Marinara Sauce
Marinara sauce is a simple yet delicious tomato sauce that is often used in Italian cooking. It’s perfect for pasta, pizzas, or as a dip. Making your own marinara allows you to control the ingredients, making it fresh and flavorful.
Why Make This Recipe
Making marinara sauce at home is straightforward and satisfying. You can use fresh ingredients, adjust the seasoning to your liking, and avoid preservatives found in store-bought sauces. Plus, it fills your kitchen with a wonderful aroma that will delight everyone in your home.
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 onion and sauté for 5 minutes, stirring occasionally, until softened.
- Add garlic and crushed red pepper flakes, sauté for 1-2 minutes, stirring frequently.
- Add the tomatoes, oregano, salt, and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes.
- Stir in the fresh basil sprigs.
- Continue cooking until the sauce reaches a simmer. Then, reduce the heat to medium-low, cover, and let it simmer for 20 to 30 minutes, stirring occasionally.
- Remove and discard the fresh basil sprigs. Taste the sauce and season with salt and pepper as needed.
- If you prefer a smoother sauce, purée it with an immersion blender until you reach your desired consistency.
- Serve the sauce warm and enjoy!
How to Serve Marinara Sauce
Marinara sauce is versatile. You can serve it over spaghetti or any pasta of your choice. It also pairs wonderfully with pizzas and garlic bread. For an appetizer, use it as a dipping sauce for mozzarella sticks or breadsticks.
How to Store Marinara Sauce
Let the marinara sauce cool completely before storing. Place it in an airtight container and refrigerate for up to 5 days. You can also freeze it in portions for up to 3 months. Just thaw it in the fridge or heat it directly from the freezer when you’re ready to use it.
Tips to Make Marinara Sauce
- Use San Marzano tomatoes for a richer flavor.
- Adjust the red pepper flakes depending on how spicy you want the sauce.
- Fresh basil adds a great flavor, but you can use dried basil if fresh is not available.
Variation
For a richer taste, consider adding a splash of red wine while the sauce simmers. You can also add sautéed mushrooms, bell peppers, or olives for extra flavor and texture.
FAQs
1. Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. You’ll need about 2 pounds of tomatoes. Blanch them to remove the skins, then chop and use them in the recipe.
2. How do I make marinara sauce thicker?
To thicken the sauce, let it simmer uncovered for a longer time. This will allow excess liquid to evaporate.
3. Can I make marinara sauce ahead of time?
Absolutely! Marinara sauce can be made a day in advance and stored in the fridge. Its flavors will deepen, making it even tastier when reheated.
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
- 1 teaspoon dried oregano
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 3 large sprigs fresh basil
Instructions
Preparation
- Heat olive oil in a large saucepan over medium-high heat.
- Add onion and sauté for 5 minutes, stirring occasionally, until softened.
- Add garlic and crushed red pepper flakes, sauté for 1-2 minutes, stirring frequently.
- Add the tomatoes, oregano, salt, and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes.
- Stir in the fresh basil sprigs.
- Continue cooking until the sauce reaches a simmer. Then, reduce the heat to medium-low, cover, and let it simmer for 20 to 30 minutes, stirring occasionally.
- Remove and discard the fresh basil sprigs. Taste the sauce and season with salt and pepper as needed.
- If you prefer a smoother sauce, purée it with an immersion blender until you reach your desired consistency.
- Serve the sauce warm and enjoy!
