Marinara sauce is a classic Italian sauce that is loved by many. It is simple to make and packed with rich flavors. You can use it in various dishes, from pasta to pizza, or enjoy it as a dipping sauce. This easy recipe will help you create a delicious marinara sauce that enhances any meal.
Why Make This Recipe
Making your own marinara sauce at home can be rewarding and cost-effective. Store-bought versions often contain preservatives and additives. By making it yourself, you can control the ingredients and adjust flavors to your liking. Plus, the smell of simmering tomatoes, garlic, and herbs is sure to make your home feel cozy and inviting.
How to Make Marinara Sauce
Ingredients
- 2 tablespoons olive oil (or butter)
- 1/3 cup finely-diced white onion
- 4 cloves garlic, pressed or finely-minced
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) can San Marzano whole tomatoes (with juices)
- 1 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 3 large sprigs of fresh basil
Directions
- Heat olive oil in a large saucepan over medium-high heat.
- Add diced onion and sauté for 5 minutes, stirring occasionally, until soft.
- Add garlic and crushed red pepper flakes. Sauté for 1-2 minutes while stirring frequently.
- Pour in the whole tomatoes, dried oregano, salt, and black pepper. Stir to combine.
- Use a wooden spoon or potato masher to gently break up the tomatoes as the sauce heats.
- Stir in the fresh basil sprigs.
- Continue cooking the sauce until it reaches a simmer. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, stirring occasionally.
- Remove and discard the fresh basil sprigs. Taste the sauce and season with more salt and pepper if needed.
- For a smoother sauce, use an immersion blender to purée it to your desired consistency.
- Serve warm and enjoy!
How to Serve Marinara Sauce
Marinara sauce is incredibly versatile! You can toss it with your favorite pasta for a quick and easy dinner. It also makes an excellent base for pizza or can be served with breadsticks for dipping. Get creative and enjoy it in many ways!
How to Store Marinara Sauce
If you have leftovers, let the sauce cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 5 days. For longer storage, consider freezing the sauce. Place it in a freezer-safe container or bag, and it will last for about 3 months.
Tips to Make Marinara Sauce
- Use high-quality San Marzano tomatoes for the best flavor.
- Adjust the level of crushed red pepper based on your spice preference.
- Fresh basil adds a wonderful aroma; however, you can also try dried basil if you don’t have fresh on hand.
Variation
You can easily customize your marinara sauce by adding other ingredients. Try including sautéed mushrooms, bell peppers, or olives for extra flavor. If you like a sweeter sauce, add a pinch of sugar to balance out the acidity of the tomatoes.
FAQs
1. Can I make marinara sauce in advance?
Yes! Marinara sauce can be made ahead of time. It even tastes better after sitting for a day as the flavors meld together.
2. Is marinara sauce gluten-free?
Yes, traditional marinara sauce is gluten-free. Just ensure that any pasta or other ingredients you use are gluten-free if necessary.
3. Can I use fresh tomatoes instead of canned?
Absolutely! Fresh tomatoes can be used; however, you’ll need about 2-3 pounds. Just peel and crush them before cooking for best results.
Marinara Sauce
Ingredients
Main Ingredients
- 2 tablespoons olive oil (or butter)
- 1/3 cup finely-diced white onion
- 4 cloves garlic, pressed or finely-minced
- 1/4 teaspoon crushed red pepper flakes Adjust based on spice preference
- 1 28-ounce can San Marzano whole tomatoes (with juices) Use high-quality tomatoes for best flavor.
- 1 teaspoon dried oregano
- 3/4 teaspoon fine sea salt Adjust to taste.
- 1/2 teaspoon freshly-cracked black pepper Adjust to taste.
- 3 large sprigs fresh basil Can substitute with dried basil if fresh is unavailable.
Instructions
Preparation
- Heat olive oil in a large saucepan over medium-high heat.
- Add diced onion and sauté for 5 minutes, stirring occasionally, until soft.
- Add garlic and crushed red pepper flakes. Sauté for 1-2 minutes while stirring frequently.
- Pour in the whole tomatoes, dried oregano, salt, and black pepper. Stir to combine.
- Use a wooden spoon or potato masher to gently break up the tomatoes as the sauce heats.
Cooking
- Stir in the fresh basil sprigs.
- Continue cooking the sauce until it reaches a simmer. Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, stirring occasionally.
- Remove and discard the fresh basil sprigs.
- Taste the sauce and season with more salt and pepper if needed.
- For a smoother sauce, use an immersion blender to purée it to your desired consistency.
- Serve warm and enjoy!
