There are 5 basic “mother” sauces in French cooking. From those basic sauces, there are hundreds of variations, some classics. I’m going to give you recipes for 8 Italian sauces.
- Classic Marinara
- Red Clam
Classic Marinara Sauce
- 28 ounces tomatoes Can of whole San Marzano tomatoes certified D.O.P. if possible
- ¼ cup olive oil extra-virgin
- 7 cloves garlic peeled and slivered
- 1 whole chile whole chopped and crushed or a pinch of crushed red pepper flakes
- 1 teaspoon salt kosher
- 1 sprig basil Fresh or 1/4 teaspoon dried oregano, more to taste
- Pour tomatoes into a large bowl and crush with your hands.
- Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a Large Skillet
- Do not use a deep pot, over medium heat, heat the 1/4 c of olive oil.
- When it is hot, add the garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes from the reserved bowl, then add the tomato water.
- Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
- Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
- If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.
- Discard basil and chile (if using).