Marinara Sauce

There’s something truly special about the aroma of homemade sauce bubbling away on the stove, and that’s exactly what you get with Marinara Sauce. I remember the first time I made it; the scent filled my kitchen, taking me back to my grandmother’s house where she would always whip up a batch when we visited. She had this way of transforming simple ingredients into a masterpiece, making every meal a cherished memory. Now, I want to share that magic with you because this recipe is not just about cooking—it’s about creating connections and experiences. You can use this Marinara Sauce for pasta, pizza, or even as a dip, and trust me, once you try it, you’ll never go back to the store-bought stuff. The beauty of this sauce lies in its simplicity and the rich flavor profile that comes from the freshest ingredients. So grab your apron and let’s get started on this delicious journey!

Ingredients for Marinara Sauce

Using high-quality ingredients is essential for crafting a perfect Marinara Sauce. Each ingredient plays a vital role, from the aromatic base of onions and garlic to the sweetness of fresh tomatoes and basil. Together, they create a sauce that’s packed with flavor and ideal for a variety of dishes.

• 1 medium yellow onion: Adds a subtle sweetness and depth to the sauce.
• 3 garlic cloves: Provides a robust flavor that complements the tomatoes.
• 3 tablespoons extra virgin olive oil, divided: Essential for sautéing and enriching the sauce.
• 1 large basil sprig: Fresh basil elevates the sauce, giving it a fragrant quality.
• 1/2 tablespoon pure cane sugar: Balances the acidity of the tomatoes.
• 28 ounces whole peeled tomatoes: The star ingredient; crushed San Marzano tomatoes are recommended for the best flavor.
• 1 teaspoon table salt: Enhances all the flavors in the sauce.

Step by Step Instructions for Marinara Sauce

Making Marinara Sauce is a straightforward process. With just a handful of steps, you can create a flavorful sauce that will impress your family and friends. Let’s dive into the steps and make some magic happen in your kitchen.

1. Finely chop the onion and garlic. In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté until it’s translucent and fragrant, about 3 to 5 minutes. The key is to keep the heat low enough to soften them without browning. This will ensure a sweet base for the sauce.

2. Once the onion is softened, stir in the chopped garlic and the stems from the basil. The garlic will infuse the oil with flavor and should be cooked just until fragrant, about 1 minute. Be careful not to let it burn, as this can impart a bitter taste.

3. After a minute, add the pure cane sugar to the pan. Mix it in and let it cook for a few minutes longer. This will help to caramelize the base, creating a lovely golden color. Keep an eye on it; you want it to turn golden but not brown.

4. Now it’s time to add the star of the show: the whole peeled tomatoes. Pour them into the pan, being careful not to break the seeds, as this releases acidity. Stir them gently into the mix. This will create a rich and flavorful sauce base that will develop as it cooks.

5. Next, add the salt and freshly torn basil leaves to the sauce. Cover the pan with a lid, allowing it to simmer on low heat for at least 40 minutes. You’ll want to stir occasionally, checking the consistency. It should thicken beautifully and bubble gently.

6. After about 40 minutes, remove the lid and increase the heat to high for the final 5 minutes. This will help to deepen the flavor and thicken the sauce further. It’s okay if some of the sauce sticks to the bottom; this enhances the umami flavor.

7. Turn off the heat and let your Marinara Sauce cool slightly. Stir in another tablespoon of extra virgin olive oil just before serving, which adds a lovely richness. Taste it and adjust the seasoning if necessary. You’ll be amazed at the depth of flavor!

Ways to Customize

Customizing your Marinara Sauce can make it unique and cater to your personal tastes. Here are some ideas to consider:

• Add Vegetables: You can include chopped bell peppers, mushrooms, or even spinach for added nutrition and flavor.
• Spice It Up: For a kick, add a pinch of red pepper flakes or diced jalapeños to the sauce.
• Use Different Tomatoes: Experiment with different types of tomatoes, like cherry or grape tomatoes, for a different flavor profile.
• Herb Variations: Besides basil, try adding oregano or thyme for a more complex flavor.
• Meat Sauce: For a heartier dish, brown some ground beef or turkey before adding the onion to turn your Marinara Sauce into a meat sauce.

