An easy and straightforward Marinara Sauce is also known simply as Tomato Sauce. This sauce is ideal for pasta, lasagna, and pizza.
What is Marinara Sauce?
Marinara sauce is a tomato sauce that is usually made with tomatoes, fresh garlic, and herbs and can also include onions, olives, spices, and even a dash of wine in its many variations.
Here in Italy, alla marinara refers to a sauce made with tomatoes, basil, oregano, and sometimes olives, capers, and salted anchovies. People often eat Spaghetti with Marinara sauce.
This free version is the simplest possible and still delicious and full of flavor. Most Italian Sauces rely on simplicity, suitable application of techniques, and ingredients.
Easy Tomato Sauce Ingredients
For this simple tomato sauce, you only need Pasatta (pure tomato sauce), olive oil, garlic, fresh basil, and a dash of salt and sugar.
Salt rounds up the flavor, and sugar balances the acidity of the tomato.
How to make Tomato Pasta Sauce
Simply chop the garlic and fry it for 30 seconds in olive oil.
Add the tomato sauce (Italian Passata), half of the basil, salt, and sugar.
Let it cook on medium heat with a lid for 20 to 30 minutes, until thick.
Add the remaining basil leaves, put a lid on top and let it rest for 5 minutes.
Variations
You can add a finely chopped white or yellow onion to the sauce at the beginning of the cooking, just after frying the garlic. A Lot of people go for this option; I like it more without it.
In addition to fresh basil, you can include a tablespoon of fresh or dry oregano. I love the fresh basil by itself, so I tend to use oregano only when I am out of fresh basil.
If you want to add more complexity to the sauce, you can add a tablespoon of halved green olives.
If you like capers and want an extra acidity punch, add some capers.
To add more dept, you may choose to add half a cup of leftover red wine.
Does it Keep?
Totally. We always keep a batch in my freezer. We like making pizza once a week and it is very handy to have the tomato sauce ready. As we use this easy tomato sauce on a variety of dishes is a great keeper.
Simply thaw either in the refrigerator overnight or place the frozen chunk in a small or medium saucepan along with half-cup of water and let it simmer for 5-10 minutes.
How to use it
You can use this basic marinara sauce in Lasagna, Pasta and pizza.
If you want more Simple Italian Sauces, check out:
- 3-Ingredients Pasta Sauce
- 5-Minutes Vegan Pesto Sauce
- Creamy Vegan Sauce for Everything
- Cacio e Pepe Spaghetti
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
How to Make Homemade Marinara Sauce
Equipment
Ingredients
- 24 ounces tomato sauce pured (Italian passata)
- 2 tablespoons olive oil extra-virgin
- 2 garlic cloves
- 1 cup basil fresh leaves
- 1 tablespoon organic sugar cane
- 1 teaspoon sea salt
Optional:
- 1 onion yellow or white, chopped
- 1 tablespoon oregano preferably fresh, dry also works
- 1 tablespoon capers
- 1 tablespoon green olives halved
- ½ cup red wine
Instructions
- Grind or thinly chop the garlic and fry in olive oil on medium heat for 30 seconds.
- Add the tomato sauce, half of the basil leaves, sugar, and salt.
- Cook for twenty to thirty minutes until it has reduced on third. It should be thick.
- Remove from heat and add the remaining basil leaves. Taste for salt. Let it rest.
Notes
If using oregano, add it when the first batch of basil is added.
If choosing to add red wine, add it with the tomato sauce.
If using olives or capers, add them during the last five minutes before removing them from the heat. You can replace the tomato sauce with canned tomatoes or fresh super-ripe plum tomatoes (use the same quantity and put them in a blender for 1-2 minutes until pureed). If freezing any leftovers simply thaw either in the refrigerator overnight or place the frozen chunk in a small or medium sauce pan along with half-cup of water and let it simmer for 5-10 minutes.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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