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I’ve been tinkering with this recipe for marinara sauce for ages, and I reckon I’ve finally nailed it. The best part? It's a doddle to make, uses just six ingredients, and you can have it ready in about 20 minutes. It's got that proper, rich tomato flavour that’s brilliant with everything from pasta to chicken parmesan, or even for dunking your mozzarella sticks into. You can even use it for pizza, no bother!
Why You'll Be Chuffed With This Recipe
Over the years, I've tried all sorts—adding red wine, loads of different herbs, simmering it for hours on end. But I always come back to a really simple recipe. Honestly, simple just tastes best.
The secret is to use canned tomatoes. I know some people swear by fresh, but unless you've got really ripe, in-season tomatoes, tinned ones will give you a richer flavour every time. They're picked at their peak, so you're guaranteed a cracking sauce.
And here's another thing: dried herbs are my go-to. I know it sounds a bit mad, but dried Italian seasoning has a more consistent flavour and really stands up to the tomatoes. I was at a top Italian restaurant recently and I'm positive their sauce only used dried herbs. No faff, just brilliant flavour.
The Bits and Bobs You’ll Need
Olive oil: Two tablespoons of extra virgin olive oil will do the job nicely.
Onion and garlic: Give these a good, fine chop.
Crushed tomatoes: A 28-ounce tin is perfect. If you've only got chopped tomatoes, you can whizz them up with a bit of tomato purée.
Sugar & salt: The sugar helps balance the tomato's acidity, and a pinch of salt makes all the flavours sing.
Dried Italian seasoning: This mix of basil, oregano, rosemary, thyme, and marjoram is just what you need for a proper Italian taste.
Let's Get Cooking!
Sauté the onions: Heat the olive oil in a saucepan. Add your finely chopped onions and cook them for 4-5 minutes until they're soft and a bit see-through.
Add the garlic: Stir in the garlic and cook for another 30 seconds until you can smell it.
Simmer: Tip in the canned tomatoes, sugar, salt, and Italian seasoning. Give it a good stir, bring it to a gentle simmer, and let it bubble away for 15-20 minutes.
Ready to go! That's it, you're done! The sauce is ready to be used straight away. It'll keep for about a week in the fridge.
Honestly, this is the best homemade marinara sauce, and you don't need to be slaving away for hours to get it. Give it a go and let me know what you think!
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