Pardon me for bragging, but this sauce is pretty good. Okay. It’s really good. How do I know? Recipe tester feedback. They liked it. A lot. This recipes from my first book, The Messy Baker: More than 75 Delicious Recipes from a Real Kitchen. It’s a simple sauce that relies on good ingredients — San Marzano tomatoes for intense flavour, a Spanish onion for unobtrusive support, and fresh basil for a final touch. All affordable. All accessible. All delicious.
This recipe works year round. I’ve made marinara in the kitchen during a winter storm, and on the patio during a heat wave. It never fails to deliver. , Below, I answer some of the most commonly asked questions. Did I miss anything? If so, I’m just an email away.
What is a San Marzano tomato?
San Marzano is a variety of heirloom plum tomato that looks a bit like an elongated Roma tomato with a pointy tail. Because of its intense, sweet flavour and balanced acidity, it’s widely considered the best tinned tomato for sauces.
The majority of tinned San Marzano tomatoes come from Italy, just outside Naples. Once hard to come by, they are now found in most grocery stores alongside the familiar tinned tomatoes. While San Marzanos are more expensive than their local counterparts, they might be worth the added cost if tomatoes are the star of the sauce.
Can I use another kind of tomato?
Of course! Plum tomatoes of any kind will work. If you’re not happy with the taste of the tinned tomatoes you have on hand, add 1 to 2 tablespoons of tomato paste to intensify the flavour. If too much acidity is an issue, a tiny bit of baking soda (try 1/4 teaspoon per cup of tomatoes) can help.
Can I jazz up this Marinara sauce without adding heat?
Absolutely. If crushed dried peppers aren’t your thing, you can add a wide range of other ingredients to change things up. Try any or all of these:
Chopped sun-dried tomatoes
Sliced black kalamata olives
Beef (ground or meatballs)
Roasted vegetables, like peppers, zucchini, mushrooms)
A splash of heavy cream (about 2 tablespoons per cup of sauce to start)
A sprinkle of Parmesan
Besides spaghetti, what can I do with marinara?
You mean beyond meat and vegetarian lasagna? Marinara works beyond the confines of pasta. If you’ve got plenty of sauce but few ideas, try:
Some people like their marinara sauce with a bit of heat. Others prefer theirs plain. By making your own, you get to choose. Either way, this sauce is delicious and versatile.
Scale
Ingredients
2 tablespoons olive oil 4 cloves garlic, finely chopped 1 Spanish onion, finely chopped 1/2 teaspoon red pepper flakes (optional) 1 28-ounce can tomatoes (San Marzano are the best but regular are fine) 1/2 teaspoon fine sea salt (or more to taste)
Freshly ground black pepper 4 to 6 fresh basil leaves, slivered
Instructions
In a large saucepan over medium-low heat, heat the oil. Cook the garlic, onion, and pepper flakes (if using), stirring occasionally, until the onion is soft. Make sure you keep the heat low enough that the garlic doesn’t brown.
If using whole tomatoes, chop them. Add the tomatoes, along with the juice, to the onion mixture. Season with the salt and freshly ground black pepper.
Increase the heat to medium-high and bring the sauce to a boil. Reduce the heat and simmer, stirring occasionally, for 25 to 35 minutes, or until it has thickened.
Remove from the heat and stir in the basil. Season to taste with additional salt and pepper. Use immediately, or cool and store in an airtight container in the refrigerator.
Notes
Sauce will keep for up to a week if refrigerated. It can also be frozen for up to 2 months.
Keywords: San Marzano, sauce, pasta, Italy, tomatoes, onion, basil, garlic
