If you’ve ever looked at the prices of store bought marinara sauces, you know they can be a bit pricey! I’m here to show you the most delicious and rich marinara sauce you can make in just a flash! And at a fraction of the cost! Plus you’re in control of the quality of ingredients you use.
This sauce is superb served over a plate of spaghetti noodles, topped with fresh grated Parmesan cheese. One dish I use this for is my Chicken Concetta, which I will be sharing right after this post. It’s chicken topped with prosciutto, this Marinara Sauce and mozzarella cheese! Now that alone is worth making this sauce for!
If you have a busy life and many times get home just in time to throw something together, and quick, this sauce freezes fantastic! When you are in a hurry to get dinner on the table, just grab one of these out of the freezer, throw some pasta in a pot of salted boiling water and the others will think you were in the kitchen all afternoon! This recipe doubles and triples easily so you can have enough leftover for that freezer. Just saying…
Homemade Marinara Sauce
In a large skillet over medium heat, warm the extra virgin olive oil for a couple minutes. Add the garlic, stir and cook for about 30 seconds.
When the garlic is sizzling and starting to smell nicely, add the crushed tomatoes and stir.
I’m one to shop for whatever is on sale. I have used store brand canned tomatoes for this and it works well. However, I do find a different richness when I use good quality canned Italian tomatoes, so when I catch them BOGO, I stock up!
Pour about 2/3 cup of water into the tomato can and swirl around to get the rest of that tomato deliciousness. (Don’t want to waste any of that juice!) Pour the water into the sauce.
Now, let’s add some herbs and flavor. I love basil, oregano and salt in my Marinara Sauce. That’s it. Keep it simple but yet flavorful and rich.
As you can see here, I have a cube of frozen basil in my hand. I add one cube per recipe. This time of the year, it’s harder to find good fresh basil in the stores, so I keep it in the freezer. It works perfectly! Want to know how I freeze the basil I grow every year in my garden? Check out: Freezing Basil post and I’ll walk you right through it.
If you do find it in the stores or if it’s in season when you’re making this Marinara Sauce, chop up about 1/4 cup and toss it into the pan.
Add the dried oregano and salt. Stir. If you like a little heat, add the red pepper flakes here too.
At this point, it’s going to be really soupy. That’s ok cause you’re going to reduce it and thicken it up a bit.
Bring it to a boil over medium-high heat, cook for a couple minutes. Then reduce the heat to a medium-low heat and let it simmer until the desired thickness. I like to let mine simmer for awhile, but it can be ready in 15-20 minutes.
See how it’s thickening up? The water has evaporated allowing the herbs to infuse into the tomatoes.
And it’s ready to serve or freeze! It just doesn’t get any simpler than this for a good rich sauce! This makes enough for about 1 pound of spaghetti pasta.
Here’s the printer friendly recipe.