마리나라 소스(Marinara Sauce)
마리나라 소스는 보통 토마토, 마늘, 허브, 양파로 만든 토마토 소스이다. 케이퍼, 올리브, 향신료, 와인을 약간 넣은 것도 있다. 이탈리아계 미국인 요리에 널리 사용되며, 이탈리아에서는 alla marinara('선원 스타일')로 알려져 있다. 이탈리아에서는 보통 토마토, 바질, 올리브 오일, 마늘, 오레가노로 만들지만, 가끔은 올리브, 케이퍼, 앤초비anchovy로 만들기도 다. 스파게티와 버미첼리vermicelli에도 사용되지만, 고기나 생선에도 사용된다.
How To Make Marinara Sauce | Chef Jean-Pierre
How to Make Marinara Sauce
Chef Jean-Pierre
As easy as it is to prepare a tomato sauce, one of the most important things to master is what order to add all the ingredients to the pot. Today I'm going to share with you the secrets to making an awesome marinara sauce! So let's get started!
Ingredients
- 2 tablespoons Basil or Garlic Extra Virgin Olive Oil
- 1 ½ to 2 cups Onion diced small
- 2 tablespoons Garlic chopped
- 1 tablespoon Fresh Thyme chopped
- 15-20 leaves of Basil cut into a fine chiffonade
- 3 to 4 Cans 28 Ounces each Peeled Tomatoes or a #10 Can
- 10 to 14 ounces Tomato Puree depending on how thick it is and how much water you have in your tomatoes
Instructions
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In a large saucepan or an enamel cast iron pot, add the Onion and cook for 5 to 10 minutes until they turned light golden brown. Add the garlic, when fragrant add the tomatoes, tomato puree, thyme and basil.
※ Do not add garlic together with onions. The garlic takes only a few seconds to release its fragrance and the onion takes a few minutes to release the sweetness. -
Bring to boil and immediately reduce to low heat and let simmer uncovered for 45 to and hour ½ depending how acid your tomatoes are.
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Adjust the seasoning and add your tomatoes are still a bit acid a touch of sugar only if necessary.
Super Simple Marinara Sauce Recipe - Cookie and Kate
Super Simple Marinara Sauce
Updated by Kathryne Taylor on September 5, 2024
This marinara sauce recipe is the best! It's so easy to make with just 5 basic ingredients and 45 minutes on the stove. No chopping required! This healthy homemade marinara will become your family's favorite.
Meet the marinara sauce recipe of my dreams! I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara every which way. This version is my favorite, no contest.
This homemade marinara sauce offers rich and lively tomato flavor. You’ll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. That’s it!
This marinara is exceptionally easy to make, too, so it’s perfect for busy weeknights. You don’t even have to chop the onion and garlic. Yep, that’s right—just crank open a can of tomatoes, halve an onion and peel some garlic. You’re ready to go!
This sauce offers lovely, authentic Italian flavor after a 45-minute simmer. I tried to take shortcuts to make it even faster, but no amount of tomato paste, spices, salt or sugar will make up for lost time.
Bottom line: It’s impossible to achieve enchanting, long-simmered marinara flavor in under 45 minutes. So throw those ingredients in a pot, pour yourself a glass of wine and boil water for pasta. Dinner is almost ready.
After trying many variations on marinara sauce, I adapted this recipe from Deb’s tomato sauce with onion and butter, which was originally sourced from Marcella Hazan’s 1992 cookbook, Essentials of Classic Italian Cooking.
I love that tomato sauce, but it doesn’t pass for marinara since it’s missing herbs, garlic and olive oil. So, I added dried oregano and two whole cloves of garlic (which you’ll smash against the side of the pan at the end).
I traded a reasonable amount of olive oil for the butter (you really don’t need to use a ton of olive oil here for rich flavor). I also added a pinch of red pepper flakes for a little kick, but those are optional.
Why is this the best marinara sauce?
Six reasons to love this recipe:
- This marinara sauce recipe requires 5 basic ingredients and yields rich, authentic marinara flavor.
- It’s super easy to make—no chopping required.
- Unlike most store-bought sauces, this marinara is free of added sugar.
- You can load up your pasta with as much of this wholesome sauce as you’d like. Tomatoes are good for you!
- The recipe yields two cups of sauce and freezes well, so you might as well double the recipe. Just cook it in a bigger pot.
- This marinara also makes an incredible pizza sauce. I made pizza with it and my friend remarked that it tastes like real-deal Italian pizza.
Please let me know in the comments how you like this sauce! It’s a new staple in my kitchen, and I hope it becomes a go-to recipe for you as well.
