Ah, marinara sauce—it’s like the cozy sweater of Italian cuisine! You know, I first stumbled upon this gem while trying to recreate a dish I tasted at a tiny trattoria in Rome. The aroma of garlic and tomatoes simmering together is so intoxicating, it’s almost like a warm hug in a pot.
And speaking of pots, have you ever noticed how they seem to have a mind of their own when it comes to bubbling over? Anyway, whether you’re a sauce aficionado or just in it for the garlic bread, this recipe might just make your taste buds do a little happy dance.
Steps
- In a medium saucepan, combine a large can of whole tomatoes with their juices, a halved onion, peeled garlic cloves, olive oil, dried oregano, and optional red pepper flakes.
- Heat the mixture over medium-high heat until it simmers, then reduce the heat to maintain a gentle simmer for about 45 minutes, occasionally stirring and crushing the tomatoes with a wooden spoon after about 15 minutes.
- Once the sauce has simmered and droplets of oil appear on the surface, remove from heat and discard the onion halves.
- Using a fork, smash the garlic cloves against the side of the pot and stir them back into the sauce, crushing any remaining tomato pieces to your desired consistency.
- Season with salt to taste, keeping in mind that the tomatoes are already somewhat salty. Serve the sauce warm, and store any leftovers covered in the refrigerator for up to four days or freeze for up to six months.
Ingredients
- 1 large can (28 ounces) of whole peeled tomatoes
- 1 medium yellow onion, peeled and cut in half
- 2 large cloves of garlic, peeled and kept whole
- 2 tablespoons of extra-virgin olive oil
- 1 teaspoon of dried oregano
- A pinch of red pepper flakes (optional, if you prefer some heat)
- Salt, to taste (optional, based on preference)
FAQ
- What ingredients are needed for this marinara sauce?
- This recipe requires just five basic ingredients: canned whole peeled tomatoes, a yellow onion, garlic cloves, extra-virgin olive oil, and dried oregano. Red pepper flakes are optional if you want a bit of spice.
- Do I need to chop the onion and garlic for this recipe?
- No chopping is necessary for this marinara sauce. Simply halve the onion and leave the garlic cloves whole. They’ll be removed or smashed after simmering.
- How long does it take to make this marinara sauce?
- The sauce requires about 45 minutes to simmer, which is essential for achieving a rich, authentic flavor. Quick shortcuts won’t replicate the depth of a long-simmered sauce.
- Can this sauce be frozen for later use?
- Yes, this marinara sauce freezes well. It can be stored in the freezer for up to six months, making it a convenient option for meal prep.
- Is this marinara sauce suitable for pizza?
- Absolutely, this sauce works wonderfully as a pizza sauce, offering a rich and authentic Italian flavor that enhances homemade pizzas.
Tips
- Choose Quality Tomatoes: Opt for high-quality canned tomatoes, like Muir Glen, to ensure a rich and authentic flavor. The quality of tomatoes significantly impacts the taste of your marinara sauce.
- Simmer for Full Flavor: Allow the sauce to simmer for at least 45 minutes. This time is crucial to develop the deep, long-simmered flavors that make this sauce stand out.
- No Need to Chop: Save time by using whole garlic cloves and halved onions. These ingredients can be easily removed or mashed into the sauce later, simplifying preparation.
- Consider Doubling the Recipe: This sauce freezes well, so making a double batch can save time for future meals. Just use a larger pot to accommodate the increased quantity.
Equipment
- Heavy-bottomed saucepan: A quality saucepan is essential for even cooking and preventing the sauce from burning.
- Immersion blender or stand blender: If you want to blend the sauce smooth, having either an immersion blender or a stand blender would be useful.
- Sturdy wooden spoon: Useful for crushing the tomatoes and stirring the sauce.
