When it comes to making a delicious homemade marinara sauce, simplicity often leads to the best results. This Super Simple Marinara Sauce is one of those recipes that proves less can truly be more. With just a handful of ingredients and minimal effort, you can create a rich, flavorful sauce that’s perfect for a variety of dishes.
I remember the first time I tried my hand at making marinara sauce from scratch. It was a lazy Sunday afternoon, and I was staying with my Italian friend in New York. She invited me into her kitchen, and as I watched her cook, I was struck by how effortlessly she put everything together. The secret, she said, was in the quality of the ingredients and the patience to let the flavors develop. Since then, I’ve always believed that you don’t need a long list of ingredients to make a meal that feels special.
This marinara sauce is a go-to in my kitchen, especially when I’m pressed for time but still want something homemade. What I love about it is how versatile it is. You can use it as a base for pizza, mix it with pasta, or even use it as a dipping sauce for garlic bread. I also appreciate how easily you can tweak the recipe to suit your taste. If you like a bit of heat, the pinch of red pepper flakes adds a nice kick. For a smoother sauce, an immersion blender does the trick perfectly, or you can leave it chunky for a more rustic feel.
One variation I enjoy is adding a splash of red wine as the sauce simmers. It deepens the flavor and gives the sauce a more complex taste. Another option is to toss in a handful of fresh basil at the end for a burst of fresh, herbal aroma. And if you’re feeling indulgent, a drizzle of extra virgin olive oil just before serving adds a luxurious finish. Whether you’re a seasoned cook or just starting out, this Super Simple Marinara Sauce is a recipe you’ll want to keep in your repertoire.
Super Simple Marinara Sauce
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Ingredients
- 2 tablespoons of virgin olive oil
- 1 medium onion, peeled and halved
- 2 large cloves of garlic, whole and peeled
- 28 ounces of whole tomatoes in juice
- 1 teaspoon of oregano, dried
- A dash of crushed red pepper, optional
- Sodium chloride, to taste
- Optional for serving: cooked pasta, freshly grated Parmesan or plant-based cheese, fresh basil leaves, extra olive oil
Directions
- In a heavy-bottomed medium pot, add the whole tomatoes along with their juice. Include the halved onion, whole garlic cloves, olive oil, dried oregano, and optional red pepper flakes.
- Place the pot over medium-high heat and bring the mixture to a simmer. Once it starts to bubble, lower the heat to maintain a gentle simmer. Cook the sauce for around 45 minutes, stirring every so often. After 15 minutes, use a wooden spoon to lightly crush the tomatoes against the pot’s side.
- Once the sauce is done, remove it from the heat. Discard the onion halves. Use a fork to mash the garlic cloves against the side of the pot and stir the mashed garlic back into the sauce. You can also crush any small pieces of onion if desired. Adjust the sauce’s texture by further breaking down the tomatoes or using an immersion blender for a smoother consistency.
- Taste the sauce and add salt as needed. Serve warm over pasta or use it in other dishes. This sauce can be stored in the refrigerator for up to 4 days or frozen for up to 6 months.
Storing Suggestions:
Store the marinara sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the sauce in portions for up to 6 months. Thaw in the refrigerator overnight before reheating.
FAQs:
Can I use fresh tomatoes instead of canned ones?
Yes, you can use fresh tomatoes. Blanch and peel about 2 pounds of ripe tomatoes and use them in place of canned. Keep in mind that fresh tomatoes may have a slightly different flavor profile, so you might need to adjust seasoning to taste.
What is the best way to reheat the marinara sauce?
To reheat, place the sauce in a saucepan over medium-low heat. Stir occasionally until heated through. You can also reheat it in the microwave in 30-second intervals, stirring in between until warm.
Can I make this marinara sauce ahead of time?
Absolutely! This sauce is perfect for making ahead. Prepare the sauce as instructed, let it cool, and then store it in the refrigerator or freezer. It’s convenient to have on hand for quick meals.
How can I make this sauce thicker?
If you prefer a thicker sauce, simmer it uncovered for a longer time to allow more of the liquid to evaporate. You can also use an immersion blender to puree some of the tomatoes, which will thicken the sauce naturally.
Is it possible to omit the onion and garlic?
Yes, you can omit the onion and garlic if you have dietary restrictions. The sauce will still be delicious but will have a milder flavor. You might want to increase the oregano or add other herbs to compensate.
What dishes can I serve with this marinara sauce?
This marinara sauce pairs beautifully with a variety of dishes. It’s classic over pasta, but you can also use it for lasagna, pizza, meatball subs, or as a dipping sauce for breadsticks.
Super Simple Marinara Sauce
Ingredients
- 28 ounces of whole peeled tomatoes with juice
- 2 tablespoons of extra-virgin olive oil
- 1 medium yellow onion cut in half and peeled
- 2 large garlic cloves peeled and left whole
- 1 teaspoon of dried oregano
- A pinch of red pepper flakes optional
- Salt to taste
- Optional for serving: cooked pasta freshly grated Parmesan or vegan cheese, fresh basil, extra olive oil
Instructions
- In a medium-sized, heavy-bottomed pot, pour in the tomatoes along with their juices. Add the halved onion, whole garlic cloves, olive oil, dried oregano, and red pepper flakes if using.
- Bring the mixture to a simmer over medium-high heat. Once it begins to bubble, reduce the heat to maintain a gentle simmer. Allow it to cook for about 45 minutes, stirring occasionally. After 15 minutes, use a wooden spoon to gently crush the tomatoes against the side of the pot.
- Once the sauce is ready, take it off the heat. Discard the onion halves. Smash the garlic cloves against the pot's side using a fork, then stir the mashed garlic back into the sauce. You can also crush any small onion bits you might find. Adjust the texture of the sauce to your preference by further breaking down the tomatoes, or use an immersion blender if you want a smoother consistency.
- Taste the sauce and add salt if needed. Serve warm over pasta or use as desired. This sauce can be refrigerated for up to 4 days or frozen for up to 6 months.
