Graham Reynolds's Go-To- Marinara

From our COOKS! 2011 issue.


Graham Reynolds's Go-To- Marinara


For 1 Batch(es)


  • 1 decent-size onion
  • 1 tablespoons (or more) olive oil
  • 3 cloves of garlic
  • 1 teaspoons (or more) black pepper
  • 1 28-ounce can of cheap tomatoes

Graham Reynolds's Go-To- Marinara Directions

  1. Chop one decent-size onion into half-inch squares. Sauté it in 1 to 2 tablespoons olive oil (the nicer you can afford, the better) until soft. Don’t use a cast-iron pan. You’ll regret it.
  2. Crush 3 cloves of garlic with the blade of a knife and add to the pan. Grind black pepper into your hand—about 1 to 2 teaspoons. Add that.
  3. Open one 28-ounce can of cheap tomatoes. Stick a cooking spoon into the can and break the tomatoes up somewhat. Add them, juice and all, to the pan. Cook on high heat—as high as you can without burning—for 20 to 25 minutes. Keep an eye on it.
  4. After 15 minutes, start turning down the heat. You don’t want the sauce to turn into paste. When it’s thick—not sticking to the pan, but thick—remove the sauce from the heat and put it through a food mill—omitting some of the onions to add back in for a subtle chunkiness.
  5. Put the sauce back into the pan, heat and add salt to taste. Serve over spaghetti or linguine.

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