Marinara Sauce

Marinara Sauce is so easy to make at home - and it's definitely worth it! This classic tomato-based sauce is super versatile, very tasty, and can be used in many famous Italian dishes!

Course Sauces + Dips

Cuisine Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings

Author Alba Luna Meyer

Ingredients

1 small white onion, or 1/2 large onion
2 garlic cloves
4 tablespoons extra virgin olive oil
4 cups canned tomato puree or freshly grated tomato pulp
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon dried oregano
a handful of fresh basil leaves

Instructions

Peel and finely dice the onion. Cut a slit in the side of the garlic cloves and press them against the cutting board with the flat side of a knife. Leave the peel on.
To a pot or saucepan, add the extra virgin olive oil, the crushed garlic cloves and the diced onion.
Sautee over medium heat until the onion and garlic are golden and fragrant. Stir regularly. If the garlic peels loosen, remove them. If they remain attached to the garlic cloves, leave them.
Add the tomato puree to the pot and season with salt, freshly ground black pepper and dried oregano.
Cover the pot with a lid and cook over low heat for about 25 minutes, stirring occasionally. (It may splatter quite a bit, so use a lid).
Add the hand-torn basil leaves, mix well and cook for another 5 minutes.
Serve with your favorite pasta, or allow to cool and store in the fridge or freezer for later use.

Notes

If using homemade tomato pulp, choose ripe, plump large tomatoes. If using store-bought canned tomato puree, make sure it’s just tomatoes and salt (no other ingredients).
Some people don’t add onion to marinara sauce, but it balances the acidity of the tomatoes. Be sure to cook the onions long enough until they’re golden brown and fragrant.
Using whole garlic cloves with the skin on ensures the most flavor. It’s also easier to remove them at the end (for picky eaters).
Traditionally, marinara sauce is made with oregano and basil, but some recipes also include parsley. Feel free to use any of the three, but avoid other herbs.
Marinara sauce needs time to develop the flavors, so don’t rush it. Cook on low heat with a lid on and stir occasionally to ensure it does not burn.

Nutrition

This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.