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Monday Night Marinara
(recipe, Jen Smith)
I love to eat this quick marinara sauce atop linguini, over cheesy polenta, or even slathered on a hearty fried-egg sandwich. It whips up in less than 30 minutes, and goes great with all kinds of tasty add-ins; I’ve used everything from roasted veggies to canned clams. This recipe is infinitely flexible, so don’t run to the store to buy thyme if you’ve got sage growing on your windowsill.
- 3 Tbsp. extra-virgin olive oil
- ½ onion, chopped into medium dice
- 1 garlic clove, finely chopped
- 1 sprig fresh thyme, finely chopped
- 1 can (14 oz.) diced tomatoes
- Salt to taste
- Pinch of sugar or splash of wine or vermouth (optional)
- Heat the olive oil in a heavy-bottomed saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until translucent, 7 to 8 minutes. Add the tomatoes and thyme, as well as a hearty pinch of salt.
- Simmer until somewhat reduced and thickened, at least 15 minutes, but up to 35. Use an immersion blender to blend it into a thick sauce; leave it somewhat chunky, or go smooth.
- Taste for seasoning, and add salt and sugar or wine if necessary to balance the flavor and acidity.