Homemade Marinara Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
8
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Course
Condiments
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Cuisine
Italian
Homemade Marinara Sauce
Description
Homemade Marinara Sauce features San Marzano tomatoes crushed by hand, sautéed onions, garlic, butter, and olive oil. The onions are softened gently and cooked alongside garlic that is briefly cooked to bring out its flavor without overpowering. Adding basil during simmering imparts a subtle herbaceous note. The sauce is gently simmered to thicken slightly and concentrate the flavors before removing the basil sprigs.
The resulting sauce is smooth but still retains a fresh tomato presence with a mild, savory foundation from the butter and a fragrant garlic-onion base. It pairs well with pasta and can be topped with freshly grated Parmesan or Romano cheese and additional basil for serving.
It is practical to make extra and freeze in small jars for convenient use. Thawing in the refrigerator overnight preserves the sauce's quality and flavor for future meals.
Ingredients
- 2 (28 oz) cans San Marzano Tomatoes
- 3 Tbsp butter
- 1 1/2 cups onion yellow; finely chopped
- 5 - 10 cloves garlic depending on how garlicky you like it, minced
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt then more to taste
- 4 prigs (20g) basil fresh
- Parmesan Cheese for serving, or Romano cheese; shredded parmesan or romano cheese and chopped basil
- basil for serving, or Romano cheese; shredded parmesan or romano cheese and chopped basil
Instructions
- Pour tomatoes into a medium mixing bowl then crush all of the tomatoes well with your hands, set aside.
- Melt butter in a large pot slightly over medium heat. Add onions and saute until softened, about 8 minutes.
- Move onions over to one side of the pan, add garlic to opposite side and saute 1 minute, or until lightly golden and fragrant.
- Pour in tomatoes and olive oil. Season with salt, add basil and submerge.
- Bring just to a light boil then reduce heat to low and simmer until sauce has reduced and thickened slightly, stirring occasionally, abou 15 - 25 minutes.
- Using tongs, remove basil and discard. Serve sauce warm with pasta and top with Parmesan or Romano cheese and basil.
Notes
- Freeze the sauce in small portions to thaw just what you need for cooking.
- Thawing in the refrigerator overnight maintains best texture and flavor.
User Reviews
Overall Rating
5
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