What makes a good marinara sauce

Rating: 4. Read Reviews Add Review. Save Pin Print Share. Best Marinara Sauce Yet itachandra. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Simmer for 30 minutes, stirring occasionally. I Made It Print. Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. I'm rating this a 5 because the consistency is perfect; thick enough but not too much so that if one wanted to make a meatsauce out of it, the spoon would not stand up straight in the middle of the pot. Also a 5 star for ease of preparation and ingredients one tends to have on hand. I did have to add 2 more cloves of garlic but I am a garlic lover.

I followed exactly and used a 'Mier's Winecellar white table wine'. It seemed to enhance the flavor and didn't hinder it.

It also is a sweeter sort of wine so thought it would help with that sauce tartness thing we all try to fix. I did have to add 1 Tbsp. I'm going to let it sit in fridge overnight and make eggplant parm. Read More. Rating: 3 stars. This was a decent marinara but it had a bitter taste and the wine flavor was too strong. I felt like I was drinking a glass of wine while eating marinara sauce. Next time I'll use less wine and a little sugar. This ingredient shopping module is created and maintained by a third party, and imported onto this page.

You may be able to find more information about this and similar content on their web site. In a large, deep skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Pour in tomatoes and use a wooden spoon to break tomatoes into chunks. Fill tomato can almost halfway with water and swirl to catch any remaining sauce, then add to skillet.

Season with oregano, red pepper flakes, salt, and pepper and stir in basil. Bring mixture to simmer. Reduce heat to low and simmer until liquid has reduced slightly, about 20 minutes. Discard basil before serving. Parker Feierbach. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Rian Handler Rian Handler is a food writer, editor, and recipe developer with a fierce love for sour gummies.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.

More From Recipes. Created for From Delish for Created by Delish for. Take the taste test. If needed, add more salt to bring out more tomato flavor, or add a pinch or two of sugar to balance the acidic flavor. This sauce recipe makes enough for several servings. If making it to can or freeze for later, double, triple or make more times the recipe. Process in a water bath with sealed lids for 35 minutes.

Ladle the cooled sauce into gallon freezer bags. Lay the bags flat in the freezer then for easy storage, stack upright like envelopes. Freeze the sauce for up to 4 months. If you mak e this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with foodiecrusheats. We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own. Search This Website Jump to Recipe. Homemade Marinara Sauce Ingredients Marinara sauce is an extremely simple recipe to make. Extra virgin olive oil. The olive oil imparts a LOT of flavor in this recipe so choose the best extra virgin olive oil you can afford.

I prefer olive oils with a clean taste that are clean, fruity and bright. Choose firm cloves of garlic. Tomato paste. Tomato paste is simply concentrated tomato, and adds depth to this sauce. I prefer using it from the tube rather than the can for less waste. Basil or oregano. Regardless of which herb you choose, make it fresh. Kosher salt and freshly ground black pepper. Salt is what balances the tomatoes acidity in this recipe with black pepper bringing the heat.