I have been making marinara for a long time now, but I really started doing it a lot in the last few years. It’s a great way to focus on something and take your mind away from the world. I have never written down my recipe, but I do pretty much the same thing every time. Here we go.
Starting out… white onion, garlic, oregano, rosemary, basil, san marzano tomatoes, portobello mushroom cap, and wine.
Coat the bottom of a 12” pan with a lot of olive oil (probably about 3 tbsp if you want to be exact)
1” cubed mushroom cap into the pan. Cook until the juices are out of the mushrooms.
One chopped white onion and dried chilies (who knows how many, I like it spicy… chilies are optional). Stir occasionally while moving on to the next two steps until the onions are translucent.
Wine to taste.
Dice up enough garlic to kill one (1) large Dracula. This is tedious so I won’t blame you if you use store-bought diced garlic (it also kills Dracula). Add it to the pan when the onions are translucent and stir. Let it cook for about 3 minutes.
Add the can of San Marzano tomatoes and stir. Bring to a boil, then turn the heat down to simmer.
Let it simmer for like twenty minutes. Move on to the next two steps while it simmers.
Wine to taste.
Chop up the basil, rosemary, and oregano.
Add the herbs and stir. Let simmer for 3-4 minutes.
Do not let them simmer for long. The heat will kill the flavor.
Move on to the next step while it simmers.
After simmering, put the marinara in a jar or tupperware (or serve! I’m just prepping for Saturday right now). Then move on to the next step.
Wine to taste.
Congratulations! You’ve just made marinara and got a little drunk!
I hope you like the recipe! Please follow me on instagram @shane.hudak or on facebook @shanehudak