Description
This easy homemade marinara sauce is a flavorful and versatile tomato sauce perfect for weeknight dinners. Made from fresh Roma or San Marzano tomatoes and aromatic ingredients like garlic, onion, and fresh basil, this sauce simmers to develop a rich and vibrant flavor. It can be enjoyed as a pasta sauce, pizza base, or dipping sauce, offering a fresh and wholesome alternative to store-bought marinara.
Ingredients
Scale
Marinara Sauce Ingredients
- 2 pounds Fresh Tomatoes (Roma or San Marzano), quartered
- 2 tablespoons Extra Virgin Olive Oil
- 4 cloves Garlic, minced
- 1 medium Onion, finely chopped
- 1 handful Fresh Basil leaves, roughly torn
- 1 teaspoon Salt
- Black Pepper, freshly ground, to taste
- A pinch Red Pepper Flakes (optional)
Instructions
- Prepare Tomatoes: Wash the fresh tomatoes thoroughly under cool running water, remove the stems, and cut each tomato into quarters. Set aside for cooking.
- Heat Olive Oil: In a large saucepan, place the olive oil and heat it over medium heat until it begins to shimmer, indicating it’s ready for sautéing.
- Sauté Onion: Add the finely chopped onion to the pan and cook for 5 to 7 minutes, stirring occasionally, until the onions become translucent and soft, adding sweetness to the sauce.
- Add Garlic: Incorporate the minced garlic into the skillet and stir for about 1 minute, until the garlic becomes fragrant but not browned.
- Add Tomatoes: Pour in the quartered fresh tomatoes, stirring them into the sautéed onions and garlic to combine all flavors.
- Season: Sprinkle in the salt, freshly ground black pepper to taste, and a pinch of red pepper flakes if you prefer some heat. Stir well to evenly distribute the seasonings.
- Simmer Sauce: Reduce the heat to low and allow the sauce to simmer uncovered for approximately 30 minutes. Stir occasionally to prevent sticking and to help the tomatoes break down.
- Add Basil: Stir in the torn fresh basil leaves and let the sauce simmer for an additional 5 minutes to infuse fresh herbal notes.
- Adjust and Blend: Taste the sauce and adjust the seasoning if needed. For a smoother texture, blend the sauce using an immersion blender or a regular blender carefully.
- Finish: Remove the saucepan from heat and let the sauce cool slightly before serving it over your favorite pasta or using as desired.
Notes
- Use ripe Roma or San Marzano tomatoes for the best flavor and sweetness.
- Adjust the red pepper flakes according to your spice preference or omit them for a milder sauce.
- Blending the sauce is optional and depends on whether you prefer a chunkier or smoother texture.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- This sauce can be frozen for up to 3 months for convenient future use.
