Classic Marinara Sauce

 

Classic Marinara Sauce

 

Classic marinara sauce is a simple, timeless Italian tomato sauce regarded for its vibrant taste and minimal substances. Made with tomatoes, garlic, olive oil, and herbs, marinara is naturally vegan, short to prepare, and fairly versatile. It pairs fantastically with pasta, pizza, meatballs, seafood, or veggies.

Ingredients (Serves 4–6)

2 tablespoons greater-virgin olive oil

1 small onion, finely chopped (optionally available but conventional in lots of homes)

four cloves garlic, minced

1 can (28 oz / about 800 g) whole peeled tomatoes or beaten tomatoes

1 teaspoon salt (regulate to flavor)

½ teaspoon freshly floor black pepper

½ teaspoon dried oregano or Italian seasoning

Pinch of purple pepper flakes (optionally available)

1 small handful sparkling basil leaves, torn (or 1 teaspoon dried basil)

1 teaspoon sugar (non-compulsory, to stability acidity)

Instructions

1. Heat the olive oil

In a medium saucepan, heat the olive oil over medium warmness. Add the chopped onion (if using) and sauté for four–five minutes till tender and translucent.

2. Add garlic

Stir inside the minced garlic and cook dinner for approximately 30 seconds, simply till aromatic. Be careful not to brown it.

3. Add tomatoes

Pour within the tomatoes. If using whole peeled tomatoes, gently crush them with a spoon or your palms before adding. Stir properly to combine.

4. Season the sauce

Add salt, black pepper, oregano, and crimson pepper flakes (if the use of). Bring the sauce to a mild simmer.

5. Simmer

Reduce warmness to low and let the sauce simmer uncovered for 20–30 minutes, stirring sometimes. The sauce have to thicken slightly and increase a wealthy flavor.

 6. Finish with basil

Stir in the fresh basil during the previous couple of mins of cooking. Taste and alter seasoning. Add sugar handiest if the tomatoes taste overly acidic.

7. Serve or store

Use immediately or permit to chill before storing.

Tips for the Best Marinara

Use top tomatoes: San Marzano–style tomatoes are best, however any exceptional canned tomatoes paintings nicely.

Keep it simple: Marinara shines with minimum elements. Avoid overloading it with spices.

Texture preference: For a easy sauce, blend in short with an immersion blender. For rustic marinara, depart it chunky.

Make ahead: Marinara tastes even better tomorrow as flavors deepen.

Serving Ideas

Toss with spaghetti, penne, or linguine

Spoon over meatballs or grilled greens

Use as pizza sauce

Pair with baked fish or bird

Serve as a dipping sauce for breadsticks

Storage

Refrigerate in an airtight box for as much as 5 days.

Freeze for up to three months.