Homemade Marinara Sauce
The ultimate comfort food, Homemade Marinara Sauce is rich, flavorful, and incredibly easy to make. Perfect for pasta, pizza, or dipping, this sauce will satisfy your cravings and impress your guests. Make it tonight for a delicious addition to your meals!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Saucepan
- Cutting Board
- Blender
Ingredients
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter
- 1 medium yellow onion
- 2 cloves garlic
- 56 ounces Certified San Marzano whole peeled tomatoes
- 1 leaf bay leaf
- 2 sprigs fresh basil leaves
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pinches crushed red pepper flakes
Instructions
- Start by placing the olive oil, 1 tablespoon of butter, and the diced onion in a large saucepan set over medium-low heat. The goal here is to cook the onions gently. Stir them often, and watch for them to become tender and translucent in about 5 minutes. This patience really pays off as it forms the foundation of your sauce.
- Once the onions are ready, add the minced garlic and cook it for an additional 30 seconds. You'll know it's time to move on when the garlic becomes fragrant, but be careful not to let it brown, as it can turn bitter.
- While the onions and garlic are cooking, prepare your tomatoes. Pull or cut off the tough stem end of each San Marzano tomato, then crush them using a potato masher. You want to release all their juices, as this will create the base of your sauce.
- Once the tomatoes are ready, pour them along with their juices into the saucepan with the onion and garlic mixture. Stir well to combine everything; this is where the magic starts to happen as the flavors meld together.
- Add in the bay leaf, remaining butter, kosher salt, black pepper, and red pepper flakes. Stir everything together, making sure each ingredient is well incorporated.
- Now, bring the sauce to a simmer over medium heat. As it begins to bubble, reduce the heat to low and allow it to cook for about 45 minutes. This slow cooking allows the flavors to deepen and the sauce to thicken naturally.
- During the cooking process, feel free to stir occasionally. Keep an eye on the consistency; if it seems too thick, a splash of water can help loosen it up. When it's ready, discard the bay leaves and any stems from the basil.
- If you prefer a smoother texture, you can puree the sauce using a stick blender or in a standard blender. This step is optional but gives a different finish that some enjoy.
- Once done, taste your Homemade Marinara Sauce and adjust the seasoning if necessary. A pinch more salt or a splash of fresh basil can make all the difference. Serve it warm over your favorite pasta or use it in your favorite dishes!
Notes
- Storage: The sauce can be kept refrigerated, in an airtight container, up to 1 week or frozen up to 3 months.
- Yield: Yields 3 cups sauce.
- Fresh Ingredients: Use only fresh garlic, not bottled, for best flavor.
- Tomato Quality: Use San Marzano tomatoes for best flavor. If you can’t find them, canned Cento tomatoes work too.
- Use Fresh Basil: Fresh basil is highly recommended here. Dried basil has quite a different flavor and it won’t be as good.
- Extra Flavor: For more flavor, simmer it with a parmesan rind.
- Heat Preference: Add red pepper flakes if you like a little heat.