Making an authentic Italian Marinara sauce is easier than you think. Try my recipe and never buy premade sauce again! Plus my easy Rosa Sauce recipe is included.
How to make Authentic Italian Marinara
When teaching the “Mother Sauces” I always start with my favorite, and probably the one I use the most Marinara Sauce, which got its name from the sea or Mariner’s Sauce.
Wikipedia says “Cooks aboard Neapolitan ships invented marinara sauce in the mid-1500’s after the Spaniards introduced the tomato ( a New World Vegetable) to Europe. This meat free sauce was easy to make and resisted spoiling due to the high acid content of the tomatoes. This made it ideal for lengthy sea voyages hundreds of years before refrigeration methods were invented. “
Now in Italy you will usually hear it referred to as Salsa al Pomodoro, as Marinara refers more to a specific pasta dish. Traditionally Marinara was a quick sauce, something prepared aboard ship with their limited resources, it should be bright red and cooked just long enough to cook the tomatoes. It is a very fresh sauce. (That being said there are as many family Tomato sauce recipes as there are Italian Families, mine is just one passed on to me.)
Now I have to admit that I rarely make a classical Marinara, but more of a cooked tomato sauce, I do like to start my sauce at home with a little sweet sausage. When Mama Jeanette taught me the secret to good tomato sauce she used pork bones for flavor and simmered her sauce for at least 3 hours. This is still my favorite type of sauce, slow-cooked allowed to build flavor.
Mama Jeanette would let me have some the when it was finished the first day, but her rule was to let it set for 24-48 hours before serving to guests, that way the flavors would really develop. When I make Tomato Sauce at home, we do eat it the first day, but I let it set 2-3 days before freezing the remainder( I usually use 2 #10 cans of tomatoes when I make the sauce at home).
Feel free to not add any meats to keep the sauce vegetarian. Even if you go the no meat route, allow the sauce to cook for about 3 hours if possible, but if you want a quick fresh sauce let it cook as long as you want to.
When making your tomato sauce look for San Marzano Tomatoes. They are less acidic, and have a great flavor, coming from the Pompeii area of Italy.
It’s also very easy to turn your tomato sauce into a Vodka or Blush sauce. Personally, I do not like the flavor of vodka in my sauce, it doesn’t really add anything to the sauce. The only addition to make it a great rosa is sauce is heavy cream and Romano cheese. I have even substituted Greek Yogurt for half of the cream, you almost can’t tell the difference!
Marinara Sauce
Ingredients
- 4 cloves fresh garlic chopped
- 2 28-32 oz Cans Crushed Tomato San Marzano
- 1 bunch fresh basil
- 1 small onion finely diced
- 1/2 cup Olive Oil
- 1-2 teaspoons sugar
- Sea Salt and Pepper to taste
Rosa Sauce
- 32 oz Tomato Sauce
- 16 oz Heavy Cream use light cream or a combination of cream and Greek yogurt
- 1 Cup Grated Romano Cheese
Instructions
- In a large skillet or small sauce pot, sauté diced onion and chopped garlic in olive oil until onions are translucent, do not allow them to burn!
- Add crushed tomatoes, rinse cans with just a little water and add to the sauce (if crushed tomatoes are not available use whole tomatoes and crush by hand or with an immersion blender).
- add chopped basil, sugar, sea salt and black pepper to taste (don’t over season you can always add more later).
- After your sauce has reached a boil, reduce the heat to low, a simmer for 15-20 minutes for classical Marinara / simmer for 1-3 hours for a rich hearty Tomato Sauce.
Rosa Sauce
- add in cream, and grated romano cheese to the marinara. mix well and allow to simmer until hot.
Nutrition
Larry says
I like the “Restaurant Impossible” show where he often shows the owners that good fresh food can be made as easily as the junk and I sure agree with your thoughts – we rarely eat out because of this. Your dish sounds and looks delicious and since I’ve had only the parm, I will have to give it a try. Your marinara sounds simple and delicious as well.
