Marinara sauce is a beloved staple in Italian cuisine, known for its rich flavor and versatility. This classic sauce serves as the foundation for countless dishes, from pasta to pizzas, and is a go-to for home cooks and professional chefs alike.
Ingredients
Scale:
2 pounds ripe tomatoes (preferably San Marzano or Roma)
4 cloves garlic, minced
1 small onion, finely chopped
1/4 cup fresh basil leaves, chopped
1 teaspoon sugar (optional, to balance acidity)
Salt, to taste
Freshly ground black pepper, to taste
1/2 teaspoon red pepper flakes (optional, for heat)
2 tablespoons extra virgin olive oil
1 cup water (or vegetable broth for added flavor)
Instructions
Prepare the Tomatoes: If using fresh tomatoes, blanch them in boiling water for about 30 seconds to loosen their skins. This will make peeling easier. Transfer them to an ice bath immediately after blanching to stop the cooking process, then peel and chop them into small pieces.
Heat the Oil: In a large saucepan, heat the extra virgin olive oil over medium heat until it shimmers.
Sauté Onions and Garlic: Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add Tomatoes: Pour in the prepared tomatoes along with their juices. Stir well to combine all ingredients evenly.
Season the Sauce: Stir in salt, pepper, sugar, and red pepper flakes (if using). Bring the mixture to a simmer.
Simmer: Reduce the heat to low and let the sauce simmer uncovered for 30-45 minutes, stirring occasionally, until it thickens.
Add Fresh Herbs: Toward the end of cooking, stir in the fresh basil. Taste the sauce and adjust the seasoning as needed.
Blend (Optional): For a smoother texture, use an immersion blender to puree the sauce to your desired consistency.
Cool and Store: Allow the sauce to cool completely before transferring it to airtight containers.
