Easy Marinara Sauce
Marinara sauce is an Italian sauce made with tomatoes, garlic, herbs, and olive oil. It is usually served with pasta or used as a topping or dipping sauce. This recipe for the marinara sauce is made up of a few simple ingredients combined to create a delicious, quick, and easy sauce that can serve as the foundation for various other dishes.
Ingredients
- ¾ cup extra-virgin olive oil
- 1 large yellow onion , finely diced
- 8 cloves garlic , peeled and silvered
- 1-¼ teaspoon Kosher salt , to taste
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon granulated sugar , optional
- 1 (28 oz) can crushed tomatoes or whole tomatoes, lightly crushed or 3 lb ripe plum fresh tomatoes
- 5 Roma tomatoes , chopped (optional)
- 2 teaspoons dried oregano
- ½ cup fresh basil , julienne or Italian parsley, chopped
- ½ cup red wine , such as Malbec or water
- ½ cup water
Instructions
- In a medium-sized, non-reactive saucepan, heat the olive oil over medium-high heat. Add the onion, garlic and fresh tomatoes; season with salt and red pepper flakes. Cook until soft and tender, about 10 to 15 minutes.
- Add the wine and sugar and cook on high heat for 3 to 4 minutes.
- Add the crushed tomatoes and water, and bring it to a boil. Reduce heat to simmering and simmer uncovered over low heat until the sauce thickens about 1 hour, stirring from time to time and breaking up some of the tomatoes and garlic with a wooden spatula as they cook until the sauce is chunky and thick, about 30 minutes to 45 minutes. If, at any point, the sauce is getting dry, add some water.
- Stir in the basil and oregano, and cook for another 5 minutes or until the marinara sauce thickens to desired consistency. Taste and adjust seasoning if needed. For a smooth Marinara sauce, use an immersion blender or a standard blender to purée the Marinara Sauce in batches until smooth enough for your taste.
- If using a standard blender, take care not to fill the jar more than half full per batch, leave the hole in the lid open, cover with a clean dishtowel to allow the heat to escape), and pour it back into the saucepan.
Notes
How to Store & Re-Heat
To store: Let it cool to room temperature and then transfer it to an airtight container. The sauce can be frigerated for 5 days or frozen for 3 months. It's best to use a freezer-safe container or a freezer bag if freezing.
To reheat: Transfer the sauce to a pot and heat it over medium-low heat, stirring occasionally. If the sauce is too thick, add some water or broth to thin it out.
Alternatively, you can reheat the sauce in the microwave, stirring every 30 seconds until heated. Remember that the sauce's texture may change after being stored and reheated, but the flavor should still be delicious.
Make-Ahead
Marinara Sauce is a great recipe to make ahead of time and have on hand for quick and easy meals. To make it, follow the recipe and let the sauce cool to room temperature. Once cooled, transfer the sauce to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. When ready to use the sauce, reheat it according to the instructions above.
Preparing the sauce can save you time and energy when you need a quick meal. You can use it as a base for pasta dishes, pizza, and casseroles or as a dipping sauce for breadsticks or meatballs. The possibilities are endless, and having the Marinara Sauce on hand will make mealtime a breeze.
How to Freeze
To freeze Marinara Sauce, let it cool to room temperature before transferring it to a freezer-safe container or a freezer bag. Be sure to leave some space in the container or bag to allow for expansion as the sauce freezes. If using a freezer bag, squeeze out as much air as possible before sealing it. Label the container or bag with the date and contents to quickly identify it later. The sauce could be frozen for up to 3 months.
When ready to use the sauce, remove it from the freezer and let it thaw in the fridge overnight. Alternatively, you can thaw it in the microwave or by placing the container in a bowl of cold water. Once thawed, reheat the sauce on the stove or microwave and use it as desired. It's worth noting that the sauce's texture may change after being frozen and thawed, but the flavor should still be delicious. Freezing Marinara Sauce is a great way to have it on hand for future meals or when making a large batch.
Notes:
- Refrigerate in a seal-tight container for up to 5 days. Rewarm over medium heat or microwave before using. Allow enough cooking time so it can develop more flavor.
- Add other ingredients, such as poblano pepper, celery, and carrots, to build flavors.
- For smooth Marinara: Use an immersion blender and puree until smooth.
- For a chunky Marinera: If using canned plum tomatoes, coarsely crush them by hand before cooking or crush the tomatoes with your spatula after.
- When using only fresh plum tomatoes, increase the extra virgin olive to ¼ cup for best results.
- To kick the flavor up a notch, try adding Herbes de Provence (No Lavender added)
- The Marinara sauce can be made one day ahead. First, cool, then cover and refrigerate.
- Freeze the cooled marinara sauce in a seal-tight container for up to 1 month.
Nutrition Facts
Easy Marinara Sauce
Amount per Serving
Calories
312
% Daily Value*
Fat
27
g
42
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
20
g
Sodium
298
mg
13
%
Potassium
461
mg
13
%
Carbohydrates
14
g
5
%
Fiber
3
g
13
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
802
IU
16
%
Vitamin C
22
mg
27
%
Calcium
75
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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