Sarra This Ina Garten Marinara Sauce Recipe is a simple and flavorful recipe, which is made with high-quality San Marzano tomatoes and fresh garlic. It’s a classic, foolproof recipe, ready in about 50 minutes.
Jump to RecipeIna Garten Marinara Sauce Recipe Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 (28-ounce) can of San Marzano tomatoes, crushed
- ¼ cup dry red wine (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup fresh basil leaves, chopped (for garnish)
How To Make Ina Garten Marinara Sauce
- Sauté the Aromatics: In a large saucepan or skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 5–7 minutes, until it becomes soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Sauce: Pour in the crushed San Marzano tomatoes and the optional red wine. Add the kosher salt, black pepper, dried oregano, and optional red pepper flakes.
- Simmer to Perfection: Stir everything together and bring the sauce to a gentle simmer. Reduce the heat to low, and let it cook, uncovered, for 30–40 minutes. Stir occasionally to prevent sticking. The sauce will thicken and the flavors will deepen.
- Finish and Serve: Just before serving, stir in the chopped fresh basil. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Recipe Tips
- What are the best tomatoes for marinara sauce? For the most authentic and richest flavor, use high-quality canned San Marzano tomatoes. They are less acidic and have a sweeter, deeper flavor than other varieties.
- How do I get a deep, rich flavor? The key is patience. Don’t rush the simmering process. Allowing the sauce to cook slowly for at least 30-40 minutes lets the flavors meld and develop into a rich, complex sauce.
- How can I make the sauce smoother? If you prefer a less chunky, smoother sauce, you can use an immersion blender to carefully blend the sauce directly in the pot until it reaches your desired consistency.
- Can I make a big batch of this sauce? Absolutely. This recipe doubles or triples beautifully. It’s perfect for making in large quantities to freeze for quick and easy future meals.
What To Serve With Marinara Sauce
This versatile sauce is a kitchen staple. Use it as:
- A classic sauce for any pasta, like spaghetti or penne.
- A flavorful base for homemade pizza.
- A dipping sauce for garlic bread, mozzarella sticks, or calamari.
- The sauce for Chicken or Eggplant Parmesan.
How To Store Marinara Sauce
- Refrigerate: Store leftover sauce in an airtight container in the refrigerator for up to 5 days.
- Freeze: This sauce freezes exceptionally well. Let it cool completely, then pour it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the refrigerator.
Marinara Sauce Nutrition Facts
Nutrition information is not available for this recipe. Please calculate based on the specific ingredients used.
FAQs
Yes. You will need about 2 pounds of ripe tomatoes (like Roma or San Marzano). Blanch, peel, and crush them before using. You may need to simmer the sauce a bit longer to achieve the same rich consistency.
The easiest way to thicken the sauce is to let it simmer longer, uncovered, allowing more water to evaporate. For a quicker fix, you can stir in a tablespoon or two of tomato paste.
If you prefer not to use wine, you can substitute it with an equal amount of chicken broth, vegetable broth, or simply water to maintain the liquid balance.
Ina Garten Marinara Sauce Recipe
Course: SauceCuisine: ItalianDifficulty: Easy6
servings10
minutes40
minutes–
kcalA simple, timeless, and versatile tomato sauce, rich with the flavor of San Marzano tomatoes, garlic, and herbs.
Ingredients
-
2 tbsp olive oil
-
1 medium onion, chopped
-
3 cloves garlic, minced
-
1 (28-oz) can San Marzano tomatoes, crushed
-
¼ cup dry red wine (optional)
-
1 tsp kosher salt
-
½ tsp black pepper
-
1 tsp dried oregano
-
¼ tsp red pepper flakes (optional)
-
¼ cup fresh basil, chopped
Directions
- Sauté chopped onion in olive oil until soft, then add garlic and cook for 1 minute.
- Stir in crushed tomatoes, optional red wine, salt, pepper, and oregano.
- Bring to a simmer, then reduce heat to low.
- Cook uncovered for 30-40 minutes, stirring occasionally, until thickened.
- Remove from heat and stir in fresh basil.
- Serve immediately or store for later use.
Notes
- Using high-quality San Marzano tomatoes will provide the best flavor.
- Don’t rush the simmering process; this is where the deep, rich flavor develops.
- For a smoother sauce, carefully use an immersion blender until you reach the desired consistency.
- This sauce freezes beautifully, so consider making a double batch for future meals.
