Name: Homemade Marinara Sauce Tomatoes: The Ultimate Guide
Prep time: 15 min
Cook time: 60 min
Total time: 195 min
Yield: 8 cups
Ingredients: 28 ounces crushed tomatoes; 28 ounces tomato puree; 1 (15 ounce) can tomato sauce; 1/2 cup extra virgin olive oil; 1 large yellow onion, finely chopped; 4-6 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon red pepper flakes (optional); 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 1 tablespoon granulated sugar (or to taste); Salt and freshly ground black pepper to taste; 1/4 cup dry red wine (optional); 2 bay leaves; 1/4 cup grated Parmesan cheese (optional)

Homemade Marinara Sauce: the very words conjure up images of bubbling pots, the rich aroma of tomatoes and herbs filling the kitchen, and the promise of a comforting, satisfying meal. Have you ever tasted a truly exceptional marinara sauce, one that elevates a simple plate of pasta to a culinary experience? It all starts with the right recipe, and I'm thrilled to share my family's secret to the most delicious, vibrant, and authentic marinara you'll ever make.

Marinara, meaning "sailor's style" in Italian, has humble origins. Legend has it that this simple tomato sauce was created by Neapolitan sailors in the 17th century, who needed a quick and easy sauce to prepare while at sea. Using readily available ingredients like tomatoes, garlic, and herbs, they crafted a sauce that was both flavorful and nourishing. Over time, homemade marinara sauce has become a cornerstone of Italian-American cuisine, a symbol of family gatherings and shared meals.

What makes marinara so beloved? It's the perfect balance of sweet, tangy, and savory flavors. The bright acidity of the tomatoes is mellowed by the sweetness of onions and garlic, while a touch of herbs adds depth and complexity. Plus, it's incredibly versatile! Use it as a base for pizza, a dipping sauce for mozzarella sticks, or simply toss it with your favorite pasta. And the best part? Making your own homemade marinara sauce is surprisingly easy, and the taste is infinitely better than anything you can buy in a jar. So, let's get cooking!

Ingredients:

28 ounces crushed tomatoes
28 ounces tomato puree
1 (15 ounce) can tomato sauce
1/2 cup extra virgin olive oil
1 large yellow onion, finely chopped
4-6 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 tablespoon granulated sugar (or to taste)
Salt and freshly ground black pepper to taste
1/4 cup dry red wine (optional)
2 bay leaves
1/4 cup grated Parmesan cheese (optional)

Preparing the Base:

First, let's get our base going. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke. This is crucial for developing the flavor of the aromatics.
Add the finely chopped yellow onion to the pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Don't rush this step! Allowing the onions to soften properly will release their sweetness and create a richer flavor in the sauce. We don't want any browning at this stage, just softening.
Now, add the minced garlic to the pot. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter very quickly. The aroma should be intoxicating!
If you're using red pepper flakes, add them now along with the garlic. This will infuse the oil with a subtle heat that will add a nice kick to the finished sauce.

Building the Sauce:

Pour in the crushed tomatoes, tomato puree, and tomato sauce. Stir well to combine all the ingredients. Make sure to scrape up any bits that may have stuck to the bottom of the pot. These bits are packed with flavor!
Add the dried oregano, dried basil, bay leaves, sugar, salt, and pepper. Stir again to ensure everything is evenly distributed. The sugar helps to balance the acidity of the tomatoes, so don't skip it! Adjust the amount to your liking.
If you're using red wine, now's the time to add it. Pour it into the pot and stir well. The wine will add depth and complexity to the sauce. Let it simmer for a few minutes to allow the alcohol to evaporate.

Simmering and Developing Flavor:

Bring the sauce to a gentle simmer over medium-low heat. Once it's simmering, reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or up to 3 hours. The longer it simmers, the richer and more flavorful the sauce will become. Stir occasionally to prevent sticking.
During the simmering process, taste the sauce periodically and adjust the seasoning as needed. You may need to add more salt, pepper, or sugar to achieve the perfect balance of flavors. Remember, taste is subjective, so adjust to your own preferences.
If the sauce becomes too thick during simmering, you can add a little water or vegetable broth to thin it out. Conversely, if it's too thin, you can remove the lid and let it simmer for a bit longer to allow some of the liquid to evaporate.
After the sauce has simmered for at least an hour, remove the bay leaves. They've done their job of infusing the sauce with flavor, and we don't want anyone accidentally biting into them!

Finishing Touches:

Stir in the chopped fresh basil and parsley. These fresh herbs will add a bright, vibrant flavor to the sauce.
If you're using Parmesan cheese, stir it in now. The cheese will melt into the sauce and add a creamy, savory element.
Give the sauce one final taste and adjust the seasoning as needed. Now is the time to make sure it's absolutely perfect!
If you prefer a smoother sauce, you can use an immersion blender to blend it to your desired consistency. Be careful when blending hot liquids! Alternatively, you can transfer the sauce to a regular blender in batches.

Serving Suggestions:

This homemade marinara sauce is incredibly versatile and can be used in a variety of dishes. Here are a few ideas:

Serve it over your favorite pasta, such as spaghetti, penne, or linguine.
Use it as a base for pizza.
Use it in lasagna or baked ziti.
Serve it as a dipping sauce for mozzarella sticks or garlic bread.
Use it as a braising liquid for chicken or meatballs.

