Michael Chiarello'S Marinara Sauce - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup onion, minced
1 tablespoon fresh Italian parsley, chopped
1 large garlic clove, minced
4 cups tomato puree, fresh
1 basil, stem large and fresh with leaves removed
1 teaspoon sea salt, preferably gray salt
1 pinch baking soda or 1 pinch sugar, if needed

Preparation

Heat the olive oil in a large non-reactive pot over moderate heat.
Add the onion and saute until translucent, about 8 minutes.
Add the parsley and garlic and cook briefly to release their fragrance.
Add the tomatoes, basil, and salt.
Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes.
Remove the basil stem before serving.