Craving more classic Italian recipes? Don’t miss these:
- Basil Pesto
- Vegetable Lasagna
- Hearty Spaghetti with Lentils & Marinara Sauce
- Baked Ziti with Roasted Vegetables
- Classic Minestrone Soup
- Italian Chopped Salad
Super Simple Marinara Sauce
- Author: Cookie and Kate Prep Time: 5 minutes Cook Time: 45 minutes
- Total Time: 50 minutes Yield: 2 cups
This marinara sauce recipe is the best! You’ll only need 5 basic ingredients, and it’s so easy to make. No chopping required! Recipe yields 2 cups sauce (enough for 8 to 16 ounces pasta, depending on how saucy you like it); double if desired.
Ingredients
- 1 large can (28 ounces) whole peeled tomatoes*
- 1 medium yellow onion, peeled and halved
- 2 large cloves garlic, peeled but left whole
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano
- Pinch of red pepper flakes (optional, omit if sensitive to spice)
- Salt, to taste (if necessary)
- Optional, for serving: Cooked pasta, grated Parmesan cheese or vegan Parmesan, chopped fresh basil, additional olive oil
- In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
- Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after the sauce has cooked for about 15 minutes.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
- Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
Notes
*Tomato note: Using high quality tomatoes is key here. I recommend Muir Glen tomatoes. They’re organic and the cans are BPA-free.
Classic Marinara Sauce
- Recipe from Lidia Bastianich
- Adapted by Julia Moskin
Updated Dec. 17, 2024
Homemade marinara is almost as fast and tastes immeasurably better than even the best supermarket sauce — and it's made with basic pantry ingredients. All the tricks to a bright red, lively-tasting sauce, made just as it is in the south of Italy (no butter, no onions) are in this recipe. Use a skillet instead of the usual saucepan: the water evaporates quickly, so the tomatoes are just cooked through as the sauce becomes thick. Discover more ideas for December in our best holiday recipes collection. —Julia Moskin
Ingredients
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. if possible
- ¼cup extra-virgin olive oil
- 7 garlic cloves, peeled and slivered
- Small dried whole chile, or pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 1 large fresh basil sprig, or ¼ teaspoon dried oregano, more to taste
Preparation
Step 1
- Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
- In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
- Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).
How to Make Marinara Sauce
Making this marinara sauce recipe is simple! Here’s what you need to do:
- First, sauté the shallot and garlic in a saucepan with olive oil, salt, and pepper until they become soft and translucent.
- Then, simmer the sauce. Add 28 ounces of crushed tomatoes and their juices (use San Marzano tomatoes if you can!), balsamic vinegar, dried oregano, red pepper flakes, and a dash of cane sugar. Cover the sauce with a lid and simmer over low heat for 20 minutes, giving it a good stir every now and then, until it’s thickened.
That’s it! Season to taste and enjoy.
How to Use This Marinara Sauce Recipe
I’m sure you already have a few favorite ways to use marinara sauce, but if you’re looking for more, I’ve got you covered! You can’t go wrong with any of these:
- Spoon it over pasta, polenta, zucchini noodles, or spaghetti squash for a simple meal. Top it off with fresh basil leaves and a shower of grated Parmesan cheese. Vegan Parmesan would be delicious here too!
- Use it as the pasta sauce for a cozy baked pasta dish, like my baked ziti, lasagna, or stuffed shells.
- Bake it into my eggplant Parmesan or eggplant rollatini. I love homemade marinara sauce with my air fryer eggplant too.
- Sub it in for pizza sauce on any homemade pizza.
- Use it as spaghetti sauce with cooked pasta and vegan meatballs. Or make meatball sandwiches!
- Serve it as a dipping sauce with crispy air fryer zucchini or baked zucchini chips.
Ingredients
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely minced shallot
- 2 large garlic cloves, finely minced
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons balsamic vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
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Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.
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Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally. Season to taste.
Storytelling
- 호주, 뉴질랜드, 스페인, 남아프리카에서 인기 있는 요리인 스파게티 마리나라에는 토마토 기반 소스에 신선한 해산물을 섞는다. 이탈리아에서는 해산물을 넣은 파스타 소스를 alla pescatora라고 부르는 경우가 더 많다.
- 마리나라 소스의 유래 중 한 가지는 스페인 사람들이 토마토를 유럽에 소개한 후, 아메리카에서 돌아오는 나폴리 배의 요리사들이 16세기 중반에 마리나라 소스를 발명했다거나 또는 그 아내들이 만든 소스라고 하는데, 역사적으로는 최초의 이탈리아 요리책인 Lo Scalco alla Moderna(Antonio Latini 저)에 소개된 초기 토마토 소스가 현대 토마토 살사와 더 비슷하다.
