Hello folks , Hope everyone has been doing well!
Today I’m sharing my version of marinara sauce , made from fresh tomatoes.
Although easily available in stores , I still prefer making my own marinara sauce as I can customize it to my family’s liking also it’s free of any preservatives/additives used in commercially available products.
You can cook this down further to really thicken it and use it as a sauce for pizza too. Although traditionally Italians don’t really use a sauce specifically made for pizza , it’s just a regular tomato sauce ( not ketchup, In India these 2 terms are used interchangeably.)
As I always say, please free to alter the quantity of the spices as per your preference. I like mine with little extra garlicky flavors and a little heat.
1 lb Roma tomatoes
1 tablespoon finely chopped garlic
1/2 cup finely chopped onion
2 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon red chilly flakes/cayenne pepper/ red chilly powder (optional)
2 tablespoons tomato paste/ ketchup
1/2 teaspoon sugar ( optional, only if the tomatos are slightly tart)
9-10 fresh basil leaves
Salt and pepper to season the sauce
1.Heat water in a pot, let it come to a boil. In the meanwhile cut an “x” on the bottom of each tomato, immerse the tomatoes in boiling water , cook until skin blisters (about 30 secs to 1 minute) , transfer in cold water, peel off the skin. Cut the tomatoes , remove the seeds and roughly chop them, transfer the chopped tomatoes to a blender & make a purée without adding any water.
2.Heat 2 tablespoons olive oil on medium low heat, sauté 1 tablespoon garlic until fragrant ( not brown).
3. Next add onions, sauté until translucent.
4. Add chilly powder, 1 & 1/2 teaspoons oregano , 1/2 teaspoon dried basil, mix these herbs well in the hot oil for about 15 seconds.
4. Immediately add in prepared tomato purée along with tomato paste. Mix well.
5. Add salt and pepper as per taste. Mix everything.
6. Bring this to a boil then lower the heat and simmer uncovered for 15 minutes stirring occasionally to prevent anything from sticking at the bottom of the pan.
7. Then add roughly chopped basil leaves, crush 1/2 teaspoon of remaining oregano to release its flavor and add to the sauce along with sugar ( if using). Mix and check for seasonings , adjust with more sugar if tomatoes are too tart. Simmer for another 5 minutes. Switch off the heat, serve with your choice of pasta or any other dish.
- This will remain good in the refrigerator for at least a week. You can easily make a large batch, although it will take much longer to cook. Simmer it until you achieve the thick sauce consistency, let it cool and freeze it in containers. Keep the container in the refrigerator to thaw, the night before or leave it on the counter top a couple of hours before you plan to use it.
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@