Tips and Variations:

For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper.
For a sweeter sauce, add more sugar or a tablespoon of honey.
For a richer sauce, add a tablespoon of butter or heavy cream at the end.
For a more complex flavor, add a teaspoon of balsamic vinegar or Worcestershire sauce.
You can also add other vegetables to the sauce, such as carrots, celery, or bell peppers.
If you don't have fresh herbs on hand, you can use dried herbs instead. Use about 1 teaspoon of each dried herb for every tablespoon of fresh herb.
To store the sauce, let it cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
If you are using fresh tomatoes, you will need about 6 pounds. Core the tomatoes and cut a small "x" on the bottom. Blanch them in boiling water for 30-60 seconds, then transfer them to an ice bath. The skins should slip off easily. Then, crush the tomatoes with your hands or in a food processor.
For a smoky flavor, add a pinch of smoked paprika.
Consider adding a parmesan rind while simmering for extra depth of flavor. Remove before serving.
If you want to add meat, brown ground beef, Italian sausage, or pancetta in the pot before adding the onions.

Making it Vegan:

This recipe is easily adaptable to be vegan! Simply omit the Parmesan cheese. The sauce will still be incredibly flavorful and delicious without it.

Troubleshooting:

Sauce is too acidic: Add a pinch more sugar or a small amount of baking soda (a tiny pinch!).
Sauce is too bland: Add more salt, pepper, or herbs. A splash of balsamic vinegar can also help.
Sauce is too thick: Add water, vegetable broth, or a little bit of the pasta cooking water.
Sauce is too thin: Simmer uncovered for a longer period to allow excess liquid to evaporate.
Sauce is burning: Immediately reduce the heat to the lowest setting and stir frequently. If the bottom of the pot is scorched, transfer the sauce to a clean pot.

Why This Recipe Works:

This marinara sauce recipe is a classic for a reason. It relies on simple, high-quality ingredients and a slow simmering process to develop a deep, rich flavor. The combination of crushed tomatoes, tomato puree, and tomato sauce provides a balanced texture and sweetness. The olive oil, onions, and garlic create a flavorful base, while the herbs and spices add complexity and depth. The optional red wine and Parmesan cheese further enhance the flavor, but the sauce is delicious even without them. The long simmering time allows the flavors to meld together and create a truly unforgettable sauce.

The Importance of Quality Ingredients:

While this recipe is relatively simple, the quality of the ingredients you use will have a significant impact on the final result. Use the best quality canned tomatoes you can find. San Marzano tomatoes are often considered the gold standard, but any good quality crushed tomatoes, tomato puree, and tomato sauce will work. Fresh, high-quality olive oil is also essential. Look for extra virgin olive oil with a fruity aroma and a slightly peppery taste. Fresh herbs will always provide a brighter, more vibrant flavor than dried herbs, but if you don't have fresh herbs on hand, dried herbs are a perfectly acceptable substitute. Finally, don't skimp on the salt and pepper! These seasonings are essential for bringing out the flavors of the other ingredients.

Enjoy!

I hope you enjoy this homemade marinara sauce as much as I do! It's a labor of love, but the results are well worth the effort.

Conclusion:

This isn't just another marinara sauce recipe; it's a gateway to unlocking incredible flavor in your kitchen. From the vibrant aroma that fills your home as it simmers to the rich, satisfying taste that clings to every strand of pasta, this homemade marinara sauce is a game-changer. Trust me, once you've tasted the difference between this and the store-bought stuff, you'll never go back! Why is this a must-try? Because it's all about fresh, simple ingredients allowed to shine. We're talking about the sweetness of ripe tomatoes, the subtle bite of garlic, and the fragrant kiss of basil – all working together in perfect harmony. Plus, you control everything that goes in, meaning no hidden sugars, preservatives, or artificial flavors. It's pure, unadulterated tomato goodness. But the best part? It's incredibly versatile! Of course, it's fantastic tossed with your favorite pasta – spaghetti, penne, rigatoni, you name it. But don't stop there! Use it as a base for homemade pizza, a dipping sauce for mozzarella sticks, or even as a braising liquid for chicken or meatballs. I've even used it as a flavorful addition to my shakshuka! Speaking of variations, feel free to get creative! Want a spicier kick? Add a pinch of red pepper flakes or a finely chopped jalapeño. Craving a richer flavor? Stir in a tablespoon of tomato paste or a splash of red wine while it simmers. For a creamier sauce, swirl in a dollop of heavy cream or mascarpone at the very end. And if you're feeling adventurous, try roasting your tomatoes before simmering them for an even deeper, more concentrated flavor. The possibilities are truly endless! Serving suggestions? Oh, where do I even begin? Obviously, a classic spaghetti and meatballs is always a winner. But I also love serving this marinara sauce with gnocchi, topped with a generous sprinkle of Parmesan cheese and a drizzle of olive oil. For a lighter meal, try it with zucchini noodles or roasted vegetables. And don't forget the crusty bread for soaking up every last drop of that delicious sauce! I truly believe that everyone should have a go-to marinara sauce recipe, and this is it. It's easy to make, incredibly flavorful, and endlessly adaptable. It's the kind of recipe that you'll pass down through generations, a family favorite that everyone will cherish. So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create some magic in your kitchen. I promise you won't be disappointed. And when you do try it, please, please, please share your experience! I'd love to hear what you think, what variations you tried, and what dishes you created with it. Tag me in your photos on social media – I can't wait to see your culinary creations! Happy cooking! Let me know what you think of my homemade marinara sauce!