If you’ve been searching for the Best Marinara Sauce Yet, look no further! This vibrant, silky sauce transforms just a handful of pantry staples into a flavorful hug for your favorite pasta—or anything else that needs a splash of tomato magic. One taste and you’ll wonder how something so simple can be so downright irresistible.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: The combination of stewed tomatoes, white wine, and aromatic herbs brings out the kind of old-world taste that’s hard to beat.
- Easy, One-Pan Wonder: Everything comes together with minimal equipment and effort—perfect for busy weeknights or relaxed Sunday dinners.
- Velvety Texture Every Time: Blending and slow simmering yields the silkiest marinara you’ve ever scooped onto your spaghetti, pizza, or breadsticks.
- Versatile Crowd-Pleaser: This Best Marinara Sauce Yet is just as phenomenal over pasta as it is used as a classic dip, pizza topping, or casserole base.
Ingredients You’ll Need
You’ll be amazed how just a few classic kitchen staples become something extraordinary in the Best Marinara Sauce Yet. Every ingredient plays a key role, building layers of flavor, richness, and color that make this sauce shine.
- Stewed Tomatoes (2 x 14.5 oz cans): These are the flavorful foundation—slow-cooked and gently seasoned for deep tomato taste and natural sweetness.
- Tomato Paste (1 x 6 oz can): Packs a concentrated punch, making the sauce luxuriously thick and robust.
- Fresh Parsley (4 tablespoons, chopped): Brightens the sauce and gives it a touch of fresh, herbal fragrance.
- Minced Garlic (1 clove): Every good marinara needs garlic! It weaves warm, savory notes throughout.
- Dried Oregano (1 teaspoon): Adds that signature Italian earthiness and pairs perfectly with tomato’s sweetness.
- Salt (1 teaspoon): Essential for balancing acidity and bringing all the flavors together.
- Ground Black Pepper (¼ teaspoon): Just the right amount of gentle heat and sharpness.
- Olive Oil (6 tablespoons): This brings silkiness and a fruity depth—use a good quality olive oil if you can.
- Finely Diced Onion (⅓ cup): Sautéed onion lends a subtle sweetness and umami backbone to the sauce.
- White Wine (½ cup): For brightness and a little lift—don’t worry, the alcohol simmers off, leaving only beautiful taste.
Variations
That’s the magic of this recipe—it’s endlessly flexible! With a few tweaks, the Best Marinara Sauce Yet can suit all kinds of cravings, diets, and pantry surprises. Here are some simple ways to riff on the classic:
- Spicy Kick: Add a pinch of crushed red pepper flakes with the onion for a little heat that gently warms the entire sauce.
- Herb Overload: Stir in a handful of fresh basil or thyme just before serving for extra zesty, garden-fresh flavor.
- Hearty Veggies: Amp things up by finely dicing mushrooms, bell pepper, or carrots and sautéing with the onion for extra bulk and nutrition.
- No-Wine Option: If you don’t want to use wine, swap in a splash of vegetable stock and a squeeze of lemon for acidity.
- Chunkier Texture: Pulse the tomatoes less in the food processor if you love a rustic, chunky sauce.
How to Make Best Marinara Sauce Yet
Step 1: Blend the Tomatoes and Flavorings
Start by combining the stewed tomatoes, tomato paste, fresh parsley, garlic, oregano, salt, and black pepper in your food processor. Give them a good whirl until the mixture is velvety smooth—this melds all the flavors right from the beginning and gives the final sauce that signature lush texture.
Step 2: Sauté the Onion in Olive Oil
Next, heat the olive oil in a large skillet set over medium heat. Add the finely diced onion and gently cook for about 2 minutes, stirring often. You want the onion tender and fragrant—not browned—so it quietly sweetens the sauce base without any bitterness.
Step 3: Simmer with Wine and Tomato Mixture
Stir the blended tomato mixture and white wine into the skillet with your softened onion. Bring it to a gentle simmer, then reduce the heat and cook uncovered for about 30 minutes, stirring occasionally. This is where the magic happens—the sauce thickens, flavors concentrate, and your kitchen fills with the inviting aroma of the Best Marinara Sauce Yet!
Pro Tips for Making Best Marinara Sauce Yet
- Choose Your Tomatoes Wisely: Stewed tomatoes deliver a sweet, mellow base—try fire-roasted or Italian-style for subtle flavor twists.
- Wine Matters: Don’t go for anything too sweet or too oaky—an inexpensive, dry white wine blends in beautifully and lifts the whole sauce.
