Authentic Homemade Marinara Sauce Recipe

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 stalk of celery, finely chopped
  • 1 carrot, finely chopped
  • Sea salt to taste
  • 2 cans (32 ounces each) crushed tomatoes
  • 2 dried bay leaves
  • 1 bunch of fresh basil leaves, torn into pieces

Steps and instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and garlic and cook until they are soft and translucent, about 2-3 minutes.
  3. Add the chopped celery and carrot, and continue to cook for another 2-3 minutes.
  4. Add a pinch of sea salt.
  5. Add the crushed tomatoes, bay leaves, and torn basil leaves. Stir everything together.
  6. Simmer the sauce over low heat for about 1 hour, stirring occasionally, until the sauce has thickened.
  7. Remove the bay leaves, and adjust the seasoning with more sea salt if needed.
  8. Use the sauce immediately, or let it cool and store in the refrigerator for up to one week.

Tools for making

  • Large pot - To cook the marinara sauce.
  • Spatula - To stir and mix the ingredients while cooking.
  • Knife - To finely chop the onion, garlic, celery, and carrot.
  • Cutting board - To provide a stable surface for cutting the vegetables.
  • Measuring cups - To accurately measure the olive oil and crushed tomatoes.
  • Wooden spoon - To stir the sauce while simmering.
  • Can opener - To open the cans of crushed tomatoes.
  • Tongs - To remove and discard the bay leaves from the sauce.

Recipe variations

  • Add 1/4 cup of red wine to the sauce for added depth of flavor.
  • Add a pinch of red pepper flakes for some heat.
  • Include a teaspoon of dried oregano or Italian seasoning for additional herbiness.
  • Add a teaspoon of sugar to balance the acidity of the tomatoes.
  • Sauté mushrooms and bell peppers along with the onion and garlic for a vegetable marinara.
  • For a meaty version, brown ground beef or Italian sausage before adding the vegetables.
  • Include a can of drained and rinsed chickpeas for a protein-packed variation.
  • For a creamy twist, stir in a tablespoon of heavy cream or coconut milk at the end.
  • Add a handful of black olives or capers for a briny flavor.
  • Grate some Parmesan cheese on top of the sauce before serving.

Recipe overview

This classic Marinara sauce recipe is as comforting and flavorful as it gets. Characterized by its vibrant color and rich aroma, Marinara is a staple in Italian cuisine, often serving as the foundation for a variety of dishes like pasta, pizza, and parmigiana. Made from simple, quality ingredients like extra-virgin olive oil, fresh tomatoes, garlic, and a medley of aromatic vegetables, this sauce is slow-cooked to perfection to allow the flavors to meld together beautifully. The addition of fresh basil leaves and a couple of dried bay leaves adds an extra layer of complexity to the sauce. This recipe yields enough sauce for several meals, and it keeps well in the refrigerator. Whether you're an experienced cook or a kitchen newbie, this Marinara sauce is straightforward to prepare, yet it never fails to impress. Time to roll up your sleeves and get ready for a wholesome culinary experience.

Common questions

  1. Can I use fresh tomatoes instead of canned tomatoes?
    Yes, you can use fresh tomatoes instead of canned tomatoes. Simply blanch the tomatoes in boiling water for a few seconds, then transfer them to an ice bath to cool. Remove the skins, chop the tomatoes, and use them in place of the canned tomatoes.
  2. Can I add other vegetables to the marinara sauce?
    Absolutely! Marinara sauce is versatile, and you can add other vegetables like bell peppers, zucchini, or mushrooms to enhance the flavor. Just make sure to chop them finely and sauté them along with the onion and garlic in the beginning.
  3. Can I make this sauce in advance?
    Yes, you can make the marinara sauce in advance. Once the sauce has thickened, let it cool and store it in an airtight container in the refrigerator for up to one week. Reheat it on the stove before using.
  4. Can I freeze the marinara sauce?
    Yes, you can freeze the marinara sauce for longer storage. Let the sauce cool completely, then transfer it to freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Thaw the sauce in the refrigerator overnight before using.
  5. Can I adjust the seasonings to my taste?
    Absolutely! Feel free to adjust the seasonings according to your taste preferences. Add more sea salt, black pepper, or even a pinch of sugar if desired. Taste the sauce and adjust the seasonings before serving.

Serving dishes and utensils

  • Large pot - A large pot is essential for cooking the marinara sauce.
  • Wooden spoon - A wooden spoon is useful for stirring the sauce while it simmers.
  • Chef's knife - A sharp chef's knife is necessary for finely chopping the onion, garlic, celery, and carrot.
  • Cutting board - A cutting board provides a safe and clean surface for chopping the vegetables.
  • Measuring cups - Measuring cups are needed to accurately measure the olive oil and crushed tomatoes.
  • Salt shaker - A salt shaker is handy for adding sea salt to taste.
  • Serving ladle - A serving ladle makes it easy to portion out the marinara sauce.
  • Storage containers - Storage containers are useful for keeping any leftover sauce in the refrigerator.
  • Dinner plates - Dinner plates are necessary for serving the marinara sauce with pasta or other dishes.
  • Parmesan cheese grater - A Parmesan cheese grater allows you to freshly grate Parmesan cheese on top of the sauce.

Origin stories

Marinara sauce, now a staple in Italian cuisine, has a history steeped in folklore and necessity. Its name, marinara, derives from "marinaro", which means "of the sea" in Italian. Some suggest that the sauce was prepared by mariners (hence the name) on their long sea voyages because the ingredients were resistant to spoilage. The high acid content of the tomatoes made the sauce less likely to spoil during the long journeys at sea. Moreover, some tales even claim that Neapolitan sailors invented the sauce in the mid-16th century after the Spaniards introduced the tomato to their neighboring countries in Europe. Whether these stories hold truth or not, the simplicity and heartiness of marinara sauce surely reminds us of the resourcefulness of those early sailors. Its evocative flavors continue to seep into various aspects of Italian cuisine, anchoring us to a vibrant past that tastes as rich as the history it carries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.