Chef D says
hi Irma
it certainly is an individual taste thing, but it can also depend on other factors as well. I have had some pretty bad San Marzano tomatoes, they are not all created equal. Italy has awarded certain growers a DOP that does help find a better quality product but that doesn’t always guarantee it. I bought the Wegman’s brand of SM which were DOP, and they were not very good. But Cento brand has been consistently superior in flavor as well as color, but most importantly in acidic content. As for hunts, I have always used the Anglia Mia brand and know I can count on its consistency every time I open the can. Their tomatoes do vary but its like a good table wine, they always find the right blend to keep it consistent.
I also find that within brands some San Marzano’s are better, Cento makes a great bottled version (Passata) of crushed tomatoes and diced tomatoes that is much more dense which makes it so much more flavorful. Those are truly amazing tomatoes, but they cost a good deal more.
As for ATK picking hunts, I’m sure a lot had to do with their consistency, they make a very good product.
Thanks for your input
Dennis
Bimmer says
I've never seen those eggplants! I thought they look somewhat like pumpkins. Thanks for expanding my knowledge.
Mother Rimmy says
How lucky your students are to have such a passionate teacher! A good marinara sauce has so many uses. I've always purchased it for convenience, but I'm going to make my own from now on!
Kim (Liv Life) says
My husband does not cook, however… he does make a mean marinara sauce twice a year. He tells me similar to what you said about letting it simmer and sit for a day or two before freezing (who know where he figured that out?? Maybe he is watching what I'm doing!!).
I'm eager to try your Sangria recipe. My friend has one from Panama that we use, but I'd like to try yours with the white wine.
LaDivaCucina says
So this explains the mystery (and argument) I have with my step mom about marinara sauce. She says its a sauce with no meat, living in Australia, I say it's a sauce with seafood in it, primarily a mix of shrimp, calamari and scallops. I never heard of the story of it being made on ships, makes sense! (but I won't tell her that! haha!)
Gonna copy your recipe and try it out, a good marina is always good to have on hand for so many recipes. Cheers!
sensiblecooking says
That looks so beautiful. Wish you were nearby I would love to be in your class. I didn't know all those information about the sauces. I would have called it marinara as well. Thanks for great post.
Emily Malloy says
You are my hero. These are simple. And fantastic.
Sara says
Chef Dennis, you are my sauce guru! I will be making this marinara – you can count on it.
dmcgirl says
"San Marizano Tomatoes" I will be looking for those! I love your marinara recipe. Easy Peasy for me! Also, I didn't know that it was from the sea!
I love your site, your pics and your edumacatin! 😉
Thanks Chef!
I love your site and feel like I can learn so much from you!
Magic of Spice says
I have never seen orange eggplant, how fun that must be…Wonderful sauces, I am quite of these both 🙂
M. says
love good, homemade marinara sauce!
Drick says
great to have this to read, great sauce and pictures… your version of sangria sounds fun to drink – good luck in your 2nd year and have fun
Recipe for Delicious says
I make huge batches of marinara. So handy to have in the fridge. I use a recipe from America's test kitchen that is so easy! Looks like you have an incredible farmers' market.
FrouFrouBritches says
YEA! Dennis, I am so glad you shared this! I have been searching for a good homemade sauce for pasta. My L is gluten-free/casein-free so he can't have most jar sauce and he loves spaghetti. Thanks Dennis! You rock!
Tes says
Wow! I love those pitures. they look so fresh and organic. The sauce recipe seems amazing 🙂
Marly says
I love that picture of the marinara with the basil. We have so many tomatoes to eat right now so marinara sauce is sounding very good. Thanks for the recipe, the stories, and the pics. I hope you have a wonderful year of teaching. Those are some very lucky students!
Jen_from_NJ says
I can't wait to see what you make with those gorgeous eggplants! Best wishes for the upcoming school year. Your girls must have missed you!
Kelsey says
learning from relatives how to make a good recipe, like you learnt with the sauce, is truly a gem. keeping those tips and passing them down through generations is fantastic! plus the power that tradition can make in the taste of a dish is quite unbeatable i think 🙂
A Little Yumminess says
The Rosa sauce sounds great. I just made a spicy marinara last night and we loved it. So much better than bottled tomato sauce. Just watched Food Inc. and inspired to eat more vegetarian food!
