Best Italian Marinara Sauce Recipes

SUPER SIMPLE MARINARA SAUCE

Steps:

• In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
• Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
• Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
• Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

MARINARA SAUCE RECIPE | SALSA ALLA MARINARA - RECIPES FROM ITALY

Steps:

• Cut the garlic into small pieces then sautè it in a large pan with the extra virgin olive oil.
• If you have chosen peeled tomatoes (fresh or canned), crush them coarsely with a fork. In this case you will get a more rustic sauce with chunks of tomato.
• Add the tomatoes to the garlic soffritto, stir well and let it cook for about 15 minutes. Finally, add a pinch of fine salt.
• Add the oregano and, if you like, also a tablespoon of finely chopped fresh parsley. Stir to mix the spices well and turn off the heat. The marinara sauce is ready. You can use it for dressing pasta or pizza. Or it can be eaten plain, either hot or cold, depending on how you want to use it.

HOMEMADE MARINARA SAUCE

Steps:

• Place a medium saucepan over medium heat and add 2 Tbsp olive oil. Once the oil is hot, add 1/2 cup chopped onion stirring often until soft and golden (about 5 min). Add minced garlic and stir 1 min, or until fragrant.
• Stir in 28 oz crushed tomatoes, 1/2 tsp oregano, 1/2 tsp salt and 1/4 tsp pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
• Finally, stir in 1 Tbsp chopped fresh basil then turn off the heat.

WORLD'S BEST MARINARA

Steps:

• Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
• Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
• Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

MARINARA SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Then add in the garlic paste and stir frequently for about one minute.
• Add in the tomatoes, salt, basil, oregano, and red pepper flakes and simmer for 30 minutes. Occasionally, use a wooden spoon or hand masher to help break down the tomatoes.
• Add in the Parmesan cheese rind and simmer for another 15 minutes. Remove the soft rind and enjoy the sauce immediately or store it in the refrigerator for up to 5 days.

BEST ITALIAN MARINARA SAUCE RECIPE

Steps:

• Heat a heavy bottom large pot on medium low flame. Add a lug of olive oil and the diced onion with a pinch of sea salt. Cook for about 10 minutes until traslucent taking good care not to burn it.
• Stir in the minced garlic and let it infuse the oil for about 30 seconds.
• Use your hands and crush the tomatoes as you add them to the pot with the onion and garlic. Rustic chunks are what we are after.
• Add the bay leaf and the 4 sprigs of basil then bring everything to a gentle simmer. Partially cover with a lid and cook down until reduced and thick to your liking. About an hour or so. Stir a few times making sure the sugars from the tomatoes don't stick to the bottom.
• After the sauce has reduced season to taste with the sea salt. Discard the bay leaf and basil sprigs.
• Finish with a drizzle of extra virgin olive oil and the reserved fresh basil. Serve with your favorite pasta to transfer to jars and refrigerate up to one week.

MARINARA SAUCE

Steps:

• In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

AUTHENTIC ITALIAN MARINARA SAUCE

Steps:

• In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
• Add cans of tomato.
• Sprinkle on black pepper.
• Add bay leaves.
• Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
• Add basil and parsley and stir well.
• Allow sauce to simmer at least another two hours (can simmer all day if desired)stirring occassionally.
• After two hours taste sauce, if acidic or if you want more sweetness add 1/2 tsp baking powder (or sugar) to cut acidity. Only do this if necessary.
• Pull out both bay leaves before serving/storing.
• Sauce can be served over pasta now or stored in freezer or refridgerator. If adding in meat add at the begining when adding tomatos.

BEST MARINARA SAUCE

Steps:

• In a large skillet or Dutch oven, saute shallots and garlic in olive oil over medium heat until shallots have softened and become translucent.
• Add dried basil and oregano and saute one minute longer.
• Add red wine to the pan, scraping the browned bits from the bottom of the pan. Bring the wine to a simmer until reduced in half - about 3-4 minutes.
• Add tomatoes and tomato paste. Bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for about 30 minutes.
• Taste the sauce and season with salt and pepper as needed. Add 1-2 teaspoons of sugar and simmer a couple minutes longer to take some of the acidity out of the tomatoes if desired.

CLASSIC MARINARA SAUCE

Steps:

• Heat a 4 quart saucepan over medium low heat. Add olive oil. Once shimmering, add onion, celery, and carrots and sprinkle with a pinch of salt. Sauté for ~8 minutes or until onions turn translucent. Add garlic and cook for 2 more minutes.
• Add wine to the pan and scrape up any brown bits that are stuck to the pan. Simmer 2-3 minutes or until wine is mostly evaporated.
• Add tomatoes, Italian seasoning, sugar, red pepper flakes, and 1 teaspoon of salt. Use ¼ cup of water to rinse out the tomato cans and add to pan. Bring to a boil, then partially cover and simmer for 45-60 minutes.
• Season with additional salt to taste. Blend for a smooth sauce or leave as is, and use for pizza, pasta, and more. Enjoy!

MARINARA SAUCE

Steps:

• Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until combined. Add garlic and crushed red pepper flakes and sauté for 1-2 minutes, stirring frequently, until combined.
• Add the tomatoes, oregano, salt and black pepper, and stir to combine. Use a wooden spoon or a potato masher to gently break up the tomatoes as the sauce continues to heat. Stir in the fresh basil sprigs.
• Continue cooking the sauce until it reaches a simmer. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes, stirring occasionally.
• Remove and discard the fresh basil sprigs. Taste and season the sauce with salt and pepper, as needed. (If you prefer a smoother sauce, you can also purée it with an immersion blender until it reaches your desired consistency.)
• Then serve the sauce warm and enjoy!