Saucy Secrets: How to Make the Perfect Marinara
On
08/08/2024Reading time:
8 min
Summary:
Few recipes are as contentious as marinara sauce — the ingredients and techniques often vary wildly. Some people add sugar, while others prefer tomato paste. Bay leaves, oregano, and basil are all acceptable herbs. Meanwhile, onions and butter are crucial to Marcella Hazan’s iconic recipe. There’s no widely agreed-upon list of ingredients for marinara, though, and after doing some research, it’s obvious that some are more important than others.
This marinara recipe is the culmination of years spent working as a professional writer and cook. Through interviews, advice, and home tinkering, I’ve combined a few different techniques to form this fail-safe master sauce. It’s a marinara that’s been guided by many different experiences, and many different pairs of hands over the years.
Marinera sauce
Why You’ll Love It
It has a rich tomato flavor. Using whole peeled tomatoes and tomato paste results in a sauce that is well-balanced with a deep and sweet tomato flavor.
There are just four ingredients. Garlic, whole peeled tomatoes, tomato paste, and basil (along with olive oil and salt) make this marinara sauce simply the best.important to turn off the heat and let the sauce rest for at least 30 minutes. During this time, the flavors will continue to develop and intensify, resulting in a richer and more flavorful sauce. Plus, this also allows the sauce to thicken and reach the perfect consistency.
Marinera Sauce
Ingredients
10 cloves garlic
2 (28-ounce) cans whole peeled tomatoes
1/2 cup olive oil
1/4 teaspoon red pepper flakes (optional)
1/4 cup double-concentrated tomato paste (from a tube)
2 sprigs fresh basil
1/2 teaspoon kosher salt, plus more as needed
Instructions
Thinly slice 10 garlic cloves. Pour 2 (28-ounce) cans whole tomatoes and their juices into a large, deep bowl. Squeeze and crush the tomatoes with your hands until a chunky sauce forms with pieces no bigger than 1 1/2 inch.
Heat 1/2 cup olive oil in a large Dutch oven over medium-low heat until shimmering. Add the garlic and cook for 1 minute. Add 1/4 teaspoon red pepper flakes if desired and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
Add 1/4 cup double-concentrated tomato paste. Cook, stirring often, until the paste is darker in color and fragrant, 2 to 3 minutes. Add the tomatoes, 2 fresh basil sprigs, and 1/2 teaspoon kosher salt. Increase the heat to medium-high and bring to a simmer.
Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes no longer taste acidic and the flavors meld, 25 to 30 minutes. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: The sauce can be refrigerated in an airtight container for up to 4 days, or frozen for up to 6 months.