Classic Marinara Sauce
If there’s one Italian sauce that I love to make in large quantities because of its simplicity and versatility in other recipes, it has to be my Marinara Sauce! This sauce is so tasty and easy to make plus it’s one of my go-to sauce recipes and here’s why…
Besides pasta and pizza, I love using this sauce for other recipes such as a dipping sauce for Calzone and Pepper Jack Cheese Sticks, with Chicken Afritada, Eggplant Rollatini, Italian Meatballs, Shakshuka, Penne alla Vodka, Stuffed Peppers and many more… It also freezes very well therefore I can make a big batch of it.
The reason I think my Classic Marinara Sauce is the best is because of the ingredients. Like any recipe, if you are using good quality ingredients, your chances of ending up with a lovely dish are pretty good. Here I’m using San Marzano tomatoes when making my Classic Marinara Sauce because of their quality. I purchase the peeled ones and crush them with my clean hands… it’s that simple!
Now if you want to use fresh tomatoes from your farmers market instead, they should be blanched first. If you are not familiar with this cooking technique, I have a tutorial video on it so just click on this link… Blanching Tomatoes for Cooking & Canning • How to
Another thing that I do with my sauce is to add a sprig of rosemary and oregano. It gives the sauce such a beautiful taste. When the cooking time is over, I simply remove them. I also use an immersion blender so my sauce is nice and smooth. A nice touch that makes the sauce even better!
Another little “secret” trick when making tomato sauce is to add a small amount of sugar. It can be granulated, coconut or raw. Another alternative is to add a whole carrot… peeled of course! It will release enough sweetness to remove that “tart” taste we get when making tomato sauce. When the cooking time is over, the carrot has to be removed.
This Classic Marinara Sauce is “simple” and easy to make. It’s very flavorful, smooth and savory… the perfect sauce recipe for you and your family!
Bon Appétit!
Check out these other fabulous Pasta and Pizza recipes…
– Easy-Cheesy Herb Pizza Dough
– Potato Gnocchi
– Zucchini Pork Penne
– Ultimate 8 Cheese Vegetable Lasagna
– Hawaiian Ham Bacon Pizza
– Lady Athena’s Rockin’ Crab Shell Pasta
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
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Classic Marinara Sauce
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Ingredients
- 2 cans (28 oz. each) San Marzano peeled tomatoes, crushed
- 2 tbsp. olive oil tips & tricks
- 1 cup red onions, finely chopped
- 4-5 large cloves garlic, pressed
- 1/2 cup dry red wine, such as Merlot, Cabernet Franc or simply a good Chianti
- 1 tbsp. coconut sugar, or to taste Footnote
- 1 large sprig basil (substitute 1 1/2 tsp. dried basil) tips & tricks
- 1 large sprig oregano (substitute 1 tsp. dried oregano)
- 1 tbsp. fresh parsley, chopped tips & tricks
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always used mixed peppercorns)
- 1/4 tsp. red pepper flakes, or to taste *optional
Directions
- In a large saucepan over medium heat, add oil and when it gets hot, sauté the onions until translucent, about 5 minutes.
- Add garlic and sauté for just 1 minute. Add wine, increase the heat to medium-high, stir and cook until the liquid is almost evaporated, about 6 to 7 minutes. Add the remaining ingredients, cover and simmer for 1 hour.
- Reduce the heat to medium-low and add crushed tomatoes, coconut sugar, basil, oregano, parsley, salt, freshly ground black pepper and red pepper flakes. Bring the sauce to a simmer, cover and cook for 1 hour.
- When the cooking time is up, uncover and remove the sprigs; discard them.
- Using an immersion blender, process the sauce until smooth; taste and adjust if needed.
- Let it cook, uncovered, for another 15 minutes to thicken the sauce.
Notes
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