Melt butter in a thick-bottomed soup pot on medium-heat. Add garlic, onion and chili flakes and sauté until onions are soft and translucent.
Add tomatoes, red wine, basil, bay leaves and oregano and bring to a boil. Reduce to low and cook for 20 minutes.
Once cooked, remove and discard bay leaves and basil from the sauce. Mash sauce using a potato masher. Add vinegar, salt and pepper and taste, adjusting seasoning as desired. Use in your favourite recipe or store in airtight container and use within one week.
Marinara Sauce
Ingredients
¼ cup unsalted butter
1 sweet onion, fine-chopped
5 cloves garlic, fine-chopped
¼ teaspoon red chili flakes
2 28oz. cans San Marzano tomatoes
¼ cup red wine
2 sprigs fresh basil
2 bay leaves
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
Directions
Melt butter in a thick-bottomed soup pot on medium-heat. Add garlic, onion and chili flakes and sauté until onions are soft and translucent.
Add tomatoes, red wine, basil, bay leaves and oregano and bring to a boil. Reduce to low and cook for 20 minutes.
Once cooked, remove and discard bay leaves and basil from the sauce. Mash sauce using a potato masher. Add vinegar, salt and pepper and taste, adjusting seasoning as desired. Use in your favourite recipe or store in airtight container and use within one week.
Marinara Sauce
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San Marzano tomatoes cooked with onion, garlic, oregano, basil, balsamic vinegar and butter…
MARINARA SAUCE is like a tomato sauce all grown up!
This homemade tomato sauce is wonderful to have on hand for things like basic pasta recipes, and more impressive dishes like our amazing MEATBALLS MARINARA. In a way, making it often inspires us to then make even more delicious food. This MARINARA SAUCE is funny that way!
Although we’ve known the secret to this good sauce for years, our goal here is to demystify the process and make it easy for you to try your saucy hand at. Because it’s so fab, you better PIN it to a favourite board for future reference and also bookmark the page for easy access. Others will love it if you send them this recipe too, so send away!
Here are a few things that make it all work:
CAN-DO
I’m always amazed by the stellar flavours that come out of a can of San Marzano tomatoes. There’s something quite magical about the way they process these superior tomatoes. They’re so darn sweet and juicy, and brilliantly coloured too. They have that perfect balance of sweetness and acidity needed for this recipe.
Although you’ll probably be able to find cans of San Marzano tomatoes in your local grocery store, scroll to the bottom of this post for a few options in the AMAZON section.
POT SHOT
What would a tomato sauce be without fresh basil? If you have some growing in your garden or deck planter as I do, now’s the time to use it. Other things we add to round out the flavours are onion, garlic and butter. Don’t be afraid of the quantity of garlic used in this sauce; it does add flavour, but you won’t find it overpowering. Also, make sure to track down a variety of sweet onion like Vidalia for best results.
GLORIOUS
Some of my favourite kitchen moments happen when I’m cooking with friends, and I notice a technique I never would have thought of trying. Such was the case a few years back during a trip to Italy.
Friends and I were staying at a rental and booked a local pasta pro to help us make dinner. She made a similar sauce but used a POTATO MASHER on the finished sauce. How do you say brilliant in Italian? I now do the same thing and it gives this MARINARA SAUCE a slightly chunky finish. Love this!
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Ingredients
¼ cup unsalted butter
1 sweet onion, fine-chopped
5 cloves garlic, fine-chopped
¼ teaspoon red chili flakes
2 28oz. cans San Marzano tomatoes
¼ cup red wine
2 sprigs fresh basil
2 bay leaves
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
½ teaspoon kosher salt
½ teaspoon black pepper
Directions
Melt butter in a thick-bottomed soup pot on medium-heat. Add garlic, onion and chili flakes and sauté until onions are soft and translucent.
Add tomatoes, red wine, basil, bay leaves and oregano and bring to a boil. Reduce to low and cook for 20 minutes.
Once cooked, remove and discard bay leaves and basil from the sauce. Mash sauce using a potato masher. Add vinegar, salt and pepper and taste, adjusting seasoning as desired. Use in your favourite recipe or store in airtight container and use within one week.
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