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Marinara sauce is a base for many different pasta dishes. It is made from simple ingredients, yet it is one of the most preferred sauces for Pasta, Baked Ziti, Calzones, Delicious Lasagne, and more.

Its vibrant and aromatic base integrates the essence of Italian cooking. The main ingredients used to make the sauce are tomatoes, garlic, olive oil, and a selection of herbs. This sauce can be used in many dishes, such as eggplant Parmesan, Chicken Parmesan, pizza, meatball subs, dipping sauce, and stuffed peppers.

Brief History of Marinara Sauce

The name “marinara” is derived from the Italian word “marina,” which means “of the sea.” Tomatoes were easily accessible to sailors and had a longer shelf life. Due to their affordability and use, tomatoes and pasta gained traction as a popular meal onboard ships.

Marinara sauce captured the heart of Italians and became a staple of Italian cuisine. The basic ingredients were accessible to everyone, and their tangy flavor enhanced the taste of many dishes, from pasta to seafood. Over time, marinara sauce became associated with Italian cuisine and became one of Italy’s most iconic sauces.

Canned tomatoes are optional; increase the quantity with fresh tomatoes. Garlic cloves can be substituted with garlic powder, and fresh basil can be replaced with dried basil.

Why is Marinara Sauce Unique?

There are several reasons why this sauce is unique. It requires a short cooking time using simple ingredients such as tomatoes, which can be fresh or canned plum tomatoes for sweetness. Garlic adds a spicy edge to the sauce, extra virgin olive oil, essential for its rich aroma, and a group of herbs, like fresh basil and oregano. These herbs will balance the tomatoes’ acidity and enhance the sauce’s fragrance.

Compared to the meaty ragù or the dairy-based Alfredo, marinara is light and tangy. Marinara sauce alone can shine the dish, but it amplifies the infused flavours when integrated with other ingredients, from pizza to pasta to seafood and a dip.

Ingredients

Olive oil, Onion, Fresh Garlic cloves, Bay leaves, Water, Canned tomatoes, Fresh tomatoes, Tomato paste, Fresh Basil and butter. Dried basil, Paprika powder, Dried oregano, Dried thyme, Brown sugar, Worcestershire sauce, Salt.

Marinara sauce is created with a blend of onions, garlic, and bay leaves. Combining canned tomatoes, fresh tomatoes, and tomato paste adds richness and sweetness. Fresh basil deepens the sauce’s flavours, while dried basil, paprika powder, oregano powder, and dried thyme add a warm medley of notes. Worcestershire sauce adds a savoury taste to the marinara sauce.

Instructions

Prepare the fresh ingredients: Finely cube the onion and mince the garlic cloves. Cut the tomatoes into chunky bits.

Sauté the onion and garlic cloves: Preheat the pot to medium-high heat. Drizzle the olive oil, butter, onion, garlic cloves, and sauté for 3 minutes. Blend the tomatoes in a blender while the onion and garlic are cooking.

Cook the marinara sauce: Transfer the blended tomatoes to the pot. Add bay leaves, tomato paste, Worcestershire sauce, water, basil, oregano, thyme, paprika powder, brown sugar, and salt. Bring the mixture to a boil and simmer for 30 minutes on low heat.

Blend the sauce: Remove the bay leaves and blend the marinara sauce with an immersion blender. Be careful not to scratch the pot or pan while using this blender. Ensure the blender cup is protected, or transfer the sauce to the mixer to blend.

Variations of Marinara Sauce

The traditional marinara sauce is straightforward to prepare. The chunky marinara sauce uses chunky tomatoes that create a wholesome texture for each bite, which goes well with pasta dishes like rigatoni or penne. The spicy arrabbiata sauce, which translates to “angry sauce” in Italian, adds red chili flakes to the marinara sauce. It gives the pasta a spicy kick.

Herby marinara sauce is made with more than basil and oregano. Herb-rich marinara may contain rosemary, thyme, or parsley to add a more complex flavour, which pairs well with meats and roasted vegetables. Sometimes, the locals from Southern Italy use sugar in their marinara sauce to balance the acidity of the tomatoes, resulting in a sweet sauce. Although sugar is added to the sauce, the sweetness does not overpower the natural freshness of the tomatoes.

There is a slow-simmered marinara sauce, different from the quick-to-prepare version. The slow-cooked version allows the flavours to meld during the cooking process. This simmered sauce often includes onions and red wine for a rich and complex flavour.

Expert tips

Avoid burning the onion or garlic while sautéing them. Watch your ingredients while you cook them. Add more salt and pepper at the end of cooking before serving the food. Simmering for at least 30 minutes will transform the marinara sauce by melding the ingredients and deepening the rich flavor of the tomatoes.

Should you use fresh herbs or dried herbs? Fresh herbs like basil are best added just before serving, while dried herbs like oregano are added at the beginning of cooking to infuse the herby flavor into the sauce.

Add a pinch of sugar if your marinara sauce is still high in acidity. The sweetness will balance out the acidity. Adding wine to the marinara sauce will enhance the complex flavour of the dish even more. The red wine can be added after sautéing the onion and garlic. Let it cook for 2 minutes on medium-low heat, and then add the tomatoes.

How to Store Marinara Sauce?

Marinara sauce can be kept in the fridge for a week or frozen for 3 months. Making a large batch of this amazing sauce and keeping it in separate portions will allow you to prepare your future meals quickly. Play around with the ingredients. Adding red chili flakes will heat the sauce, adding capers will add a briny twist, and adding olives can compensate for the sauce’s sweetness.