Marinara sauce is a tasty, versatile tomato-based sauce that can be used in a variety of Italian dishes. From pasta to pizza, eggplant Parmesan to chicken cacciatore, marinara sauce adds rich, savory flavor to any recipe. Read on for marinara sauce recipes, key ingredients, and tips for making the best marinara sauce right at home.
What is Marinara Sauce?
Marinara sauce is a tomato-based sauce that originated in Naples, Italy. The name “marinara” is derived from the Italian word for “mariner” and is connected to the sauce’s popularity among sailors and fishermen.
Unlike some other Italian sauces, marinara has no cream, milk, or cheese added. It gets its rich flavor from tomatoes, garlic, onions, herbs, olive oil or wine. Traditional marinara sauce also has a bit of a thin, brothy consistency compared to a thick, heavy pasta sauce.
Key Ingredients for Marinara Sauce
When making marinara sauce at home, start with high quality ingredients for the best flavor. Here are some key items to have on hand:
– Canned tomatoes: Whole, crushed, diced or puréed tomatoes are ideal. Seek out cans with no extra ingredients or seasonings added. San Marzano tomatoes from Italy are considered the gold standard.
– Extra virgin olive oil: Look for a full-bodied olive oil. The flavor of the oil comes through in the sauce.
– Garlic: Fresh garlic adds a punch of flavor not found with jarred chopped garlic or garlic powder.
– Onions: Yellow or red onions both work well.
– Fresh herbs: Basil, oregano, thyme, parsley and bay leaves are traditional.
– Spices and seasonings: Incorporate oregano, crushed red pepper flakes, black pepper, salt and sugar to taste.
– Wine or broth: For deeper flavor, use chicken or vegetable broth, red or white wine.
Simple Marinara Sauce Recipe
Homemade marinara sauce comes together in just 30 minutes. It makes enough sauce for 1 pound of pasta, with some leftover to freeze.
Ingredients:
2 tablespoons olive oil
1 small diced onion
3 minced garlic cloves
1 (28-ounce) can crushed tomatoes
1⁄4 cup water or broth
3 tablespoons fresh chopped basil
1 1⁄2 teaspoons dried oregano
1 teaspoon salt
1⁄4 teaspoon red pepper flakes
1⁄4 cup grated Parmesan cheese (optional)
Instructions:
Heat the olive oil in a saucepan over medium heat. Cook the onion for 5 minutes. Add the garlic and cook for 30 seconds.
Stir in the tomatoes, water/broth, basil, oregano, salt and red pepper flakes. Bring to a simmer.
Reduce heat to medium-low. Cook uncovered for 15-20 minutes until desired consistency.
Remove from heat. Add Parmesan cheese if desired.
Use with pasta, chicken parmesan or freeze for later.
Marinara Sauce Variations
Once you have a simple marinara sauce recipe down, experiment by adding your own flair and additional ingredients. Ideas include:
* Meat marinara: Sauté Italian sausage, ground beef or meatballs to make a meaty marinara sauce for pasta or subs.
* Wine marinara: Deglaze the pan with 1⁄2 cup red wine before adding tomatoes and broth.
* Vegetable marinara: Add sautéed mushrooms, peppers, carrots, zucchini or spinach.
* Cheese marinara: Stir in shredded mozzarella, Parmesan, provolone or ricotta salata.
* Herb marinara: Play around with rosemary, sage or cilantro instead of just basil.
* Spicy marinara: Up the crushed red pepper flakes or add chili powder or red pepper slices.
How to Make Marinara Sauce From Scratch
Want an incredibly fresh, flavorful marinara sauce using whole tomatoes and herbs from the garden? Making marinara completely from scratch maximizes control over ingredients while also tapping into the nostalgic tradition of canning sauce at the end of summer.
While it takes more active time than just opening a jar of tomatoes, the hands-on process is fairly straightforward:
Ingredients:
– 3 pounds ripe tomatoes
– 1⁄4 cup extra virgin olive oil
– 4 garlic cloves
– 1 small yellow onion
– 1⁄2 cup packed torn basil leaves
– 2 tablespoons chopped oregano (or 2 teaspoons dried)
– 1 teaspoon salt
– 1⁄4 teaspoon pepper
– 2 bay leaves
Instructions:
1. Fill a large bowl with ice water and set aside. Bring a large pot of water to a boil. Use a paring knife to cut out the tomato cores. Score an “X” in the bottom of the tomatoes and working in batches, boil for 60 seconds. Transfer tomatoes to the ice bath. The skin will slip right off.
2. Chop the peeled tomatoes and strain out excess seeds and juices over a fine mesh strainer. Repeat process until you have 4 cups of chopped tomatoes.
3. In a large pot, heat the olive oil over medium heat. Cook the onion and garlic for 2-3 minutes until fragrant.
4. Add in tomatoes, basil, oregano, salt, pepper and bay leaves. Increase heat and bring to a simmer.
5. Reduce heat to medium-low and cook uncovered for 25-30 minutes. Stir occasionally, breaking up tomatoes to desired consistency.
6. Adjust seasoning as needed. Remove bay leaves before serving. Store cooled sauce in airtight containers for up to 1 week or freeze for later use.
Tips for Making the Best Marinara Sauce
– Start with top quality ingredients for maximum flavor impact. Tomatoes should smell earthy and sweet.
– Don’t skip the step of simmering the sauce for 15-30 minutes. This concentrates the flavors and develops better texture.
– Add a splash of wine, broth or water to thin out thicker sauces. The consistency should lightly coat the back of a spoon.
– Resist the urge to season before tasting at the end. Tomato-based sauces need higher levels of seasoning than you may think.
With a simple yet adaptable base recipe, you can whip up the perfect marinara sauce to use right away or stash in the freezer. Each batch will taste fresher and more vibrant than store-bought sauce.