5 Star Foodie says
Terrific sauces and beautiful pictures of the veggies!
Jessie says
I never knew that marinara was technically a quick sauce. We tend to simmer our tomato sauces for hours (and also add oregano – oops!). It sounds like a wonderful sauce for the girls to start with! I agree, San Marzano tomatoes are the way to go. We buy huge jars from our local Italian store and they are delicious!
Can't wait to see what you make with the eggplant!
allie says
Unbelievably great pictures and thanks for sharing a recipe for sauce! I always need these. As always great and awesome job!
Seattle Pastry Girl says
Just beautiful, all of it, I wish I were just down the road because I would be beating down the door for some of that marinara. Stunning photos
Cookie Sleuth says
Really like the idea of Greek yogurt in the rosa sauce… I hope the school year starts off well for you!
Peasant Gourmet says
It's beautiful! What kind of flowers are in your sangria? I'm having a great time using flowers – but I'm in need of schooling on what is edible. Keep up your beautiful work – you are an artist!
Evan @swEEts says
Everything about this post is making me drool! The veggies from the farmers market looks great as does that pasta.. its funny because my roommate in college was Italian and she called her marinara sauce gravy! It always threw us all off ha I'd also like one of those sangrias right about now!
bunkycooks says
You got some really nifty stuff at the market. Very cool. Can't wait to see what you do with the eggplants. BTW, will you send some of your sauce to Atlanta? 😉
Stella says
Hey Dennis, My Mom was just saying that oregano is what makes pizza sauce taste like pizza sauce! So I love your marinara, and I know my Mom would too. She's with Mama J on that one…
Oh, and that drink looks so nice. If it was not 8:30 in the morning, I would totally take 2 of those (smile).
p.s. hope the start of classes goes smoothly!
Angie's Recipes says
ChefD, Could I borrow some of your Marinara sauce for my penne? :-))
It looks simply inviting with that lovely vibrant colour!
Lynne @ CookandBeMerry says
What a beautiful and easy sauce. Thanks for the recipe.
Have you considered sending your sangria photo to liqurious.notcot.org ?
lacey - a sweet pea chef says
Beautiful pics. I'm making a virgin sangria this week, but your looks lovely!
Ameena says
I love your photos…I also love marinara. I can eat it with a spoon like soup. Is that weird?
Jennifurla says
Great thanks, now you have me drooling…I have to try your sandria recipe – Sounds like a great night in my opinion
citymouse says
When you were writing about making the red sauce I couldn't help but think about my mother. Her sauce was legendary (but she never had a written recipe). I know I make mine differently (she wasn't a big garlic fan) but making sauce (and letting it simmer all day) somehow connects me with her. Thanks for the happy thoughts.
Mgoh says
wow..i've never seen turkish orange egg plant like that. interesting and love the colors too!!!!!!!
Baking Barrister says
That is such a rich beautiful sauce. I've been meaning to make my own, but never get around to it. I'd be all about the sausage, too 😉
[email protected] says
Dennis, THANK YOU SO MUCH for this yummy sauce recipe 🙂
I come from an Italian family…and I have my Nona's sauce, but my hubby is SO picky, he likes it (its delish) but, he doesn't like it "chunky" this looks like its just the right consistency..and I am a sucker for tomato and basil 😉
I am so happy to hear you love your job so much!! I am sure it shows in your food….everything tastes better with love 🙂
Kristen says
I love the history behind the marinara sauce. Who knew?! Both sauces are lovely. I make vodka-less vodka sauce, too. It's one of my favorites…now I will call it "Rosa" …so much easier than vodka-less vodka 🙂
I am so intrigued by those eggplants. They are beautiful!
I am working on the Gerard's recipe…this has been a hectic week, but will have it posted by next week. Thanks again for those.
Adelina says
I love everything you create! That's so neat that you teach kids at such young age something that's taking me years to figure out.
Beautiful pics and recipe!