I’ve tried lots of marinara recipes and while this isn’t exactly what I’m looking for it’s pretty good.
Making the ricotta was SO easy. I think I may drop the lemon juice down to 1 tablespoon because I could taste the lemon in the final product.
2 large cans San Marzano tomatoes
1 head of garlic, cloves separated and peeled
2 t salt
1/2 t red pepper flakes (or to taste)
additional salt as needed
dried herbs (I used an Italian herb blend) to taste
Preheat oven to 400°
Put all items into a large ovenproof pot and drizzle with olive oil
Cover and cook in oven for one hour
Remove from oven and puree with an immersion blender. (You could also put through a food mill, blender or food processor.)
After tasting add sugar and salt and dried herbs to taste.
1 quart whole milk
1/2 cup heavy cream
1/2 t salt
1 1/2 T lemon juice (see above, I will just use 1 T next time)
1-2 T fresh herbs, minced
Combine milk, cream and salt in a 2qt saucepan over medium heat
Put a fine mesh strainer over a large bowl
Stir occasionally to prevent scorching
Once mixture reaches a steady simmer pour in lemon juice
Stir to combine and let simmer for 1 minute. Stir once more and let simmer for another minute.
Remove from heat and pour into strainer
Stir gently to remove liquid
Let sit for 30 minutes to one hour to remove all liquid from the cheese
Put into a medium bowl and add fresh herbs and more salt if needed
Serve marinara over pasta and top with ricotta