Mangia! Mangia!
I love making my own marinara sauce! I also love to grow my own tomatoes and during the summer months, depending on the harvest, I will be cooking marinara sauce 2 to 3 times. This sauce is so simple to make, it freezes well, and I also like to can the sauce for Christmas presents.
If you don’t have fresh tomatoes, don’t worry, this sauce is delicious using canned tomatoes. I like the flavor of the canned whole tomatoes the best, and specifically San Marzano variety. Those are the Italian variety that are lower in acid, flavorful, have less seeds and produces a thick sauce.
Use Fresh Basil!
Fresh basil is part of the flavor secret to a great marinara sauce. You can use a whole sprig-stem and all. The stem carries a lot of flavor. Before you toss it in, bruise the stem with the butt of your knife or a meat mallet or even the bottom of a small saucepan! Be sure to remove it before you use the immersion blender.
Using Red Wine
Ask any Italian Nonna and she will tell you Red Wine is an essential ingredient in marinara! The wine should not be expensive, but it’s essential it’s ‘of drinkable quality’. What this means if you can drink it, it’s ok to use in cooking. DO NOT purchase “Cooking Wine” from the grocery store. This is not of drinkable quality. It has added salt that is guaranteed to ruin any dish. If you do not want to use wine in this dish, substitute red wine vinegar instead but cut back on the quantity by half.
Parmesan Rinds?
Here’s another Italian cooking secret! I purchase good quality Parmesan (Costco has a great price on wedges). I grate it myself, for the best flavor, right down to the rind. I have a container in my freezer labeled “Parmesan Rinds” and I stash it in there for the next time I make marinara, soups, or stews. When I remove it from the freezer, I wipe the whole rind with a vinegar soaked paper towel to remove any mold that might have escaped view before freezing. Toss it into your marinara and remember to remove it before you use the immersion blender.
Serving Suggestions
This marinara is delicious simply over spaghetti. Adding some meatballs or Italian Sausage really elevates this dish. Don’t forget the grated Parmesan to sprinkle on top. How about some garlic bread?
Prego! (That’s Italian for ‘you’re welcome’!)
Basic Marinara Sauce
Equipment
- Dutch Oven
- Immersion Blender, food processor or blender
Ingredients
- 3 28-ounce can Whole tomatoes
- 3 tablespons olive oil
- 1 large onion finely chopped
- 5 cloves garlic finely chopped
- 1/2 cup Red Wine, of drinkable quality
- 1/2 teaspoon red chili flakes
- 1 tablespoon Kosher Salt
- 1/2 cup fresh basil chopped
- 1 pinch granulated sugar if tomatoes seem bitter
- 1 piece Parmesean rind *See notes
Instructions
- Heat oil in a large Dutch oven or large saucepan over medium heat. Add the onion and cook until translucent, about 7-10 minutes. Add the garlic and cook for another 30 seconds. Stir in the red chili flakes, letting them heat for 15 seconds to release their flavor and then pour the liquid from the tomatoes into the pan. Using your hands, crush each whole tomato and add to the pan.
- Bring to a boil over medium-high heat, stirring frequently, then reduce the heat to maintain a simmer. Add the Parmesan rind, salt, basil and red wine and simmer, stirring occasionally, until sauce is full-flavored and has reduced to a thick, saucy consistency, 45-60 minutes.
- When the sauce is the consistency you like, pull out the Parmesan rind and any basil stems you threw in and discard. Taste for seasoning. Let sauce cool for about 10 minutes. Using an immersion blender, blend the sauce to a smooth consistency. The texture is entirely up to you.
Notes
- You can add a whole sprig of basil to your sauce as it cooks. The stem carries a lot of flavor. Be sure to remove it before serving or freezing.
- Parmesan rinds add flavor to your marinara. Be sure to remove and discard before serving or freezing.
