How to Make a Homemade Marinara Sauce

How to Make the Best Homemade Marinara Sauce

Tired of jarred marinara? Making your own is easier than you think! And the flavor? Wow. It'll totally change your pasta nights.

Why Make Your Own?

Seriously, why bother? Well, you control what goes in. Organic tomatoes? Fresh herbs? No weird preservatives or added sugar? Yes, please! It's healthier and tastes way better. Plus, making your own is super satisfying. The smell alone while it simmers is enough to make your mouth water. Trust me.

What You'll Need: Essential Ingredients

Most recipes use similar stuff. But using good ingredients is key. Think of it like this: garbage in, garbage out.

• Tomatoes: The star! Canned crushed, whole peeled, or a mix works. San Marzano tomatoes are amazing – sweet and not too acidic.
• Garlic: Fresh is best, but pre-minced works in a pinch. You'll need plenty.
• Onion: Adds sweetness and depth. Yellow or white onions are perfect.
• Olive Oil: Use extra virgin – it makes a difference!
• Herbs: Fresh basil, oregano, thyme, parsley...yum! Dried herbs work, but fresh is far superior.
• Salt and Pepper: Duh.
• Sugar (optional): A tiny pinch balances the tomato acidity.

Basic Marinara: Quick & Easy

Perfect for busy weeknights. This recipe is fast, simple, and delicious.

1. Heat 2 tablespoons olive oil in a big saucepan over medium heat.
2. Add 1 chopped onion and 2 minced garlic cloves. Cook until soft (about 5 minutes).
3. Add 2 (28-ounce) cans crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper.
4. Simmer on low for at least 15 minutes, or up to 30 for richer flavor. Stir now and then.
5. Taste and season as needed. More salt? More pepper? Go for it!
6. Serve over your favorite pasta!

Elevated Marinara: More Flavor!

This one takes a bit longer, but the flavor is amazing. Think restaurant-quality.

1. Heat 1/4 cup olive oil in a large saucepan over medium heat.
2. Add 1 finely chopped large onion and cook until soft (about 5 minutes).
3. Add 4 minced garlic cloves. Cook for a minute until fragrant.
4. Add 2 (28-ounce) cans crushed tomatoes, 1 (14.5-ounce) can diced tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, a few fresh thyme sprigs, 1 teaspoon sugar, salt, and pepper.
5. Simmer on low for at least 45 minutes, stirring occasionally. Longer is better! A couple of hours even.
6. Remove thyme sprigs before serving.
7. Stir in lots of fresh basil before serving.

Tips & Tricks: Level Up Your Marinara

Here are a few ideas to make your sauce even better:

• Roasted Tomatoes: Roasting intensifies the flavor. Toss with olive oil, salt, and pepper, then roast at 400°F (200°C) for 30 minutes.
• Fresh Herbs: Seriously, use fresh herbs whenever you can. The difference is huge.
• Spice it Up: Red pepper flakes add a nice kick!
• Meat Lovers?: Brown some ground meat (beef, pork, sausage) before adding other ingredients.
• Creamy Marinara: Stir in heavy cream or crème fraîche at the end.
• Mushroom Marinara: Sauté mushrooms with the onions and garlic.
• White Wine Marinara: Add a splash of dry white wine with the tomatoes.
• Fresh Tomatoes Only?: Use fresh, ripe tomatoes and blend them yourself for the ultimate fresh flavor.

Storing Your Sauce

Store leftover sauce in the fridge for up to 5 days, or freeze it in airtight containers for up to 3 months. Let it cool completely before freezing.

Conclusion: Make Your Own Marinara!

Making your own marinara is so rewarding. You get to control the flavor, the ingredients, and the overall experience. With a little practice, you’ll be making amazing marinara in no time. So ditch the jar and give it a try!

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