Homemade Marinara sauce
Amazing homemade Italian marinara sauce made from scratch is an all rounder sauce which taste good over pizzas and pasta. Why homemade when you can buy everything from the store ? Well, to start with, I control what goes in the sauce. Secondly, there are no preservatives or un-pronounced ingredients that are added and the best part is I can customize the recipe to my liking.
This red sauce is simple and made with basic ingredients which comes right off your pantry. Homemade tomato puree combined with fresh basil, onion, garlic is cooked in olive oil and is seasoned with spices which gives this sauce an authentic flavor. Just follow the 4 simple steps below and your homemade marinara sauce will be ready in 20 minutes.
One can always substitute homemade marinara sauce and homemade tomato puree for a store bought to save time. You can even add more spices like Oregano, Thyme and Rosemary to enhance flavors, likewise white wine and red wine would also be great addition to this sauce.
INGREDIENTS – WILL YIELD 3 CUPS OF TOMATO PUREE
6-8 medium size tomatoes
1 teaspoon Vinegar (optional – use only if storing for a longer time)
INGREDIENTS FOR MARINARA SAUCE–
1 medium onion roughly chopped
1 tablespoon chopped garlic
1/2 cup chopped fresh basil
1/4 cup Olive oil
3 tablespoon fresh cream (optional)
1 tablespoon dried basil leaves
1 teaspoon Cayenne pepper or red chili powder
1 tablespoon Sugar
Salt to taste
1. Wash and clean tomatoes. Apply a small incision in tomatoes and drop them in a potful of boiling water for 7-9 minutes. Soon you will notice the skin peeling off from the tomatoes. Using a spoon take remove them from hot water and give them a cold bath by dropping them in cold water. This will speed up the peeling process.
2. Peel off the tomato skin and discard. Using a sharp knife chop the juicy flesh of tomatoes and toss them into a mixer and liquefy/puree them. For a seedless puree pass it through a strainer.
3. Assemble ingredients for marinara sauce.
4. In a pan heat olive oil and add chopped onions and garlic. Cook till onion starts to caramelize.
5. Stir in tomato puree, salt, cayenne pepper, fresh basil leaves and stir it to combine the flavors. Allow it to simmer and bring it to a boil.
6. Using a hand blender churn the sauce up. If you like it chunky then leave it as is and move on to the next step. Time to flavor up with dried basil leaves. Well the question is- if fresh basil is already added why add dry basil leaves – simple dried herbs are more flavorful and they hold their flavor for a longer time while cooking.
7. Add sugar to balance the acidic content of the tomatoes and finally stir in the cream. Give it a good stir and take it off the flame. Your homemade marinara sauce is ready, allow it to cool down and then store it airtight containers for later use. You can even freeze this sauce, whenever ready to use it – take it out of the freezer, let it sit on the counter to thaw and use as desired.
8. Homemade Marinara sauce is ready. When completely cooled, store it in airtight container in your fridge or freezer.