# Homemade Marinara Sauce

Marinara is a simple Italian tomato sauce with garlic, olive oil and basil. This version uses canned whole tomatoes for rich, sweet flavor all year round, and it takes just 40 minutes.

It is much brighter than jarred sauce and freezes well, so it is worth making a double batch. Use it on pasta, pizza, meatballs or chicken parmesan.

- Total time: 40 min (prep 10 min, cook 30 min)
- Serves: 6
- Per serving (estimated): 110 kcal, 2 g protein
- Cuisine: Italian. Category: Sauce. Diet: vegan, dairy-free, gluten-free.

## Ingredients

- 3 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, thinly sliced
- 2 tbsp tomato paste
- 1 can (800 g) whole peeled San Marzano tomatoes
- 1 tsp dried oregano
- 1/2 tsp kosher salt, or to taste
- 1/4 tsp red pepper flakes
- 1 tsp sugar, if needed
- 1/4 cup fresh basil leaves, torn

## Method

1. Pour the canned tomatoes into a bowl and crush them with your hands into rough pieces. Pick out any hard stem ends.
2. Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and a pinch of salt and cook 5 to 6 minutes, until soft and translucent.
3. Add the garlic and red pepper flakes and cook 1 minute, stirring, until fragrant but not browned.
4. Stir in the tomato paste and cook 2 minutes, until it darkens to a brick red color.
5. Add the crushed tomatoes with their juices, the oregano and the remaining salt. Stir and bring to a gentle simmer.
6. Reduce the heat to medium-low and simmer, partly covered, 20 to 25 minutes, stirring now and then, until thickened and the oil begins to separate at the edges.
7. Taste. If it tastes sharp, stir in the sugar. Add more salt if needed.
8. Stir in the basil and remove from the heat. Use it on pasta, pizza, chicken parmesan or as a dipping sauce.

## Why it works

- Canned San Marzano style tomatoes are picked ripe and packed fresh, so they are sweeter than most fresh tomatoes out of season.
- Cooking the tomato paste until it darkens adds deep, savory, umami flavor.
- Soft onion and gently cooked garlic give sweetness without bitterness.
- A 25 minute simmer thickens the sauce but keeps the tomato flavor fresh.
- Basil added at the end keeps its bright, peppery aroma.

## The science

- **Brown the tomato paste.** Tomato paste is concentrated tomato. Cooking it in oil until it turns brick red caramelizes its sugars and deepens its savory flavor, so the sauce tastes richer without any meat or long cooking. It is a small step that pays off.
- **Short or long simmer.** A short simmer of 20 to 30 minutes keeps a bright, fresh tomato taste, while a long simmer makes a deeper, jammy sauce. Marinara is the quick version, built for freshness rather than depth. It is a small step that pays off.
- **Canned tomatoes are good.** Canned tomatoes are processed at peak ripeness, so they are often sweeter and more consistent than supermarket fresh ones. Whole tomatoes are usually the best quality, and crushing them by hand gives the best texture.

## Tips

- Crush whole tomatoes by hand for a better texture than pre-crushed ones.
- Add a pinch of sugar only if the sauce tastes sharp, not by default.
- Stir in a spoonful of olive oil at the end for a glossy finish.

## Mistakes to avoid

- Burning the garlic, which turns the sauce bitter; add it after the onion and cook only 1 minute.
- Skipping the salt on the onion, which leaves the sauce flat; season in layers.
- Simmering with the lid fully on, which keeps it watery; leave it partly open.

## Variations and swaps

- Add 1/2 cup red wine after the tomato paste and simmer it down for a deeper sauce.
- Stir in a spoonful of capers and a few anchovies for puttanesca style.
- Blend half the sauce smooth for a creamier texture.
- Swap dried oregano for fresh thyme or Italian seasoning.
- Swap San Marzano tomatoes for any good whole canned tomatoes.
- Swap the onion for a halved onion, simmered whole and removed at the end, for a smoother sauce.

## Storage

Cool and refrigerate within 2 hours and eat within 4 days. Freeze in portions for up to 3 months and thaw overnight. Reheat to a gentle simmer, at least 165°F (74°C).

## FAQ

**What is the difference between marinara and spaghetti sauce?**

Marinara is a quick, light sauce of tomatoes, garlic and herbs. Spaghetti sauce is often thicker and may include meat, onions or more seasonings.

**Can I use fresh tomatoes for marinara?**

Yes, if they are very ripe. Peel and chop about 1.2 kg and cook the sauce 10 to 15 minutes longer.

**How do you make marinara less acidic?**

Cook the tomato paste well, simmer a bit longer, and add a pinch of sugar if needed. A small knob of butter also softens the acidity.

**How long does homemade marinara last?**

It lasts 4 days in the fridge or 3 months in the freezer. Cool it quickly before storing.

**What tomatoes are best for marinara?**

Whole peeled canned tomatoes, especially San Marzano, are best. They are sweet and low in acid.

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Source: https://cookingscientist.com/recipes/homemade-marinara-sauce (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846