Maraina Sauce
Learn how to make a robust and rustic plant-based red sauce using hand-crushed tomatoes and fresh aromatics in this simple guide!
Servings: 3.5 cups
Equipment
- Mixing Bowl
- Large Skillet
Ingredients
- 28 oz Whole Peeled San Marzano Tomatoes
- 1 cup Water
- ¼ cup Olive Oil
- 8 cloves Garlic Peeled and slivered
- 2 tbsp Tomato Paste
- ¼ tsp Red Pepper Flakes Adjust for taste
- 1 tsp Sea Salt
- 1 sprig Fresh Basil More to taste
Instructions
- Pour the tomatoes into a large bowl and crush with your hands. Pour 1 cup of water into the tomato can and slosh it around to get tomato juices—reserve for later.
- Place a large skillet, please do not use a deep pot or pan, over medium heat. Add the olive oil and heat it. Once the oil is hot, add the garlic, and cook until it begins to sizzle, not brown.
- Add in the tomato paste and let it carmalize for about 30 seconds. Next, add the tomatoes, the reserved tomato water, red pepper flakes, and sea salt. Mix to incorporate everything.
- Place the basil sprig into the skillet and let it wilt. Once wilted, submerge the basil in the sauce. Simmer the sauce until it begins to thicken, and the oil on the surface is a deep orange. This should take about 15 to 20 minutes. Remove the basil sprig and serve!
- Storage Instructions: Store the cooled sauce in an airtight glass jar in the refrigerator for up to 5 days. For longer storage, pour the sauce into freezer-safe bags or containers, leaving a half-inch of space for expansion, and freeze for up to 3 months.
- Reheating Instructions: Reheat the sauce in a small saucepan over medium-low heat, stirring occasionally until bubbling. If reheating from frozen, allow the sauce to thaw in the refrigerator overnight before warming on the stove, or place the frozen block directly into a pot with a splash of water and heat on low with a lid until fully melted and hot.