Here is my grandmother’s basic tomato sauce. This is the one she always seemed to have on hand “just to color” slices of sautéed zucchini, mix into a pot of beans, or spoon over pasta.
During the summer, she and my grandfather would put up gallons of tomatoes, but when her larder ran out, she wasn’t at all averse to using commercially canned tomatoes. However, with those, she claimed that adding a grated carrot sweetened the sauce and took away the metalic, “canned” taste.
We recently got some affirmation of my grandmother’s practice from a surprising source, the former mayor of Providence, Rhode Island. In his book, Politics and Pasta, Vincent “Buddy” Cianci talked about his own marinara sauce, devoloped to raise money for local scholarships.
“I created the Mayor’s Own Marinara Sauce in the early 1990’s as something to sell at a fund-raiser. It was supposed to be a one-time thing. I made it with the owners of the West Valley Inn. We put in a little of this, some of that, added a pinch of whatever; we just kept experimenting. I wanted it to taste just like the sauce my aunts would make on Sunday afternoons so many years earlier. Their sauce would simmer on the stove for hours as they occasionally added their own ingredients until it was slightly better than perfect. But whatever I added, we couldn’t get it exactly right—until the Old Canteen’s Joe Marzilli suggested we had to add carrots to take away the acidity. Once we did that, hmmmmm, it was perfect.”
4 Cloves garlic, peeled, and thinly sliced
2 28 Oz. Cans peeled tomatoes (preferably San Marzano)
1 Small carrot, grated
1/2 tsp. Peperoncino (hot red pepper flakes)
4 Tbs. Fresh basil leaves, torn
2 Tbs. Fresh oregano, finely chopped
1/4 Cup flat-leaf Italian parsley, finely chopped
Salt & freshly ground black pepper
Heat a large pot or Dutch oven over medium heat, then add enough olive oil to cover the bottom. Add the garlic. With a wooden spoon, stir for about one minute, until the garlic begins to give up its aroma.
Remove the pan from the heat and slowly add the tomatoes and their liquid. Return the pan to the heat and begin to break up the tomatoes with either the back of a fork or the wooden spoon. Simmer the tomatoes to evaporate some of their liquid, then add the carrot, the red pepper flakes, basil, and oregano, .
Simmer uncovered for about 20 minutes, or until the sauce has thickened and the clear liquid from the tomatoes has evaporated. Add the parsley and the remaining 2 Tbs. of basil. Cool a spoonful of the sauce and taste for salt and pepper.
Makes approximately 6 Cups (1 1/2 Quarts).