Step by step Marinara Sauce Recipe from Fresh Tomatoes
Marinara sauce can be used to make spaghetti, lasagna and pasta. It can also be used as pizza crust and over meat ball. Actually, it’s a yummy dip as well.
Italian Basic Marinara Sauce
Marinara is an Italian tomato sauce which is good starting point for many recipes. I personally believe, the sauce is a base. You need to add mincemeat to turn it into bolognese. Or cheese and more seasoning to turn it into spaghetti sauce. For pizza, I have mentioned the variation ahead.
I even use it to make my chicken Manchurian when I don’t have time to make tomato puree. I use a mix of marinara sauce and ketchup. It works just great for Manchurian or sweet and sour chicken. I know, I’m mixing Chinese cuisine with American and Italian. But desi love doing this. After all, it should taste good, right?
The rustic marinara sauce is supposed to have bit of tomato texture. This is attained best with tomatoes that are skinned. So you don’t need to blend it in food processor. Just breaking with wooden spatula works.
Since, we are using fresh tomatoes, and I’m not skinning 2 kg tomatoes, I just blend and strain the tomato puree through a coarse sieve and that removes the skin and seeds giving a very smooth sauce.
Great way to use those Seasonal Tomatoes
This sauce is totally worth making when fresh and cheap tomatoes are available. I’m simply going to freeze it and use it to make pasta and pizza for kids. My boys just love it and having a prepared sauce makes it very easy.
For Pizza Crust:
This sauce is still thin for pizza crust, you may simmer it for long with more oregano, green chillies, cumin powder, fresh coriander (I would add capsicum too) or just add tomato paste along with these ingredients and you are good to go with thick yummy pizza sauce.
For other stews and pasta the consistency is just right.
Lastly, you may add chicken stock in it for extra flavor but that would be mean longer simmer time or you may add chicken cube for quick flavor fix.
If you can get your hands on fresh rosemary, parsley, celery, fennel or basil add to the sauce. Some people add carrot as well for rich color and thickness in the sauce.
How to make Marinara Sauce Recipe
This is simple and easy way to make Marinara Sauce with fresh tomatoes.
- 4 tablespoon oil preferably olive oil
- 1 medium onion chopped
- 2 tablespoon chopped garlic
- 1 tablespoon crushed chillies or less to taste
- 1 teaspoon Kashmiri chilli (optional)
- 1 teaspoon dried basil
- ¼ teaspoon black pepper
- 2 bay leaf
- 2 kg tomatoes cut in chunks
- 1 tablespoon vinegar preferably balsamic
- 2 tablespoon sugar
- ½ teaspoon salt
Take oil in a wide based pot, and sauté onion with spices for 1 minute until onions are translucent.
Then add tomatoes, vinegar, sugar, salt. Cover the pot and cook for 20 minutes until tomatoes are soft. Switch off heat and let it cool.
Now, blend tomatoes into a smooth paste with food processor or immersion blender.
Bring the tomato puree back to pot and simmer for 30 minutes on medium heat with occasion stirring. When back of spoon get covered with sauce without dripping easily, it means sauce is ready.
Fill hot sauce in jars and let it cool completely then place the lids.
Can be stored in fridge for 4-5 days. Use clean spoon for serving and cover top sauce with olive oil.
You may freeze the sauce and it is good to use for 6 months.
You may freeze in cubbed trays or small jars for easy defrosting.
Step by step Marinara Sauce Recipe
In a wide and thick bottomed pot, fry onion with spices.
I also add Kashmiri chilli, which only to enhance color of sauce, you can skip Kashmiri chilli, if you don’t have it.
When onions are soft, add remaining ingredients.
Sugar, salt and vinegar. Cover pot and cook for 15 minutes until tomatoes are soft.
(Sugar and vinegar both might need adjustment depending upon variety of tomatoes.)
At this stage, switch of flame and let tomatoes cool enough to blend. Discard bay leaves before blending.
(If you used skinned tomatoes, you can skip blending and just break tomatoes with spatula while simmering. But, I feel skinning so many tomatoes is tedious.)
Blend into smooth paste.
Strain through a coarse strainer.
Simmer sauce on medium to low heat with occasional stirring until the spatula gets covered with sauce without dripping.