Marinara sauce is a classic Italian tomato-based sauce. It’s known for its simplicity and versatility in Italian cuisine. The sauce typically consists of tomatoes, garlic, onions, herbs (such as basil and oregano), olive oil, and seasoning. Marinara sauce is often used as a base for pasta dishes, pizza, or as a dipping sauce for breadsticks and other appetizers.

The name “marinara” is derived from the Italian word “marinaro,” which means sailor. It is believed that the sauce was originally prepared by Italian sailors using simple ingredients that were readily available on their ships, such as tomatoes, garlic, and olive oil.

Marinara sauce is characterized by its vibrant tomato flavor, enhanced by the aromatic garlic and herbs. It’s usually cooked quickly, allowing the fresh flavors of the ingredients to shine through. While the basic recipe remains fairly consistent, there are variations in ingredients and preparation methods based on regional and personal preferences. This is Marinara sauce and here’s how you make it!

INGREDIENTS:

1.5 kg fresh ripe tomatoes (preferably San Marzano or Roma tomatoes)

4 cloves garlic, minced

1 small onion, finely chopped

4 tablespoons extra virgin olive oil

1/4 cup fresh basil leaves, chopped

1/4 cup fresh parsley, chopped

1 teaspoon dried oregano

Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Rinse the fresh tomatoes under cold water. Cut out the core from the stem end and discard. Using a paring knife, score a small ‘X’ on the bottom of each tomato.
2. Bring a large pot of water to a boil. Prepare a bowl of ice water. Carefully place the tomatoes in the boiling water and blanch for about 1 minute. Using a slotted spoon, transfer the tomatoes to the ice water bath to stop the cooking process. Once cooled, peel off the skins starting from the ‘X’. Remove any excess seeds and chop the tomatoes into small pieces.
3. In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until softened and fragrant, about 5-7 minutes.
4. Stir in the chopped tomatoes, fresh basil, fresh parsley, and dried oregano. Season with salt and pepper to taste.
5. Reduce the heat to low and let the sauce simmer gently, uncovered, stirring occasionally, for about 45 minutes to 1 hour. This will allow the flavors to meld and the sauce to thicken.
6. Taste the sauce and adjust the seasoning if necessary, adding more salt and pepper as desired.
7. Serve the marinara sauce hot over cooked pasta of your choice. Garnish with additional fresh basil leaves if desired.
8. Allow any leftover sauce to cool completely before transferring it to an airtight container. Refrigerate for up to 5 days or freeze for longer storage.