This simple and vibrant Italian staple is simple to make – I have been cooking it for three decades, offering the best techniques to make the most flavorful sauce. You will make this chef-quality marinara sauce over and over again!
The Most Important Technique:
San Marzano tomatoes are strained – so the puree is separated from the plum tomatoes.
The tomatoes are crushed by hand and added to the onions in the pot.
NOW – the tomatoes are cooked over medium high heat to caramelized them and add a roasted flavor. Chef Quality – cooked in just over 1 hour… exceptional flavor!
The rest of the flavoring ingredients are then added: remaining tomato puree, tomato paste, garlic (I like lots of it!), dried oregano, chili flakes and evoo. The sauce is cooked for 30 minutes. (Water will be added and cooked for an additional 30 minutes)… then done.
Let’s make the Marinara Sauce:
I always make a big batch of Marinara Sauce!
It takes similar effort to make less – and I like having extra in the freezer for future recipes.
The tomato puree from 2, 28 ounce cans will be in the bowl below the strainer.
4 1/2 cups of tomato puree will be used later in the recipe.
Then “CRUSH” the tomatoes with your fingers and add them to the pot with the onions. This is simple- they will crush easily!
This technique offers an amazing roasted flavor – which adds a quick jolt of brightness with natural sweetness
This specific technique offers the best flavor:
Here we are using beefy and low-acid canned San Marzano Tomatoes for the Marinara Sauce.
Ingredients matter! Roasting the tomatoes in the pot, and adding the puree afterwards rewards you with a complex and rich tasting sauce in just over one hour.
4 1/2 cups of the reserved tomato puree is added and cooked for 30 minutes uncovered, stirring from time to time
The last step: 1/2 cup filtered water is added and the sauce is cooked for 30 minutes – covered. 1 teaspoon of sea salt is added and cooked for 5 minutes to mingle the flavors
Why I choose San Marzano Tomatoes:
- San Marzano tomatoes are a premium type of Italian plum tomato, widely regarded as superior due to their sweet, low-acid, and rich flavor.
- They are often labeled: “DOP” – Protected Designation of Origin.
They must be grown, processed, and packed in the Sarnese Nocerino area of Italy. - These tomatoes have a thick flesh, few seeds, and a sweet, balanced, low-acid taste.
- I choose canned Cento brand, they are available nearby and contain only tomatoes and very low sodium content.
- Let’s compare these San Marzano tomatoes to Muir Glen Organic Whole Peeled Tomatoes… Besides tomatoes, this brand contains Sea Salt, Citric Acid, Calcium Chloride.
This brand contains 9 times the amount of sodium, and Citric Acid and Calcium Chloride too – – which are preservatives (unwanted ones!)
Rigatoni Pasta with my Chef-Quality Marinara Sauce
Additions: Roasted Zucchini & Eggplant, Parmesan Reggiano Cheese and Basil Leaves
Marinara sauce originated in the 16th century after tomatoes were introduced to Italy from the New World by Spanish explorers. Its name translates to “sailor-style” (alla marinara), reflecting its historical roots as a staple for mariners.
Enjoy making this wonderful Marinara Sauce!
I make a big batch to use all week, and freeze some.
Karen
LOVE tomatoes like me?
I have a whole category here: Everything Tomatoes
A wonderful recipe using this marinara sauce:
Totally Homemade Spinach & Chicken Meatballs
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How to Make Chef-Quality Marinara Sauce
Equipment
- 1 dutch oven pot with lid or 3 quart heavy stainless steel pot with lid
Ingredients
- 4 tablespoons extra, divided
- 3/4 cup onion, peels and chopped, small dice
- 56 ounces canned San Marzano plum tomatoes in puree, 2 – 28 ounce cans from Italy
- 2 1/2 tablespoons tomato paste*, I use Multi brand from Italy
- 1 1/4 teaspoon dried oregano
- 1/4 teaspoon chili flakes
- 3 tablespoon garlic, peeled and finely chopped
- 1/2 cup filtered water
- 1 teaspoon sea salt
Instructions
Start the Marinara Sauce:
- To a 5 – 6 1/2 quart dutch oven add 2 tablespoons of evoo. Heat one minute over low-medium heat. Add onions and cook until translucent, 5 minutes. Turn heat off.
Prepare tomatoes:
- Open 2 cans of tomatoes. Set a medium holed strainer over a large bowl. Pour contents of the cans into the strainer. Using a rubber spatula, gently stir to release the puree to the bowl below. Stir until most of the puree is below. Set aside the puree.
- Move the plum tomatoes close to the pot. Pick up a tomato, gently squeeze to release juices in the strainer and crush them with your fingers into the pan with the onions. (Crush into about 1 inch pieces; they will cook down in the sauce.)Continue with all the plum tomatoes – crushing into the pot. Set side the puree for now.
- Raise the heat to medium-high, stir the tomatoes into the onions. Cook for a full 5 minutes, stirring – to roast the tomatoes for flavor. Do not skip this step! A little browned color is ok.
- Reduce the heat to low. Add remaining 2 tablespoons of evoo, tomato paste, oregano, chili flakes and garlic. (I like a lot of garlic – add the amount that suits you taste.) Stir all well and add the tomatoes puree (4 1/2 cups.) Bring to a simmer and cook 30 minutes uncovered, stirring from time to time. Add a large basil sprig here if you like.
- Add 1/2 cup of filtered water, stir well and cover the pot. Cook an additional 30 minutes. Add salt, stir in cook 5 minutes uncovered.
Storing the Marinara Sauce:
- This freshly made sauce will last up to a week refrigerated. I store in glass containers with a tight seal in the coldest part of the refrigerator. To Freeze: Store the sauce in 2 cup containers with a good seal in the freezer, use within six months.
Notes
My sauce has a fraction of the sodium, lower fat and calories. This recipe may not be reproduced without the consent of its author, Karen Sheer. Add a large basil sprig here if you like.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow going to make this. Looks yummy I’ll give it a a try.
Thanks Deandra!
😀Karen
Hello Chef Karen:
This is a really important recipe for home cooks. Even though San Marzano tomatoes are more expensive, you still come out ahead of the game when you consider the cost of higher end jarred sauce. I too have been making my own sauce forever, but I know without even trying this (which I will any day now….) that the San Marzanos AND the roasting will make a huge difference. Lately I’ve been making lots of chicken cutlets for quick meals. Fresh or pulled out of the freezer this recipe is a great go-to, Thanks for breaking it down for us. What I like most about your site is that you focus on both the quality of the ingredients and method, two things that can make a huge difference in the outcome. XO
Well thank you Lisa! I’m happy you agree about San Marzanos. They are plump, of exceptional color, have thick walls and less seeds.I do think they are worth the extra $ too – you will achieve a better tasting sauce.
Thanks too for recognizing I always like to focus on the quality of ingredients, they are an integral to a recipe’s success and flavor.
I hope you enjoy the marinara sauce.
😀Karen