How to Make Chef-Quality Marinara Sauce
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!
Servings: 16 1/2 cup servings; makes 8 cups
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
TIP: The flavor of this sauce is richer with deeper flavor due to the roasting the tomatoes dry in the pot. This is achieved with just 1 hour of cooking.
* Mutti Tomato Paste does not contain Citric Acid (an ingredient I stay away from.) It is double concentrated and delicious.
Compared to Rao's Marinara Sauce: (which I do use in a pinch)
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.
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
Calories: 42kcal | Carbohydrates: 9g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 300mg | Potassium: 341mg | Fiber: 2g | Sugar: 5g | Vitamin A: 264IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg