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 applications such as a dipping sauce for Calzone and Pepper Jack Cheese Sticks, or in Chicken Afritada, Eggplant Rollatini, Italian Meatballs, Shakshouka, Stuffed Peppers, Italian Meatball Sub, and many more… It also freezes very well therefore I can make a big batch of it.
This Classic Marinara Sauce is the best because of its 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 this sauce because of their quality. I purchase the peeled ones and crush them with my clean hands… it’s that simple!
When using fresh tomatoes from your farmers market 👩🌾👨🌾 instead, they should be blanched first. If you are not familiar with this cooking technique, there’s a tutorial on it so 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 and discard 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 touch 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 – and when cooking time is over, remove it. The veggie will release enough sweetness and make it taste better. To remove the tartness when making tomato sauce, add baking soda. A small pinch of this alkaline with help to balance the excess acid.
This Classic Marinara Sauce is simple and easy to make. With great ingredients, it’s a very flavorful, smooth and savory sauce to add to your folder 📁. The perfect sauce for your recipes!
Bon Appétit!🍽
Check out these fabulous Pasta and Pizza recipes…😀
– Easy-Cheesy Herb Pizza Dough
– Spaghetti Aglio e Olio
– Potato Gnocchi
– Zucchini Pork Penne
– Lasagna Roll Ups
– Hawaiian Ham Bacon Pizza
– Lady Athena’s Rockin’ Crab Shell Pasta
– Baked Ziti
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 (substitute granulated or raw), 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's 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.
- 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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