Homemade Italian Marinara Sauce Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
6 -8 servings
-
Calories
140 kcal
-
Course
Main Course, Condiments
-
Cuisine
Italian
Homemade Italian Marinara Sauce Recipe
Description
The Homemade Italian Marinara Sauce Recipe starts by sautéing diced onions in olive oil over medium heat until softened, then garlic is added carefully to avoid browning which can create bitterness. Crushed San Marzano tomatoes and reserved tomato juices complete the base, along with seasoning from kosher salt, red pepper flakes, and fresh basil sprigs incorporated into the sauce.
Simmering the sauce uncovered for at least 15 minutes allows it to thicken and concentrate flavors, with an option to cook longer for a denser consistency. The fresh basil infuses the sauce subtly as it wilts. The final sauce is rich but balanced, with the natural sweetness and acidity of the tomatoes tempered by the sautéed aromatics and spices.
This marinara sauce complements Italian dishes like pasta, lasagna, or meatball recipes. It can be used immediately or cooled and stored in airtight containers, where it keeps well in the refrigerator for up to a week or frozen for up to three months. When freezing, leave space in the container to allow for expansion. Reheating can be done gently on the stovetop to preserve flavor and texture.
Ingredients
- 2 ounce cans San Marzano Tomatoes whole tomatoes, undrained
- 6-8 tablespoons extra virgin olive oil
- 1/2 medium sweet onion diced (to save time you can leave this out, but it just takes a minute)
- 10-12 cloves garlic minced, or smashed and left whole
- 2-3 prigs basil fresh
- 2 teaspoons kosher salt to taste
- 1/4 teaspoon red pepper flakes (optional) use less if preferred
- 1/4 cup water to rinse out the cans
Instructions
- Heat a large high-sided skillet over medium heat, add olive oil. Once it’s shimmering, add the diced onion and saute for about 5-7 minutes, reduce the heat to medium-low (careful not to burn).
- While onions are sauteing, pour tomatoes into a large bowl and crush using your hands. Pour 1 cup of water into the cans, swirling around to get all of those tomato juices, set aside.
- Stir in the garlic, as soon as it’s sizzling, add the hand-crushed tomatoes (do not let the garlic brown) this is what causes bitterness. Then add reserved tomato water.
- Stir in salt, red pepper flakes, stirring to combine. Place the basil sprig on top of the sauce (including the stem), once it wilts, submerge in the sauce.
- Simmer, uncovered for at least 15 minutes, until thickened. It should be slightly reduced and somewhat thickened. For a thicker sauce, continue to cook for up to 60 minutes. Taste, adding additional salt if needed.
Notes
- Use whole San Marzano tomatoes for authentic tomato flavor and crush them by hand for texture.
- Avoid browning the garlic to prevent bitterness; add it immediately before the tomatoes.
- Simmer the sauce uncovered to thicken; extend cooking time for thicker sauce if desired.
- Fresh basil sprigs add subtle herbaceous notes; submerge after wilting to release flavor.
- Store marinara sauce in airtight containers in the refrigerator up to 7 days or freeze for up to 3 months, leaving space for expansion.
- Thaw frozen sauce in the fridge overnight and reheat gently on the stovetop before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 140kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 781mg | 33% |
| Potassium | 57mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
