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Marinara Sauce is a super basic staple of any kitchen worth its stuff. A simple sauce made up of bright tomatoes, lots of garlicky goodness, and just a zip of heat, you’ll never use it from the jar again!
Marinara sauce is a super basic staple sauce in any kitchen, not just
nonna’s! We’re using whole peeled tomatoes, some nice olive oil, super fragrant
garlic, and bright herbs. Believe me you’re familiar with this sauce – whether
you recognize it by name or not.
This red sauce is widely used in Italian American kitchens, it’s simple, fresh, and a super strong basic sauce. It’s great spooned over pasta, rice, used in dips, and added to any dish that needs a bit of acidity. You’ll never use jarred again!
Marinara Versus Spaghetti Sauce
The differences between the two sauces are super simple. Firstly marinara sauce is
just tomatoes, herbs, and some spices – that’s it. Where as spaghetti sauce
typically involves some veggies like carrot and celery as well as some meat.
Ingredients
- Tomatoes – We’re using canned tomatoes today – believe me it’ll be far easier than fresh! Grab whole peeled tomatoes in the can.
- Herbs – Dried oregano and fresh basil for brightness and some herby deliciousness.
- Onion – Yellow onion as we want something a bit sweeter and mild that ill cook down nicely in our sauce.
- Garlic – Fresh garlic, we’re using 3 entire cloves today. If jarred is all you have on hand just keep in mind that 1 1/2 teaspoons equals 1 fresh clove.
- Red pepper flakes – For just a touch of heat, if you’re spice averse feel free to use a smaller amount.
- Seasoning – Salt.
Want To Use Fresh Tomatoes?
Well you’re certainly feeling ambitious, or maybe your garden was abundant
this summer and you need a way to use up some of those veggies! Take about 6
pounds of tomatoes and peel, seed, and dice them up. Cook them down in a large
sauce pan before continuing on with the recipe as normal.
How To Make Marinara Sauce
- Combine the sauce: In a medium saucepan, combine the tomatoes (includes juices), onion halves, garlic cloves, olive oil, oregano and red pepper flakes.
- Bring to a simmer over medium-high heat, then lower the heat to a low and simmer for 45 minutes, stirring occasionally using a wooden spoon to crush the tomatoes against the bottom of the pot.
- Blend the sauce: Remove the pot from heat and discard the onion. Transfer the sauce to a blender or food processor or an immersion blender and smooth it out to your liking.
- Finish the sauce: Stir in the chopped basil and adjust seasoning, with salt and pepper as necessary.
Be Careful When Blending
If you decide to pop your sauce in a blender to smooth it out – be careful!
Blending a hot sauce with the lid on your blender can cause the lid to pop off
and sauce to splatter all over the place. Instead lay a towel over top the
blender instead of the lid.
How To Serve
You want something that soaks up all that rich, hearty marinara sauce. You will love the final
outcome, no matter how you slice it!
- Spaghetti and Meatballs
- Creamy Polenta
- Fluffy white rice
- Spaghetti, to twirl around in your beautiful rich sauce!
- Thrown together with some meatballs
Storing Leftovers
This marinara sauce will keep in an airtight container in the fridge for 3
days and in the freezer for up 3 months. Pull the sauce
from the freezer the day before you’d like to use it to allow it to thaw fully
before reheating on the stove.
More Incredible Recipes To Try:
- Beef Ragu
- Easy Pasta Alfredo
- Baked Penne with Italian Sausage
- Chicken Lasagna alla Bolognese
- Spaghetti Bolognese
- Penne Arrabbiata
- Chicken Piccata Pasta
- Cacio e Pepe
- Fry Sauce Recipe
- Tartar Sauce
Marinara Sauce
Ingredients
- 28 ounce whole peeled tomatoes 1 whole can
- 2 tablespoon olive oil
- 1 small yellow onion peeled and halved
- 3 cloves garlic peeled and minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 2 tablespoon fresh basil chopped
Instructions
- In a medium saucepan, combine the tomatoes (includes juices), onion halves, garlic cloves, olive oil, oregano and red pepper flakes.
- Bring to a simmer over medium-high heat, then lower the heat to a low and simmer for 45 minutes, stirring occasionally using a wooden spoon to crush the tomatoes against the bottom of the pot.
- Remove the pot from heat and discard the onion. Transfer the sauce to a blender or food processor or an immersion blender and smooth it out to your liking.
- Stir in the chopped basil and adjust seasoning, with salt and pepper as necessary.
Tips & Notes:
- This tomato sauce will keep in an airtight container in the fridge for 3
days and in the freezer for up 3 months. Pull the sauce
from the freezer the day before you’d like to use it to allow it to thaw fully
before reheating on the stove.
in my non humble opinion , heat olive oil add oregano after rubbing in palms then stir into oil this releases the oiling the dry spice Thus more FLAVOR. then add onion if you want to crush tomatoes in your hand as yo lower into pot My MOM. real Italian Would sometimes. for a time savor unexpected company. place all ingredients in blender then cook also a little tomato paste adds more flavor. do it your way follow recipe to a tee or give em all a try , cooking is an adventure. cook and learn. and as my old associate James ,Jimmy Beard would say “Good Appetite “
Thanks for the tips, much appreciated!