Marinara Sauce is an Italian classic that can be made in just 15 minutes. You can prepare this sauce while your pasta is cooking and have an authentic Italian dish in no time. Add this Marinara sauce to your favorite pasta, Gnocchi or Tagliatelle.
Marinara comes from the Italian word which means “marine.” The sauce could be prepared easily by the sailors . It can be used with pasta types or baked dishes like baked Ziti, Lasagna, or parmigiana dishes. Its history dates back to the 16th century when Spaniards introduced tomatoes to Italy, long after the Arabs introduced pasta to Italy in the 12th century. The fishermen and sailors needed an easy sauce to prepare on their vessels, and Neapolitan wives made it to create dishes when their sailors and fishermen came home. Now it has become a global favorite. Marinara has also evolved into a favorite sauce for pizza and a dipping sauce for all types of fried treats like mozzarella sticks.
I made this sauce with my Nonna decades ago using San Marzano tomatoes. Today, I use cherry tomatoes due to the scarcity of San Marzano tomatoes, and the cherry tomatoes provide a sweet flavor my family loves.
Since this sauce is not simmered all day, it will have a thinner consistency than traditional pasta sauce. If you desire a thicker sauce, add a little tomato paste to the recipe, but this will increase cooking times. Since the sauce is cooked quickly, The sauce will retain a bright red color for a perfect presentation.
Adding vegetables can add small bursts of different flavors to your sauce. For example, traditional Italians say, “No peppers in your sauce.” I think the addition of some green or red bell peppers adds a small variety of flavor to your creation. You can also add or subtract herbs to adjust the flavor of your sauce. Try different variations each time you prepare it to create the perfect sauce.
Marinara Sauce Ingredients:
– 3 cups diced tomatoes (my favorite is cherry tomatoes cut in half)
– 1 tablespoon of red pepper flakes (optional if you like a little heat)
– ½ cup Pecorino Romano or Parmesan cheese –
-1 cup chopped onion – 3 garlic cloves (add more if you like)
– 1 teaspoon of herbs and spices to taste (such as thyme or fresh basil) – Salt and pepper to taste
– 2 tablespoons olive oil
– 1/2 cup Heavy cream (optional)
– ½ cup assorted diced vegetables, such as red or green peppers, carrots, or celery (optional)
– 2 or 3 chopped garlic cloves
Marinara Sauce Directions:
1. In a 12-inch saucepan, heat the olive oil over medium/low heat. Add the cup of onions and 2-3 chopped garlic cloves. If you are using 1/2 cup assorted chopped vegetables, add them at this time. Cook the vegetables until the onions are translucent, being careful not to burn the garlic to preserve its flavor. Add the 1 tbsp red pepper flakes.
2. Add the 3 cups diced tomatoes and the herbs and spices of your choice. Let it sauté for about 5 minutes.
3. If you choose to add 1/2 cup heavy cream for a thicker and creamier sauce, do so at this point. If the sauce becomes too thick, you can thin it out with some vegetable broth.
4. Add the 1/2 cup Pecorino Romano cheese and stir until melted and combined. At this point, you should have a nice Homemade Marinara Sauce that you can add to your pasta.
Variations:
You can add additional flavors to your sauce based on your preference. You can also use an immersion blender, food processor, or blender to puree your sauce for even distribution of flavors. If you prefer a chunky sauce, remove any sautéed vegetables before pureeing the sauce and add them back afterward.
Ingredients
- 3 Cups Diced Tomatoes (my favorite is cherry tomatoes cut in half)
- 1 tbsp Red Pepper Flakes (optional if you like a little heat)
- ½ Cup Pecorino Romano Cheese
- 1 Medium Chopped Onion
- 3 Coves Fresh Garlic (add more if you like)
- 1 tsp Fresh Basil
- 1 tsp Thyme
- 2 tbsp Olive Oil
- ¼ Cup Heavy Cream
- ½ cup Diced Vegetables (Green Pepper, Celery, or Carrots)
Instructions
- In a 12-inch saucepan, heat the olive oil over medium/low heat. Add the cup of onions and 2-3 chopped garlic cloves. If you are using 1/2 cup assorted chopped vegetables, add them at this time. Cook the vegetables until the onions are translucent, being careful not to burn the garlic to preserve its flavor. Add the 1 tbsp red pepper flakes.
- Add the 3 cups diced tomatoes and the herbs and spices of your choice. Let it sauté for about 5 minutes.
- If you choose to add ¼ cup heavy cream for a thicker and creamier sauce, do so at this point. If the sauce becomes too thick, you can thin it out with some vegetable broth.
- Add the 1/2 cup Pecorino Romano cheese and stir until melted and combined. At this point, you should have a nice Homemade Marinara Sauce that you can add to your pasta.
- You can add additional flavors to your sauce based on your preference. You can also use an immersion blender, food processor, or blender to puree your sauce for even distribution of flavors. If you prefer a chunky sauce, remove any sautéed vegetables before pureeing the sauce and add them back afterward.
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