Ah, the classic marinara sauce—simple, yet capable of transforming pasta from ordinary to extraordinary. I remember the first time I made it; the kitchen filled with the intoxicating aroma of simmering tomatoes and garlic. It’s like bottling up a bit of Italian sunshine just for a rainy day.
Steps
- Heat a tablespoon of olive oil in a medium pot over medium-high heat. Add a finely diced small onion and sauté for 3-4 minutes until it becomes translucent. Then, add four minced garlic cloves and continue cooking for another 30 seconds, being careful not to burn the garlic.
- Pour a 28-ounce can of crushed tomatoes into the pot, then add 1/4 teaspoon of kosher salt and a tablespoon of fresh thyme. Stir everything together and wait for the mixture to start boiling. Once boiling, reduce the heat and let it simmer for 20-25 minutes until the sauce thickens slightly.
- After removing the sauce from heat, mix in a tablespoon of freshly chopped basil. This keeps the basil’s flavor fresh and vibrant. Your marinara sauce is now ready to enjoy!
Ingredients
- 1 tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
- 1 small onion, finely chopped (approximately 1 cup)
- 4 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh basil, finely chopped
Nutritional Values
Calories: 224kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4g | Sodium: 820mg | Potassium: 1292mg | Fiber: 8g | Sugar: 20g | Vitamin A: 1072IU | Vitamin C: 48mg | Calcium: 176mg | Iron: 8mg
FAQ
- Can I use fresh tomatoes instead of canned crushed tomatoes in the marinara sauce?
- Yes, fresh tomatoes can be used, but they require more preparation time. Dice the tomatoes before adding them to the pot. They will take longer to break down, so you might want to use an immersion blender to achieve a smoother texture.
- How should I store homemade marinara sauce?
- To store your marinara sauce for the week, place it in an airtight container and refrigerate for 3 to 4 days. For longer storage, freeze it for up to 3 months and thaw in the refrigerator overnight before use.
- What is the best way to add basil to the marinara sauce?
- Basil should be added at the end of the cooking process after removing the sauce from the heat. This preserves its delicate flavor, which is most potent right after it touches the heat.
- Can the marinara sauce be used as a pizza base?
- Absolutely! Marinara sauce makes an excellent pizza base. It’s especially delicious on cauliflower pizza crusts or stuffed in pizza zucchini boats.
- What can I serve with marinara sauce as a dipping option?
- Marinara sauce can be a perfect dipping sauce for appetizers, such as baked zucchini fries or any other favorite snacks.
Tips
- Choose the Right Tomatoes: Opt for canned organic crushed tomatoes for a smoother sauce. If you prefer a chunkier texture, you can use canned whole tomatoes and break them down while cooking.
- Timing for Basil: Add fresh basil after removing the sauce from heat. This ensures the basil remains fragrant and flavorful, as prolonged cooking can diminish its delicate flavor.
- Prevent Burnt Garlic: Sauté garlic for only about 30 seconds after the onions to avoid burning it, as burnt garlic can impart a bitter taste to the sauce.
- Storage and Freezing: Store the sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze it for up to 3 months and thaw overnight in the fridge when ready to use.
Equipment
- Immersion Blender – Useful if you decide to make marinara sauce from fresh whole tomatoes and want a smoother texture.
- Medium-Sized Pot – Essential for cooking the marinara sauce.
- Airtight Glass Containers or Jars – For storing the sauce in the fridge or freezer.
