Posted by Marinara sauce is a staple in so many classic dishes, such as pasta and pizza, and even for dipping breadsticks and mozzarella. This marinara sauce recipe is a staple for anyone looking for a rich, robust, homemade sauce to elevate any meal. And the best part? It’s super easy to make, requires basic ingredients, and freezes well for later use. Whether you’re craving a quick pasta dinner, making a pizza from scratch, or preparing a homemade chicken Parmesan, this versatile sauce will never disappoint.
Ingredients You’ll Need:
2 tbsp extra virgin olive oil – Olive oil is the base of this sauce, adding richness and flavor.
1/2 medium onion, diced – The onion brings a slight sweetness to balance the acidity of the tomatoes.
2 cloves, minced – Garlic gives any marinara a nice pop of aroma.
2 can tomato paste (6-ounce can each) Tomato paste thickens the sauce at the same time that this concentrated product enhances the very tomato flavor.
1 28-ounce can of whole peeled tomatoes Whole tomatoes would break down and release their innate sweetness and acidity.
1 1/2 tsp kosher salt – Salt is necessary for the bringing out of tomato and herb flavors.
1 tbsp sugar – A bit of sugar cuts the acidity of the tomatoes, thus balancing the flavor.
1/2 cup fresh basil, chopped – Fresh basil gives a fragrant aroma that blends well with tomatoes.
1 cup water–water allows the sauce consistency to settle well by ensuring it is able to run. You can adjust according to your preference for it.
How to Cook the Ultimate Marinara Sauce
Step 1: Sauté the Onions and Garlic
Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion and cook for about 10 minutes. Stir occasionally until the onion becomes soft and translucent, but be careful not to let it brown. Browning the onion will create a different flavor profile, so the goal here is just to soften it to release its natural sweetness.
Once the onion is softened, add the minced garlic and cook for another 2 to 3 minutes. Garlic cooks quickly, so be sure to stir often and watch for it to become fragrant. Be careful not to burn the garlic as this can turn your sauce bitter.
Step 2: Add the Tomato Paste and Tomatoes
Add the tomato paste to the pot and mix it with the onion-garlic mixture. This tomato paste is very thick and carries a deep, intense flavor of tomatoes so that the base of your sauce will be quite well enriched. Stir for about a minute, then pour in the liquid from the canned tomatoes.
Once the liquid has been added, it’s time to break up the whole tomatoes. Squeeze them with your fingers as you drop them into the pot. This will allow them to release their juices and pulp into the pot to create a nice tomato base for the sauce. Do not overwork this mixture; you want a hearty, textured sauce. Mix everything well.
Step 3: Season the Sauce
After mixing the tomatoes, add kosher salt and sugar to the pot. The salt will bring out the flavors of the tomatoes, while the sugar will help to balance the acidity of the tomatoes. Adjust the amount of sugar depending on the sweetness of the tomatoes you’re using. Add the fresh basil at this point, allowing it to infuse the sauce with its aromatic flavor.
Step 4: Adjust Consistency and Simmer
Add 1 cup of water to the sauce. If you feel that the sauce is too thick, you may add more water gradually while stirring and checking the consistency. Some people like the marinara thicker, but others prefer it more watery, especially if you are going to use the sauce for pizza or pasta.
Once the sauce has reached the desired consistency, turn the heat to low and cover the pot. Let it simmer gently for about 30 minutes. The longer the sauce simmers, the more the flavors will develop, so feel free to let it cook longer if you have time.
Step 5: Serve and Enjoy
Once your marinara sauce is ready, it’s time to serve it! You can use it immediately for pasta dishes, top your homemade pizza with it, or serve it alongside chicken or meatballs. It’s also an excellent dip for garlic bread or mozzarella sticks. The sauce will have a smooth, rich texture and the perfect balance of sweetness and acidity.
Tips for Storing and Freezing Your Marinara Sauce
This marinara sauce is one of the good ones because it freezes very well. Cool down the sauce completely before placing it in an airtight container. You can place them in plastic storage bags or containers for up to 3 months. If you need to use the frozen marinara sauce, let it thaw overnight in the refrigerator, and then reheat on the stove.
This homemade marinara sauce also keeps well in the refrigerator for about a week. Keep it in a glass jar or container with a tight-fitting lid to preserve its freshness.
Jewish Marinara sauce
This quick marinara sauce recipe is perfect for anyone who wants to make a savory, homemade sauce without spending too much time in the kitchen. It’s ideal for pastas, pizzas, and even as a dip for appetizers.
Servings: 8 people
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 tbsp extra virgin olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 2 cans (6 ounces each) tomato paste
- 1 can (28 ounces) whole peeled tomatoes
- 1 1/2 tsp kosher salt
- 1 tbsp sugar (adjust to taste)
- 1/2 cup chopped fresh basil leaves
- 1 cup water (adjust as needed)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft and translucent, about 10 minutes.
- Add the minced garlic and cook for another 2-3 minutes, stirring frequently.
- Stir in the tomato paste and add the liquid from the canned tomatoes. Crush the tomatoes with your hands before adding them to the pot. Stir everything well.
- Add the kosher salt, sugar, and chopped basil. Stir to combine.
- Add 1 cup of water and adjust the consistency by adding more if needed. Simmer on low heat for 30 minutes.
- Serve the marinara sauce hot over pasta, chicken, or use as a pizza topping.
Recipe Notes:
- This marinara sauce can be frozen for up to 3 months. Cool the sauce completely and store it in airtight containers.
- Keep it in your fridge for up to 1 week for easy meals throughout the week. It also makes a great dipping sauce for mozzarella sticks or fresh bread!
