Marinara (ala Rick Ruf)

Per special request, I have attempted to document Rick’s delicious red sauce. This is one of those tricky recipes that takes practice and personal preference to perfect. Serving suggestions include (but are not limited to): spaghetti and meatballs, homemade pizza, super-fancy Triscuit pizzas, baked pasta dishes, meatball subs, or any other time you’d like to use a red sauce.

 

Ingredients:

·         1/2 head garlic, finely minced

·         1/2 large Vidalia onion, finely chopped

·         olive oil

·         2 (15 oz.) cans tomato sauce

·         2 (6 oz.) cans tomato paste

·         1 (15 oz.) can diced tomatoes (optional, for chunky sauce)

·         1 TBSP dried basil

·         1 TBSP dried oregano

·         2 tsp. sugar (brown or white); this will minimize the acidity of the canned mater sauces and add a nice hint of sweetness

·         salt

·         fresh ground black pepper (a LOT!...or to taste)

Directions:

1.    Lightly sauté garlic and onion with olive oil over medium heat, until caramelized and lightly browned.

2.    Stir in tomato sauce, paste, and diced maters, if using.

3.    Add spices and sugar, to taste.  Please keep in mind that our recommendations are merely estimates and probably on the light side, as you can always add more, but can’t take out spices once they’re in there.  Season to your liking while tasting frequently throughout the process. Adjust as needed until it “looks right” and “tastes right;” thanks Grandma Ginny!

4.    Bring sauce to a boil.  Reduce heat to low and simmer for at least 15 minutes, preferably longer, to allow flavors to blend.

 

Tips: (nothing too mind-blowing or scientific, but helpful nonetheless)

·         If sauce is too thick, add more tomato sauce to thin.

·         If sauce is too thin, add more tomato paste to thicken.

·         Taste often!

 

Alternatives:

·         crushed red pepper (for a spicier twist)

·         sliced mushrooms (for earthiness and an extra boost of veggies)

·         a few tablespoons of red wine (for some depth and richness)