Delight your taste buds with the allure of Homemade Marinara Sauce, a tomato-based masterpiece crafted with the richness of San Marzano tomatoes and a medley of fresh herbs. Versatility meets simplicity in this sauce, perfect for elevating pasta dishes or serving as a delectable dip. Say goodbye to store-bought jars and embrace the ease of preparing your own marinara sauce in just half an hour. Let’s unravel the secrets to creating this culinary gem at home.
Marinara Sauce Unveiled
Marinara Sauce is a kitchen essential, and creating it from scratch is a breeze with a handful of key ingredients. This recipe provides a quick and easy alternative to store-bought options, allowing you to revel in the freshness of your own homemade creation.
Sauce Ingredients & Substitutions
Tomatoes: Opt for two 28-ounce cans of authentic San Marzano tomatoes, known for their elongated plum shape and specific cultivation region in Italy. Look for cans labeled Pomodoro San Marzano dell’Agro Sarnese Nocerino D.O.P. for authenticity. While canned diced tomatoes can be a substitute, be prepared for a chunkier consistency.
Herbs: Enhance the sauce with a tablespoon each of finely chopped fresh basil and parsley. If fresh herbs are unavailable, dried alternatives can be used at 1-2 teaspoons each.
What is Marinara Sauce?
Marinara Sauce stands out as a red, tomato-based sauce with minimal ingredients, distinct from thicker tomato sauce. Its versatility makes it ideal for pasta dishes and as a delectable dipping sauce.
Can I Use Fresh Tomatoes?
Certainly! Fresh tomatoes can be a worthy substitute for canned ones. Opt for five pounds of San Marzano, plum, or Roma tomatoes. Blanche and peel off the skin before use. Whether to remove the seeds is a personal choice. If using garden tomatoes, consider adjusting the olive oil quantity, potentially increasing it to 1/2 cup or to taste. The yield with fresh tomatoes will be 3 cups, offering a lighter-hued sauce compared to the canned version’s 5 cups.
Can I Make the Sauce Creamier?
Absolutely! Customize the consistency to your liking by using a food mill before cooking or hand-muddling the tomatoes with the back of a wooden spoon. The beauty of homemade marinara lies in your ability to tailor it to be as smooth or chunky as you desire.
How to Store Marinara Sauce
Preserve the freshness of your homemade marinara sauce by storing it in an airtight container. It can be refrigerated for up to five days or frozen for a few months. Ensure the sauce cools completely before storage.
Ingredients
- 1/4 cup (60 ml) extra virgin olive oil
- 3 teaspoons minced garlic
- 2 cans (800 g each) San Marzano tomatoes*
- 1 teaspoon kosher salt
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- In a large non-stick, ceramic, stainless, or enameled pan over medium-high heat, heat olive oil. Add garlic and cook for 1 minute until slightly browned.
- Reduce heat to medium, add tomatoes with liquid and salt. Bring to a boil, then simmer on low, breaking up tomatoes with a wooden spoon as they cook. Simmer until thickened (about 20-25 minutes).
- In the last 5 minutes of cooking, fold in the basil and parsley. Salt and pepper to taste.
Notes
*Look for two 28-ounce cans of San Marzano tomatoes for an authentic touch. Canned diced tomatoes can be used as a chunkier substitute.
