Best Italian Marinara Sauce Recipe
Marinara sauce is a staple in Italian cuisine, beloved for its simple yet rich flavor. This Best Italian Marinara Sauce Recipe is easy to make at home, and it fills your kitchen with the wonderful aroma of fresh ingredients. Whether you’re tossing it with pasta, using it as a dip, or spreading it on pizza, this marinara sauce will elevate your dishes to new heights.
Why Make This Recipe
Making your own marinara sauce allows you to control the ingredients. You can avoid preservatives and tailor the flavors to your taste. Using high-quality San Marzano tomatoes brings a sweetness that paired with garlic and fresh basil creates a delightful taste. Plus, it’s a quick recipe that can be easily adapted for any meal, making it a must-try for any home cook.
How to Make Best Italian Marinara Sauce
Ingredients
- 2 x 28 oz cans San Marzano Tomatoes
- 1/2 yellow onion (diced)
- 8 cloves garlic (minced)
- 1 leaf bay
- 4 sprigs basil
- 1/3 cup fresh basil leaves (sliced or torn)
- 4 tbsp extra virgin olive oil (or light olive oil)
- 1 pinch sea salt (or to your taste)
Directions
Heat a heavy-bottomed large pot on medium-low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until translucent, taking care not to burn it.
Stir in the minced garlic and let it infuse the oil for about 30 seconds.
Use your hands to crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
Add the bay leaf and the 4 sprigs of basil, then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking (about an hour or so). Stir a few times to make sure the sugars from the tomatoes don’t stick to the bottom.
After the sauce has reduced, season to taste with sea salt. Discard the bay leaf and basil sprigs.
Finish with a drizzle of fine cold-pressed extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta or transfer to jars and refrigerate for up to one week.
How to Serve Best Italian Marinara Sauce
This marinara sauce can be served with your choice of pasta, gnocchi, or even as a dipping sauce for breadsticks. It’s also great as a base for pizza. Simply top your pizza dough with the sauce, cheese, and your favorite toppings for a delicious meal.
How to Store Best Italian Marinara Sauce
You can store leftover marinara sauce in a sealed container in the refrigerator for up to one week. For longer storage, consider freezing the sauce in airtight containers. It will keep well in the freezer for about three months.
Tips to Make Best Italian Marinara Sauce
- Use high-quality San Marzano tomatoes for the best flavor.
- Don’t rush the cooking time; low and slow is key to deepen the flavors.
- Adjust the seasoning to your taste—more garlic or salt can enhance the sauce to your liking.
- Feel free to add red pepper flakes for a little heat.
Variation
If you want to add a twist to your marinara, consider adding a splash of red wine while the sauce simmers. You can also include other vegetables like bell peppers or mushrooms for added texture.
FAQs
Q: Can I use fresh tomatoes instead of canned tomatoes?
A: Yes, you can use fresh tomatoes, but they will need to be peeled and cooked down longer to achieve the same consistency.
Q: Is it necessary to use fresh basil?
A: While fresh basil adds a lot of flavor, you can use dried basil if that’s all you have. Just remember to use less, as dried herbs are more concentrated.
Q: Can I make this sauce in advance?
A: Absolutely! Marinara sauce can be made a day or two in advance. In fact, the flavors often get better as they sit. Just store it in the fridge or freeze it for later use.