- Low and Slow Simmer: Resist turning up the heat; the longer, gentler simmer brings out rich, harmonious flavors without scorching your sauce.
- Finish with Fresh Herbs: For an herbal pop, add a few torn fresh basil leaves or extra parsley just before serving—it’s a flavor game changer!
How to Serve Best Marinara Sauce Yet
Garnishes
The right finishing touches make all the difference. A generous sprinkle of freshly grated Parmesan or Pecorino Romano is classic, but don’t overlook chopped basil, a drizzle of peppery olive oil, or even a pinch of extra black pepper. Each adds fragrance and drama to your bowl of pasta.
Side Dishes
The Best Marinara Sauce Yet deserves some delightful companions! Serve alongside crusty garlic bread, a vibrant green salad, or soft, pillowy gnocchi. It’s also fantastic spooned over simple roasted vegetables or as a dipping sauce for mozzarella sticks or arancini.
Creative Ways to Present
While this sauce shines on spaghetti, don’t stop there! Use it as a pizza base, tuck it into a baked eggplant Parmesan, or pour it into small ramekins with poached eggs for a brunch-ready shakshuka. For parties, serve in a pretty bowl with breadsticks for dipping—watch it disappear.
Make Ahead and Storage
Storing Leftovers
The Best Marinara Sauce Yet is a meal-prepper’s dream. Cool any leftover sauce to room temperature, then transfer to an airtight container and refrigerate for up to 5 days. The flavors actually deepen after a day or two—a secret bonus for tomorrow’s dinner!
Freezing
This sauce freezes beautifully. Simply portion into freezer-safe bags or containers (leave a little space for expansion), seal, and freeze for up to 3 months. When you need a fast, flavor-packed meal, just thaw overnight in the fridge or reheat straight from the freezer in a pinch.
Reheating
Warm your marinara gently in a saucepan over low heat, stirring often until hot and bubbly. If the sauce thickens too much after chilling, add a splash of water or broth to loosen. For single servings, the microwave works well—just stir halfway through.
FAQs
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Can I use fresh tomatoes instead of canned stewed tomatoes?
Absolutely! Just use about 4 cups of peeled, chopped ripe tomatoes. Simmer them a bit longer to let excess liquid evaporate, and you may want to add an extra pinch of sugar for balance, since fresh tomatoes can sometimes be more acidic.
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Is there a non-alcoholic substitute for the white wine in this recipe?
Yes—use an equal amount of vegetable broth plus a teaspoon of lemon juice or white wine vinegar. This keeps the sauce bright and balanced, without the alcohol.
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Can I double the recipe for a larger group or to freeze portions?
Definitely! The Best Marinara Sauce Yet scales up beautifully—just be sure your skillet or saucepan is large enough. Adjust seasoning to taste, and allow a little extra simmering time for larger batches.
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What’s the best way to get a smooth sauce texture?
Blending thoroughly before simmering is key; a food processor or blender works best. For an extra-silky finish, you can puree the finished sauce again or use an immersion blender right in the pan before serving.
Final Thoughts
If you’re longing for a sauce that feels like a warm Italian embrace, give the Best Marinara Sauce Yet a spot in your kitchen. Each spoonful is pure comfort and celebration of simple, high-quality ingredients—so roll up your sleeves and see why this recipe wins hearts every single time!
Print
Best Marinara Sauce Yet Recipe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 8 servings 1x
- Category: Sauce
- Method: Simmering
- Cuisine: Italian
- Diet: Vegetarian
Description
This marinara sauce recipe is a game-changer! With the perfect blend of herbs and a touch of white wine, it’s sure to elevate your pasta dishes to a whole new level.
Ingredients
Stewed Tomatoes:
- 2 (14.5 ounce) cans
Tomato Paste:
- 1 (6 ounce) can
Fresh Parsley:
- 4 tablespoons, chopped
Garlic:
- 1 clove, minced
Dried Oregano:
- 1 teaspoon
Salt:
- 1 teaspoon
Black Pepper:
- 1/4 teaspoon, ground
Olive Oil:
- 6 tablespoons
Onion:
- 1/3 cup, finely diced
White Wine:
- 1/2 cup
Instructions
- Blend Ingredients: Place stewed tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth.
- Saute Onion: Heat olive oil in a skillet over medium heat. Add diced onion and cook until slightly softened, about 2 minutes.
- Combine and Simmer: Stir in the blended tomato sauce and white wine. Simmer, stirring occasionally, until thickened, about 30 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 590mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
