Carmine's Marinara Sauce

Carmine's Copycat Marinara Sauce: A Simple, Yet Delicious Recipe

As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and, most importantly, delicious. That's why I'm always on the lookout for recipes that don't sacrifice flavor for convenience. This Carmine's marinara sauce recipe is a perfect example. It's a game-changer, a true lifesaver in my weeknight cooking routine.

I first discovered Carmine's, that legendary Italian restaurant in New York City, on a girls' weekend getaway a few years ago. The atmosphere was buzzing, the food was incredible, but it was the marinara sauce that truly stole the show. It was rich, flavorful, and utterly addictive. I knew I had to find a way to recreate that magic in my own kitchen, without spending hours slaving over a hot stove.

What sets this recipe apart is its stunning simplicity. Six ingredients, that's all it takes! No fancy techniques or obscure ingredients are needed. Just simple, high-quality ingredients expertly combined to create a taste sensation that rivals – dare I say it? – that of the restaurant itself. This simplicity was a revelation to me, someone who often feels intimidated by elaborate recipes.

The key, I believe, is using really good quality canned San Marzano tomatoes. Their sweetness and acidity are fundamental to the sauce's incredible flavor profile. I've experimented with other types of tomatoes, and the difference is night and day. Don't skimp on this ingredient; it's the foundation upon which the entire recipe rests.

The garlic, basil, and parsley add layers of aromatic complexity, perfectly complementing the tomatoes' inherent sweetness. A generous amount of fresh garlic is key to that authentic Italian flavor. Don't be shy with it! The fresh herbs add that vibrant burst of freshness that elevates the entire dish.

Beyond the ease of preparation, what I appreciate most about this recipe is its versatility. This sauce is incredibly adaptable. Use it as a pizza sauce for an amazing homemade pizza, serve it with pasta for a classic weeknight meal, or even use it as a dipping sauce for crusty bread. The possibilities are endless.

This recipe is not just a meal; it's an experience. It's a taste of that fabulous New York City restaurant right in my own home, a comfort I can create for my family any time. The convenience is a bonus, allowing me more time to spend with my loved ones and less time stressing over meal preparation.

I often make a large batch and freeze it in individual portions, making it a staple in my freezer for quick and easy weeknight meals. It's amazing how such a simple recipe can bring so much joy and satisfaction to my kitchen.

So, if you're looking for a simple yet incredibly delicious marinara sauce that's perfect for busy weeknights, I urge you to give this recipe a try. You won't be disappointed.

Ingredients:

• 1 teaspoon salt
• Freshly ground black pepper
• 1/4 cup olive oil
• 2 teaspoons chopped flat leaf parsley
• 3 cans Italian plum tomatoes (I recommend San Marzano 26- to 28-ounce cans)
• 1/4 cup coarsely chopped garlic (from about 12 cloves)
• 12 leaves fresh basil, sliced

This simple recipe has become a mainstay in my kitchen, a testament to the fact that sometimes, the simplest dishes can be the most rewarding.

Step-by-step

• Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
• In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it, stirring, for about 5 minutes or until golden brown. If the garlic cooks too quickly, reduce the heat.
• Add the basil, parsley, salt, and pepper to taste. Cook the mixture for 30 seconds. Add the tomatoes, increase the heat to high, and cook them for about 5 minutes, using a wooden spoon or long-handled fork to break them up, or until the tomatoes boil. Reduce the heat and simmer the sauce for 10 minutes or until the tomatoes break down.
• Add the reserved tomato liquid. Increase the heat to high and bring the sauce to a boil. Boil it for about 12 minutes or until it starts to thicken. Stir it occasionally and scrape the bottom of the pan to prevent the sauce from burning.
• Transfer the sauce to a bowl and set it aside for about 1 hour or until it cools to room temperature. Transfer it to a tightly covered storage container and refrigerate for up to 1 week or freeze for up to 1 month. (I freeze one cup portions flat in baggies so I can easily thaw as needed.)