Description
This homemade marinara sauce is a vibrant, fresh, and aromatic tomato-based sauce that embodies the essence of Italian cooking. Made with ripe tomatoes, fragrant garlic, and fresh herbs, this sauce is both simple to prepare and rich in flavor. Perfect for pasta, pizza, and many other dishes, it’s a versatile recipe that every home cook should master.
Ingredients
Scale
- 4 pounds ripe tomatoes
- 1 tablespoon extra-virgin olive oil
- 4 large cloves garlic, minced
- 1 bunch fresh herbs, such as basil, or a combo of basil, parsley, oregano, and/or thyme
- 1 tablespoon sugar
- ½ teaspoon salt
- Freshly ground black pepper
- ½ teaspoon balsamic vinegar
- Crushed red pepper flakes, to taste (optional)
- Additional fresh chopped herbs, to taste (optional
Instructions
- Prepare the Tomatoes:
- Cut the tomatoes into chunks. Over a large, deep bowl or pot, squeeze the chunks with your hands to break them down, ensuring you capture all the juices. Alternatively, you can pulse them a few times in a food processor for a smoother texture. Note: Don’t over-process; some texture should remain.
- Sauté the Garlic:
- In a large pot, heat the olive oil over low heat. Add the minced garlic and cook gently until softened and fragrant, but not browned. Note: Cooking garlic slowly ensures it releases its flavor without turning bitter.
- Simmer the Sauce:
- Add the tomatoes and their juices to the pot with the garlic. Place the fresh herb bunch on top. Raise the heat to medium and bring the mixture to a simmer. Once it begins to bubble, reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir occasionally to prevent sticking. Note: The slow simmering process allows the flavors to meld and the sauce to thicken naturally.
- Season and Adjust:
- Once the sauce has thickened, remove the herb stems and discard them. Stir in the sugar, salt, black pepper, and balsamic vinegar. Taste the sauce and adjust the seasonings as needed. If you prefer a spicier sauce, add crushed red pepper flakes. For a smoother sauce, use an immersion blender to puree it slightly, keeping some texture. Note: Be careful not to over-puree; the sauce should have a bit of chunkiness.
- Store and Serve:
- Serve the sauce warm with your favorite pasta, or allow it to cool slightly before storing in an airtight container or jar. The sauce can be refrigerated for up to a week or frozen for longer storage. Note: If freezing, let the sauce cool completely before transferring to a freezer-safe container, leaving some space at the top for expansion.
Notes
- Tomatoes: Fresh, ripe tomatoes are key to the sauce’s success. If fresh tomatoes are not available, high-quality canned tomatoes, like San Marzano, can be used as an alternative.
- Herbs: Fresh herbs are preferred for their vibrant flavor. If using dried herbs, reduce the quantity by half.
- Balsamic Vinegar: This ingredient is optional but recommended for a more complex flavor profile. If you prefer a more traditional marinara, you can omit it.
- Customizations: Feel free to experiment with the recipe by adding vegetables, meat, or different herbs to suit your taste preferences.