Description
This homemade marinara sauce is a delicious and easy-to-make tomato sauce that surpasses store-bought versions in flavor. Perfect for complementing pizzas, pastas, and a variety of Italian dishes, this sauce balances savory garlic and shallots with the tang of balsamic vinegar and a hint of spice from red pepper flakes. It stores well and can enhance many meals with its rich, robust taste.
Ingredients
Marinara Sauce 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, to taste
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons balsamic vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
Instructions
- Sauté aromatics: Heat the olive oil in a medium pot over low heat. Add the finely minced shallot, garlic, sea salt, and a few grinds of black pepper. Cook for about 3 minutes, stirring often until the shallots are soft and fragrant but not browned.
- Add tomatoes and seasoning: Pour in the crushed tomatoes along with their juices. Stir in balsamic vinegar, cane sugar, dried oregano, and red pepper flakes. Mix well to combine all ingredients evenly.
- Simmer the sauce: Cover the pot and let the sauce simmer over low heat for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken.
- Season to taste and serve: After simmering, taste the sauce and adjust seasoning with additional salt or pepper if needed. Use immediately on pizzas, pastas, or store for later use.
Notes
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 4 days.
- The sauce freezes well for up to 3 months in a freezer-safe container.
- You can adjust the red pepper flakes to your preferred spice level or omit if you prefer mild sauce.
- For a smoother sauce, blend with an immersion blender after cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Italian