Hearty and Easy Marinara Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
110 kcal
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Course
Condiments
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Cuisine
Italian
Hearty and Easy Marinara Sauce
Description
The recipe begins by peeling fresh tomatoes through blanching in boiling water and cooling in ice water to remove skins easily, or using canned whole tomatoes. The peeled tomatoes are then crushed by hand for a rustic texture. Olive oil and slivered garlic are heated to infuse flavor before adding chopped onion, tomatoes, water, salt, chili flakes, oregano, and a sprig of basil. The mixture is simmered gently, covered, for 25 to 30 minutes, allowing flavors to meld and the sauce to thicken.
The result is a tomato sauce with fresh tomato flavor, a balance of acidity moderated by cooking time, and spicy hints from chili flakes. The sauce includes aromatic notes from garlic, onion, and herbs, creating a hearty profile suitable for many dishes beyond pasta, including as a base for pizza or dipping.
Fresh basil ribbons can be added as garnish for color and subtle herbal aroma. The sauce’s thickness and acidity can be adjusted by blending or adding sweeteners, grated carrots, or xanthan gum as needed. Reheating gently preserves the sauce's qualities.
Storage guidelines advise refrigerating leftovers for 4-5 days or freezing for several months. Using non-reactive cookware helps avoid unwanted acidity.
Ingredients
- 28 ounces tomato or canned, whole tomatoes, about 794 grams
- 1 onion halved or quartered, or red onion
- ¼ cup extra virgin olive oil (alternatively, you can use any low-carb or keto-compliant oil such as avocado oil)
- 6 cloves garlic (slivered)
- 1 basil plus a few leaves cut into thin ribbons, to garnish, large sprig, leaves
- 1 teaspoon oregano dried
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- ½ cup water
Instructions
Using Fresh Tomatoes
- Start by peeling the tomatoes. To do this, boil some water in a pot then use a sharp knife to make X-shaped cuts at the top of each tomato. Next, place the fresh tomatoes into the pot for about 60 seconds.
- Meanwhile, separately fill a large bowl with ice-cold water. Use kitchen tongs to carefully remove the tomatoes from the pot and slide them into the bowl with the ice-cold water. Peel and deseed the tomatoes (the skin should now easily come off).
- Transfer the tomatoes to a chopping board, allow to slightly cool then chop into quarters. Next, place the peeled tomatoes in a large bowl and use your hands to crush them.
- Set the saucepan to heat under medium heat. To the pan, add the olive oil and slivered garlic. Allow the garlic to sizzle for about a minute, then stir in the fresh tomatoes, onion, water, salt, red chili pepper flakes, oregano, and the sprig of basil, then stir.
- Reduce the heat to a low, cover, and cook for a further 25-30 minutes, stirring from time so the marinara does not burn. I recommend covering as it helps the tomatoes to sweat, so they break down easily. Once cooked, remove the basil and onion and set them aside in a bowl.
- Add more salt if needed, garnish with some thinly sliced basil leaves and serve.
Using Canned Tomatoes
- Transfer the canned tomatoes to a bowl then crush them with your hands. This method yields a hearty marinara sauce. If you prefer a smoother consistency, use a hand blender.
- Once the tomatoes are crushed, continue from step number 4 above in how to make the sauce using fresh tomatoes (i.e., sautéing the garlic, adding the tomatoes and seasonings, simmering until cooked, garnishing, and serving).
Notes
- Use non-reactive cookware to avoid an overly acidic taste in the sauce.
- Blanch tomatoes to peel easily, or use canned whole tomatoes as a time saver.
- Adjust acidity by adding 1-2 tablespoons of sugar, grated carrots, or a low-carb sweetener as desired.
- Thicken with grated carrots or a small amount of xanthan gum if preferred.
- Add ingredients like anchovies, capers, olives, or red wine for flavor variations, considering dietary preferences.
- Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 6 months.
- The sauce benefits from resting overnight to deepen flavors before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 401mg | 17% |
| Potassium | 337mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1210IU | 24% |
| Vitamin C | 19mg | 21% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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