How To Make Marinara Sauce

Best Tomato Varieties for Marinara Sauce

To prepare an authentic marinara sauce, these are the best tomato varieties:

Fresh Tomatoes

San Marzano: Considered the best tomatoes for marinara sauce due to their sweet flavor, low acidity, and few seeds.
Roma (Plum): Perfect for their meaty pulp and few seeds, resulting in a thicker sauce.
Amish Paste: Excellent for sauces due to their meaty texture and concentrated flavor.

Canned Tomatoes

San Marzano DOP: The premium choice for sauces, certified from Italy and known for their authentic flavor.
Whole Peeled Tomatoes: Better option than crushed ones, as they allow texture control and maintain flavor integrity.
Diced Tomatoes: A practical alternative for quick sauces, though they may result in a more watery preparation.

Ideal Characteristics

Firm and meaty pulp: Should be consistent to the touch and maintain its shape when cut. The flesh should be abundant and compact.
Few seeds: Ideal tomatoes have small cavities and few seeds, resulting in a more concentrated sauce.
Medium acidity level: The perfect balance between sweetness and acidity is crucial for a balanced marinara sauce.
Natural sweet flavor: Tomatoes should have inherent sweetness without added sugars. This indicates optimal ripeness.
High pectin content: This natural characteristic helps thicken the sauce and gives it a silky, uniform texture.

Essential Herbs and Spices for Perfect Marinara Sauce

To achieve an authentic marinara sauce, these are the fundamental herbs and spices:

Fresh Herbs:

Basil: Adds a sweet and aromatic flavor characteristic of Italian cuisine. Add at the end of cooking to maintain freshness.
Oregano: Provides earthy and robust notes that perfectly complement the tomatoes.
Italian Parsley: Adds a fresh and light touch that balances intense flavors.

Dried Herbs:

Thyme: Contributes an earthy and slightly spicy flavor that enhances the taste of tomatoes.
Bay Leaves: Added during cooking and removed before serving, providing depth of flavor.
Rosemary: A small amount adds distinctive aromatic notes.

Spices and Aromatics:

Fresh Garlic: Essential element that provides an intense and aromatic base flavor.
Onion: Adds natural sweetness and depth of flavor when cooked slowly.
Freshly Ground Black Pepper: Enhances all flavors and adds a touch of warmth.
Red Pepper Flakes: For those who want a subtle spicy kick.

Remember that you can customize the combination of herbs and spices according to your taste preferences, adjusting quantities or even omitting some to create your perfect version of marinara sauce.

Basic Ingredients for Authentic Marinara Sauce

Authentic Italian marinara sauce requires few ingredients but they must be of high quality. The key lies in simplicity and allowing the natural flavors of tomatoes to shine.

Whole Tomatoes: 2 cans (28 oz each) - San Marzano DOP or peeled whole Roma - Form the rich and sweet base of the sauce.
Extra Virgin Olive Oil: 1/4 cup - Provides Mediterranean flavor and helps unify all ingredients.
Fresh Garlic: 6-8 cloves - Provides characteristic aroma and deep flavor.
Yellow Onion: 1 medium - Adds natural sweetness and depth.
Fresh Basil: 1 bunch - Brings freshness and typical Italian aroma.
Dried Oregano: 1 teaspoon - Gives the traditional herbaceous touch.
Bay Leaves: 2 leaves - Add depth and complexity to the flavor.
Sea Salt: 1 teaspoon - Enhances all natural flavors.
Freshly Ground Black Pepper: 1/2 teaspoon - Adds a touch of warmth and subtle heat.
Sugar (optional): 1/2 teaspoon - Balances tomato acidity if needed.

How to Make Marinara Sauce from Scratch

The preparation of an authentic marinara sauce requires attention to detail and specific techniques to achieve the perfect texture. You can use canned San Marzano DOP tomatoes or fresh Roma tomatoes in season.

Step 1: Ingredient Preparation

Finely chop the medium yellow onion and 6-8 garlic cloves, maintaining uniform cuts for even cooking.
For fresh tomatoes: blanch, peel, and cut them. For canned: drain completely to avoid a watery sauce.

Step 2: Aromatic Base

Heat 1/4 cup extra virgin olive oil in a heavy pot over medium-low heat for even heating.
Sauté the onion for 5-7 minutes until translucent, then add garlic and cook for 2 minutes, avoiding browning.

Step 3: Adding Tomatoes

Add tomatoes (2 28-oz cans or fresh equivalent) and crush only half to maintain texture.
Add 2 bay leaves and 1 teaspoon dried oregano, mixing gently.

Step 4: Cooking Technique

Keep the pot uncovered throughout the process to allow natural reduction.
Cook over very low heat - the sauce should barely bubble to prevent it from becoming watery.
Add 1 teaspoon sea salt and 1/2 teaspoon black pepper.

Step 5: Texture Control

Cook uncovered for 30-40 minutes, stirring occasionally from the bottom.
The sauce should coat the back of a spoon without running off quickly.
If too liquid, continue cooking for an additional 10-15 minutes.

Step 6: Final Adjustments

Remove bay leaves and add the bunch of chopped fresh basil.
Final consistency should be thick but pourable.
Adjust acidity with 1/2 teaspoon sugar if needed.

Step 7: Serving and Storage

Serve hot when the sauce maintains a momentary separation when running a spatula through it.
For storage, cool completely and keep in airtight containers in the refrigerator for 5 days or freeze for 3 months.

