Agave Midnight Marinara | This is a down & dirty, quick tomato sauce. Don’t be an old grandma and stare at a simmering pot all day. You can infuse a ton of flavor in a fraction of the time and it will be just as good! But to do that, you need the right ingredients. So who did we call upon? First, we gave San Marzano tomatoes a ring, then we recruited fresh basil, and agave invited herself. Together they have become the three amigos of tomato saucery. Put them to work in your kitchen pronto!
- Canola Oil - 2 tablespoons
- San Marzano Tomatoes - 28 ounces (1 can)
- Organic Small Tomatoes - 6 (golf-ball size), grilled
- Tomato Paste - 1½ tablespoons
- Agave - 1 tablespoon
- Balsamic Vinegar - 2 tablespoons
- Garlic - 2 cloves, smashed
- Basil - 8 leaves (on the stem if you can get it)
- Ancho Chili Powder - ¼ teaspoon
- Sugar - ¾ teaspoon
- Salt - ⅔ teaspoon
- Preheat your outside grill on high (or use a grill pan inside).
- Smash your garlic cloves.
- In your mixing bowl, toss the small tomatoes with a tablespoon of oil and pinch of salt.
- Head over to your grill and cook the tomatoes for about 15 minutes until the tomatoes burst and the skins blisters.
- Go back inside. Your stove misses you.
- Heat up the last tablespoon of oil in your cast-iron over medium-high heat, until it shimmers and is about to smoke.
- Then toss in the garlic cloves and toast them for 1 minute.
- Now pour in the balsamic and reduce for 1 more minute.
- Then go ahead and add all the kids to the pool - the tomato paste, grilled tomatoes, agave, basil, ancho, sugar and the last of the salt.
- Open your can of san marzanos and crush them with your hands into the pan (don't dump in any of the canning liquid!).
- Simmer the sauce for 12 to 14 minutes, stirring occasionally, until it thickens.
- Pick out the garlic cloves and basil stems. Trash them.
- Season to taste with salt and sugar, and you've done it!
* Anytime we make tomato based sauces, we use san marzanos. So should you.
* Remember, agave is sweeter than honey, so if you only have honey, add a bit extra.
* Did you know the agave plant is also used to make tequila!?
* We call this "Midnight" marinara because it's a phenomenal late night accompaniment with pasta.