Vibrant red, chunky, tomatoey goodness homemade and ready to smother your favorite pasta or pizza dishes. This homemade marinara sauce recipe is super simple and will easily outshine its store bought competitors.
Vine ripened tomatoes are plentiful in the summer months, but if you live in a region that is not blessed with these summertime finds you can easily make this recipe with canned tomatoes. If using fresh tomatoes be sure to remove the skin first.
Looking for another pasta recipe? Check this one out.
What is marinara sauce?
Popular in Italian cooking, marinara sauce is a sauce blend of tomatoes, onions, and herbs served with pasta.
What is in marinara sauce?
This simple recipe uses
- Olive oil
- chicken broth
- crushed tomatoes
- Salt and pepper
What’s the best pan to cook it in?
I find using a skillet works well. This will help the liquids evaporate quickly and thicken up the sauce. NY Times Cooking featured The folks at Wirecutter and their skillet testing results. Check out this review on the best skillet.
How to store it?
Marinara sauce stores best in an airtight container in the fridge for up to 5 days. I like to use a mason jar. You can can the sauce in a mason jar for a longer shelf life or simply pour the sauce in the jar, close the lid, and store in the fridge.
Can you freeze marinara sauce?
Yes. It will last up to 6 months in the freezer when properly frozen.
What can I use this sauce on?
Traditionally marinara sauce is served with pasta, however you can also use on your favorite pizza dishes, as a dipping sauce, soups, ratatouille.
How to make marinara sauce?
Heat a skillet on medium high. Add olive oil, onions, and garlic to pan and saute until about 5 minutes or until onions are translucent. Pour in chicken broth and simmer for another 5 minutes. Add tomatoes, salt, and pepper and simmer for 10 minutes, Add oregano and basil and simmer another 10 minutes. Serve warm over your favorite pasta/pizza dish. You can run the sauce through a food processor or blender if you prefer a less chunky sauce.
- Heat a skillet on medium high.
- Add olive oil, onions, and garlic to pan and saute until about 5 minutes or until onions are translucent.
- Pour in chicken broth, stir, and simmer for another 5 minutes.
- Add tomatoes, salt, and pepper stir and simmer for 10 minutes
- Add oregano and basil, stir, and simmer another 10 minutes.
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