Americanara Sauce (marinara sauce)

Makes 6 cups

Ingredients

2 28oz cans Rega® DOP San Marzano Tomatoes, whole peeled
1 yellow onion, peeled and halved
4 large cloves garlic, peeled and lightly crushed
3 Jimmy Nardello Peppers, diced
1/4 cup Pecorino Romano cheese, grated
6 King Oscar® Anchovies, finely minced
1/4 cup California Olive Ranch® Extra Virgin Olive Oil
2 bay leafs
1 large sprig oregano
2 large sprigs basil
red pepper flake, to taste
Diamond Crystal® Kosher Salt, to taste
C&H® Granulated Sugar, to taste

Directions

Put the sprigs of oregano and basil in a piece of cheese cloth and tie to close.

In a Dutch oven, add the olive oil and heat over medium heat. Add the halved onion face down along with the garlic cloves. Cook until nicely browned, but not burnt. Remove the garlic and onion and set aside.

Add the peppers and anchovies, cook until the peppers are softened. Add the pinch of red pepper flake to your liking and cook for 30 seconds or so. Add back into the Dutch oven the onion halves, Crush or coarsely chop the browned garlic cloves and return them to the Dutch oven. Then add the tomatoes with their juice, crushing them with your hands and the herb bundle and bay leaf.

Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for ~30 minutes. Stir occasionally.

Remove and discard the onion halves, herb bundle and any bay leaf. Using an immersion blender, blend the sauce to a desired consistency. I do not like mine completely smooth. I like just a nice mixture/consistency where you can see that there are pieces of tomato in the sauce. Add the Pecorino Romano cheese and cock for an additional 10 minutes.

Add salt, to taste. If not sweet enough, add a pinch of sugar to taste. Let cool.

Notes

• Freeze any leftover sauce.
• Instead of fresh herbs, substitute ~1 tbsp of dried italian seasoning
• You can substitute Jimmy Nardello peppers with a red bell pepper or your sweet pepper of choice.
• Find a good quality San Marzano or plum tomato for the best flavor and results.
• If using sauce, with meatballs for the same meal, add the meatballs to the Americanara Sauce when adding the romano cheese and simmer for an additional 30 minutes.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.