Marinara sauce is a simple tomato sauce with just a few additional ingredients for flavor. Today, we make this Italian sauce with fresh tomatoes in under one hour. I also show you my cool trick to getting a nice deep red color on homemade tomato sauce.
Blanch tomatoes - Mark an X with a knife on the bottom of the tomatoes and put them in hot water for 3 to 5 minutes. Take them out with a slotted spoon and put them in cold water. Drain and cool the tomatoes until barely warm.
2 lbs Tomatoes
Tomato puree - Peel the skin with the edge of your knife. Deseed the tomatoes using the easy method shown in the video. Place the seeds in a colander to collect all the juices. Pulse the tomato pulp and juices in a bowl or food processor until smooth. Set aside.
Sauté - Add oil, garlic, chilly flakes, and onions in a Dutch oven or heavy-bottom sauté pan. Sauté until onions are translucent. Then, add the dried herbs, oregano, thyme, and rosemary. Followed by brown sugar. Saute for 2 minutes until the sugar caramelizes
2 tbsp Olive oil, ½ - 1 tsp Chily flakes, ½ cup Onions, 2 large Garlic cloves, 1 tsp Oregano, 2 sprigs Basil, 3 sprigs Thyme, 2 sprigs Rosemary, ½ tbsp Brown sugar
Simmer - Next, add the prepared tomatoes. Season with salt and pepper, and add the basil leaves. Bring to a boil, then lower the heat and simmer on medium-low for 30 minutes to an hour or until the sauce is thicker and you see some oil on the surface of the sauce. (looks shiny) The sauce will thicken and deepen as it cools.
½ tsp Salt, ½ tsp Pepper
Serve over pasta or use in any recipe that calls for marinara sauce.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you