Tips for Perfect Texture

To achieve a marinara sauce with professional texture, these are the key points:

Cooking Techniques:

Cook over low and steady heat, avoiding vigorous boiling to prevent the sauce from becoming watery.
Keep the pot uncovered during cooking to allow excess liquid to evaporate naturally.

Tomato Processing:

Remove excess liquid from tomatoes before starting to cook, especially if using canned tomatoes.
Crush only part of the tomatoes at the beginning, leaving some chunks for texture, and adjust during cooking as preferred.

Moisture Control:

If the sauce is too liquid, continue cooking for an additional 10-15 minutes without the lid.
Avoid adding additional liquids during cooking, the initial olive oil should be sufficient.

Final Consistency:

The sauce should coat the back of a spoon without running off quickly.
When running a spatula across the bottom of the pot, the separation should hold for a few seconds before the sauce comes back together.

Natural Techniques to Thicken Marinara Sauce

To achieve a marinara sauce with perfect consistency, these are the most effective techniques:

Slow Reduction

Cook the sauce over very low heat without a lid, allowing excess water to evaporate naturally.
Maintain constant cooking for 30-40 minutes, stirring occasionally from the bottom to prevent sticking.

Tomato Technique

Remove excess liquid from tomatoes before starting to cook.
Crush only part of the tomatoes at the beginning, leaving some chunks that will break down during cooking.

Soffritto Process

Cook onion and garlic in olive oil until very soft and translucent.
This initial step creates a base that will help naturally thicken the sauce.

Additional Techniques

Grate a small carrot and add it to the initial soffritto to add natural sweetness and help thicken.
If using fresh tomatoes, include some Roma tomatoes that are naturally meatier and contain less water.

Signs of Correct Consistency

The sauce should coat the back of a spoon without running off quickly.
When running a spatula across the bottom of the pot, the separation should hold for a few seconds before the sauce comes back together.

Secrets to Reduce Marinara Sauce Acidity

To achieve a balanced and less acidic marinara sauce, here are the most effective secrets:

Natural Ingredients

Add a grated carrot during cooking, its natural sweetness neutralizes the tomatoes' acidity.
Incorporate well-caramelized onion in the initial soffritto, adding sweetness without sugar.

Cooking Techniques

Cook the sauce over very low heat for a longer time, allowing flavors to naturally mellow.
Remove the tomato core before processing, as it contains most of the acidity.

Natural Neutralizers

Add a pinch of baking soda (1/4 teaspoon per 4 cups of sauce).
Incorporate a small piece of butter at the end of cooking to smooth out the acidity.

Additional Tips

Use ripe and sweet tomatoes, preferably San Marzano or Roma.
Avoid stirring the sauce with metal utensils, as they can increase acidity.

Marinara Sauce for Different Uses: Pasta, Pizza, and Dips

The versatility of marinara sauce allows it to be adapted for different preparations:

For Pasta

Heat the sauce over medium-low heat before mixing with freshly cooked pasta.
Reserve half a cup of pasta cooking water to adjust the final consistency.

For Pizza

Reduce the sauce for an additional 10-15 minutes to achieve a thicker consistency.
Apply a thin layer to prevent the dough from becoming too moist during baking.

For Dips

Thicken the sauce until it completely coats the back of a spoon.
Serve hot with toasted bread, mozzarella sticks, or fresh vegetables.

Consistency Adjustments

For pasta: maintain the original texture, slightly fluid.
For pizza: reduce until it has a thick puree consistency.
For dips: cook until achieving a denser, concentrated texture.

How to Store and Preserve Marinara Sauce

To keep your marinara sauce in optimal condition, follow these preservation methods:

Initial Cooling:

Let the sauce cool completely at room temperature (maximum 2 hours).
Avoid placing hot sauce directly in the refrigerator to prevent sudden temperature changes.

Short-term Storage:

Refrigerate in airtight glass or plastic containers at 40°F (4°C) or below.
Consume within 5-7 days for best quality and safety.

Long-term Storage:

Freeze at 0°F (-18°C) in freezer-safe containers.
Keep for up to 3 months, labeling with the preparation date.

Packaging Techniques:

Use sterilized glass jars for better preservation.
Leave 1 inch of headspace at the top for expansion when freezing.

Additional Tips:

Never use metal containers due to tomato acidity.
Thaw in the refrigerator for 24 hours.

Frequently Asked Questions (FAQs)

Q: How long can marinara sauce be stored in the refrigerator?

A: Marinara sauce can be stored in the refrigerator for up to 5-7 days in an airtight container at 40°F (4°C). To maintain quality, it's important to let it cool completely before storing and avoid metal containers that can react with the acidity.

Q: Why is my marinara sauce too watery?

A: Watery consistency usually occurs from not draining the tomatoes well before starting or cooking the sauce at too high a temperature with the lid on. To fix this, cook the sauce uncovered over very low heat, allowing excess liquid to evaporate naturally.

Q: How can I make marinara sauce less acidic?

A: To reduce acidity, you can add a grated carrot during cooking or incorporate a pinch of baking soda (1/4 teaspoon per 4 cups). It also helps to caramelize the onion well at the beginning and use very ripe tomatoes.

Q: What type of tomatoes are best for marinara sauce?

A: San Marzano tomatoes are the best choice for their natural sweetness and low acidity, followed by Roma (Plum) tomatoes. If using canned tomatoes, choose certified San Marzano DOP from Italy or high-quality whole peeled tomatoes.