Description
This simple homemade marinara sauce is a classic Italian recipe featuring fresh, blanched tomatoes simmered with garlic, olive oil, and fresh basil. Perfect as a versatile base for pasta dishes, pizza, or as a dipping sauce, this sauce delivers rich, aromatic flavors with a light hint of heat from optional red pepper flakes.
Ingredients
Scale
Tomatoes
- 2 pounds Fresh Tomatoes (Roma or San Marzano), blanched and peeled
Base and Seasonings
- 4-6 cloves Garlic, minced
- 3 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Salt
- Freshly Cracked Black Pepper, to taste
- 1/4 teaspoon Crushed Red Pepper Flakes (optional)
Herbs
- 1 handful Fresh Basil Leaves, torn
Instructions
- Prepare Tomatoes: Rinse the tomatoes thoroughly under cool running water. Blanch them by placing into boiling water for 1 minute, then immediately transfer to ice water to stop cooking. This process makes peeling the skin easier.
- Peel and Chop: Remove the tomato skins carefully, core the tomatoes, then chop into small, bite-sized chunks to ensure a smooth consistency upon cooking.
- Sauté Garlic: Heat 3 tablespoons of extra virgin olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant and lightly golden, being careful not to burn it to preserve its flavor.
- Add Tomatoes: Add the chopped tomatoes to the pan with garlic, stirring to combine the flavors evenly.
- Season and Simmer: Season the mixture with salt and freshly cracked black pepper to taste. Bring to a gentle simmer and cook uncovered for 30 to 45 minutes, stirring occasionally to prevent sticking and help the sauce thicken.
- Add Heat and Herbs: If desired, stir in 1/4 teaspoon of crushed red pepper flakes to add a subtle kick. Just before serving, add the torn fresh basil leaves, stirring them into the sauce to release their aroma.
- Adjust and Serve: Taste the sauce and adjust seasonings if needed. Serve warm over your preferred pasta, use as a pizza base, or as a flavorful dipping sauce.
Notes
- Use Roma or San Marzano tomatoes for a richer, less watery sauce.
- Blanching tomatoes is crucial for easy peeling and smoother texture.
- Simmer the sauce uncovered to allow excess liquid to evaporate, concentrating flavors.
- Add basil at the end to preserve its fresh flavor.
- Adjust red pepper flakes according to your heat preference or omit for a milder sauce.
- The sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
