Marinara is on my list of “must have” condiments.
It goes ketchup, hummus, and then marinara. By the way, those three are all interchangeable. I cannot rate one next to another — that would be like asking a mother to name her favorite child. And in my mother’s case, she would name me. Thankyouverymuchdon’ttellmymomisaidthat.
I feel like a lot of times, I will post a recipe that calls for marinara sauce, and I will say, “top with homemade marinara sauce”. And then you all are like, “say what? where is this so called homemade marinara sauce recipe you speak of?”
And then I’m all like, “umm that’s a good question.”
And then I ignore that and never post a recipe. You’re welcome.
I think the reason why I never posted the marinara recipe before is for a couple of reasons.
The first reason is that I always eat it by the spoonful and there is never any left by the time I get around to photographing it for your viewing pleasure.
Another reason is that I have this recipe down to a science. I don’t measure, I don’t pay attention to what I’m doing. I just do it — and low and behold, it turns out fantastic every single time.
I guess I have to tell you that we are marinara snobs around here. We only like the homemade stuff. Which is funny because I grew up eating jarred marinara sauce for 23 years of my life, and now all of a sudden I can’t even stand to eat it once? I told you — I’m such a brat. My parents treated me well. We ate the good stuff — Classico, Newman’s Own, all those good kinds, but apparently it was not enough for me.
Whatever the case may be, I can’t live without my marinara. And would you believe me when I tell you it is by far one of the easiest recipes ever? Making marinara is totally doable and takes all of 15 minutes to prep, which makes the 30 minutes I spend eating it on top of broccoli and pasta seem like chump change.
Best Ever Marinara Sauce
- 1 can whole tomatoes, 28 oz.
- 1 can diced tomatoes, 15 oz.
- 1 can tomato paste, 6 oz.
- 1 small onion, diced
- 6 cloves garlic, 4 minced and 2 whole
- 1 tbsp. olive oil
- 1 and 1/2 tbsp. basil
- 1 tbsp. oregano
- 1 tbsp. garlic powder
- salt and pepper to taste
- sprinkle of crushed red pepper
Directions: Begin by heating 1 tbsp. olive oil in a large Dutch oven to medium high heat. Add your onion and garlic until translucent (~5 minutes), stirring frequently to avoid burning. Once the onions and garlic are tender, add your 28 oz. can of whole tomatoes to the pot. With kitchen shears, roughly cut the whole tomatoes into large chunks and give them a stir. Add half of the 15 oz. can of tomatoes, but puree the other half in a blender until smooth. Combine the pureed tomatoes to the marinara sauce and reduce to a simmer. Add your spices (and adjust to taste), and simmer for at least 30 minutes. Enjoy!
I’m available for dinner when you make this.
But don’t be surprised if you briefly leave and find me in the kitchen licking a bright red spoon.
I never said I was a classy snob.
Question: Is there any foods you are “snobby” about?
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