What Goes Well With This Marinara Sauce

• Pasta: Pair this sauce with spaghetti, penne, or your favorite pasta shape for a classic meal.
• Pizza: Use it as a base sauce for homemade pizzas, adding your favorite toppings.
• Appetizers: Serve it as a dip for breadsticks or mozzarella sticks to complement your appetizer spread.
• Lasagna: Use it as a layer in lasagna for an added burst of flavor.
• Seasonal Pairings: This sauce is perfect for cozy winter dinners or summer barbecues, making it an all-year favorite.

FAQ

Conclusion

In conclusion, Marinara Sauce is a classic recipe that brings warmth and comfort to any meal. Its rich flavors and the joy of making it from scratch make it a dish worth trying. I encourage you to give this recipe a go—you might just find that it becomes a beloved staple in your kitchen, perfect for weeknight dinners or special occasions.

Marinara Sauce

The ultimate comfort food, Marinara Sauce is rich, flavorful, and incredibly easy to make. Perfect for any weeknight dinner or to elevate your pizza game, you'll find yourself craving this sauce often. Made from fresh ingredients, it brings a taste of Italy to your home. Don’t miss out on making this classic dish tonight!

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Italian

Calories: 120

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium yellow onion
• 3 cloves garlic
• 3 tablespoons extra virgin olive oil divided
• 1 large sprig basil always use fresh basil with marinara sauce, separate leaves from stems
• 1/2 tablespoon pure cane sugar
• 28 ounces whole peeled tomatoes crushed, recommend San Marzano one (D.O.P. certified even better)
• 1 teaspoon table salt use sea salt, absolutely not Himalayan

Equipment

• Blender
• Skillet
• Peeler
• Frying Pan
• Chef's Knife

Method

 

1. Finely chop the onion and garlic. In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and sauté until it's translucent and fragrant, about 3 to 5 minutes. The key is to keep the heat low enough to soften them without browning. This will ensure a sweet base for the sauce.
2. Once the onion is softened, stir in the chopped garlic and the stems from the basil. The garlic will infuse the oil with flavor and should be cooked just until fragrant, about 1 minute. Be careful not to let it burn, as this can impart a bitter taste.
3. After a minute, add the pure cane sugar to the pan. Mix it in and let it cook for a few minutes longer. This will help to caramelize the base, creating a lovely golden color. Keep an eye on it; you want it to turn golden but not brown.
4. Now it’s time to add the star of the show: the whole peeled tomatoes. Pour them into the pan, being careful not to break the seeds, as this releases acidity. Stir them gently into the mix. This will create a rich and flavorful sauce base that will develop as it cooks.
5. Next, add the salt and freshly torn basil leaves to the sauce. Cover the pan with a lid, allowing it to simmer on low heat for at least 40 minutes. You’ll want to stir occasionally, checking the consistency. It should thicken beautifully and bubble gently.
6. After about 40 minutes, remove the lid and increase the heat to high for the final 5 minutes. This will help to deepen the flavor and thicken the sauce further. It’s okay if some of the sauce sticks to the bottom; this enhances the umami flavor.
7. Turn off the heat and let your Marinara Sauce cool slightly. Stir in another tablespoon of extra virgin olive oil just before serving, which adds a lovely richness. Taste it and adjust the seasoning if necessary. You’ll be amazed at the depth of flavor!

Notes

• Tip 1: D.O.P. (Designation of Origin Protected) ensures the product is produced, processed, and packaged in a specific geographical region.
• Tip 2: The serving size is calculated for a plate of pasta, the classic “pasta al pomodoro” or pasta marinara.
• Tip 3: You can serve the sauce with pasta, dress your pizza, or simply as a dip for your appetizers.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.