprinkle on the oregano and pepper flakes.\u00a0 If you&#8217;re using fresh basil, lay it on top.<\/li>\n<li>Turn down the heat and let the sauce simmer for 30 minutes to an hour.\u00a0 It will get a nice orange-y color to the top.\u00a0 You can reduce it until there&#8217;s no visible water, but no more than that \u2013 remove it from the heat if you reach that point!<\/li>\n<\/ol>\n<h1>Notes<\/h1>\n<ul>\n<li>This recipe is great because it&#8217;s tasty and doesn&#8217;t take a lot of extra work, but it does take time.\u00a0 Expect prep plus cooking to be an hour.<\/li>\n<li>You really want to use a heavy stainless pan, 12&#8243; or larger.<\/li>\n<li>Our local grocery store carries canned whole San Marzano tomatoes, <a href=\"https:\/\/www.tastecooking.com\/fake-rolex-canned-tomatoes\/\">and they are certified D.O.P.<\/a>, but they already have basil added (so we don&#8217;t actually put additional basil in).<\/li>\n<li>I&#8217;ve tried using canned crushed tomatoes but it messes with the texture and flavor.\u00a0 Crushing them yourself is easy yet so satisfying.<\/li>\n<li>Our best experience was making meatballs at the same time, and finishing them off in the sauce.\u00a0 The sauce picked up some extra flavors that made it sublime.<\/li>\n<\/ul>\n<p>Source: <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1015987-classic-marinara-sauce\">https:\/\/cooking.nytimes.com\/recipes\/1015987-classic-marinara-sauce<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible 1\/4 cup extra-virgin olive oil 7 garlic cloves, peeled and slivered Pinch of crushed red pepper flakes 1 teaspoon kosher salt 1 large fresh basil sprig, or 1\/4 teaspoon dried oregano, more to taste Steps Pour the tomatoes into a bowl and crush &hellip; <a href=\"https:\/\/blog.jonesling.us\/?p=2231\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Classic Marinara Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[37],"tags":[493,492,18,494],"class_list":["post-2231","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-nytimes","tag-pasta-sauce","tag-recipe","tag-tomatoes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4o3FW-zZ","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=\/wp\/v2\/posts\/2231","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2231"}],"version-history":[{"count":1,"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=\/wp\/v2\/posts\/2231\/revisions"}],"predecessor-version":[{"id":2232,"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=\/wp\/v2\/posts\/2231\/revisions\/2232"}],"wp:attachment":[{"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2231"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2231"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.jonesling.us\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2231"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}