Ah, marinara sauce—it’s like the little black dress of the culinary world. Always reliable, never out of style, and oh-so-versatile.
I remember my first attempt at making it; the aroma of simmering tomatoes and garlic filled the kitchen like a warm hug on a chilly day. It’s the kind of recipe that makes you feel like a chef even if you’re just winging it.
And honestly, with tomatoes as juicy as the ones from last summer’s farmers’ market, how can you go wrong?
Steps
- Heat olive oil in a medium saucepan over low heat, and add finely chopped shallot and minced garlic. Season with salt and a few turns of black pepper, and cook for about 3 minutes, stirring frequently until the shallots and garlic are soft and translucent.
- Pour in 28 ounces of crushed tomatoes along with their juices into the saucepan. Add balsamic vinegar, a pinch of cane sugar, dried oregano, and a sprinkle of red pepper flakes for a touch of heat.
- Cover the saucepan with a lid and let the sauce simmer over low heat for 20 minutes. Stir occasionally to prevent sticking and ensure even cooking, allowing the sauce to thicken and the flavors to meld together.
- Once the sauce has reached your desired consistency, adjust the seasoning with additional salt and pepper to taste. Enjoy the marinara sauce with your favorite dishes or store it for future use.
Ingredients
- Olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- Salt
- Black pepper, a few grinds
- 28 ounces of crushed tomatoes with juices (preferably San Marzano)
- 1 tablespoon balsamic vinegar
- 1 teaspoon cane sugar
- 1 teaspoon dried oregano
- Red pepper flakes, to taste
FAQ
- Can I use fresh tomatoes instead of canned crushed tomatoes for this recipe?
- Yes, you can substitute fresh tomatoes, but keep in mind that canned San Marzano tomatoes are recommended for their rich flavor. If using fresh tomatoes, you may need to cook them longer to achieve the desired consistency and taste.
- How can I store leftover marinara sauce?
- Store leftover marinara sauce in an airtight container in the refrigerator for up to four days. You can also freeze it for up to three months for future use.
- Is this marinara sauce suitable for vegans?
- Yes, this marinara sauce is vegan-friendly. It contains no animal products, making it perfect for a plant-based diet.
- Can I adjust the level of spiciness in the sauce?
- Absolutely! You can control the heat by adjusting the amount of red pepper flakes. For a milder sauce, use less, or increase the amount for a spicier kick.
- What are some creative ways to use this marinara sauce?
- This versatile sauce can be used in many dishes. Try it on pasta, as a pizza base, in baked ziti or lasagna, with eggplant Parmesan, or as a dipping sauce for zucchini chips.
Tips
- For the best flavor, opt for San Marzano tomatoes when making your marinara sauce. They provide a rich taste that enhances the overall dish.
- To ensure your sauce thickens properly, remember to stir it occasionally while it simmers. This helps to blend the flavors evenly and prevent sticking.
- Consider preparing a larger batch of this sauce and storing it. It keeps well in the fridge for up to a week or can be frozen for several months, making it convenient for quick meals.
- Experiment with using the marinara sauce in various dishes such as baked pasta, eggplant Parmesan, or even as a pizza topping to enjoy its versatility.
Equipment
- Medium Saucepan with Lid – Essential for sautéing and simmering the sauce.
- Airtight Containers – Useful for storing leftover sauce in the fridge or freezer.
- Garlic Press (optional) – If you want an easier way to mince garlic.
- Wooden Spoon or Silicone Spatula – For stirring the sauce as it cooks.
