Looking for an authentic, home-made marinara
i just made some the other night for eggplant parmigiana...and it turned out quite nice. i softened 1/2 chopped onion & 1 smashed garlic clove in some olive oil. Then I added in 2 cans of Italian "pomodori pelati" or peeled whole tomatoes, and half a very finely grated carrot (for sweetness). I smashed up the tomatoes with the wooden spoon and let them gently cook for about 25 minutes. Then I threw in some fresh basil leaves & let them "wilt" for about 5 minutes. That's it.
That's a good one. I seem to have a little different version every time, but the universal thing I do for every marinara is to make sure the garlic browns just enough to impart that nutty / garlicky flavor. You have a window of about 15 seconds from browned to scorched, after which you have to start over.