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Inspired by a memorable trip to Buenos Aires, where Italian cuisine is deeply intertwined with the local culture, this Gaucho Marinara Sauce infuses a traditional Italian marinara recipe with a subtle smokiness, reminiscent of the Argentine parrilla's (grill) distinctive flavor. The secret to this smoky twist lies in my handcrafted spice blend, The Gaucho, a carefully curated blend of oregano, basil, parsley, thyme, savory, smoked paprika, garlic, guajillo chile, black pepper, and kosher salt that adds a flavor that will transport you straight to the heart of Argentina.
Use this Gaucho Marinara Sauce as-is for your next easy pasta dish, add sausage or ground beef for a heartier meat sauce, spread it on your next homemade pizza, or even just dip some warm crusty bread in it. The possibilities are endless!
Let's get cooking, shall we?
Gaucho Marinara Sauce
Makes about 4 cups of sauce (more than enough for 1 pound of pasta)
Ingredients:
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons extra virgin olive oil
1 medium yellow onion, minced
4 garlic cloves, minced
2 teaspoons The Gaucho
1/3 cup dry red wine, such as Malbec
Kosher salt and granulated sugar, as needed
Directions:
Drain tomatoes through a colander set over a large bowl.
Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until softened. Add garlic and The Gaucho and cook, stirring constantly, until garlic is fragrant, about 30 seconds.
Use your hands to squish the tomatoes as you add them to the skillet. Increase heat to medium-high and cook, stirring frequently, until the liquid has evaporated and the tomatoes begin to stick to the bottom of the pan, around 10 minutes. Add the wine and cook, stirring often and using your spoon to scrape up the browned bits of tomato, until the wine is syrupy and thick. Add the reserved tomato juice and bring to a boil. Reduce heat to a strong simmer and cook, stirring occasionally and smashing the tomatoes with the back of your spoon, until sauce thickens, about 15 minutes. Season to taste with salt and a pinch of sugar, if needed.
If you prefer a smooth marinara sauce, transfer sauce to a blender or food processor and pulse until you reach your desired consistency.
Make Ahead: Store sauce in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months.
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