Dive into the rich flavors and enticing aroma of our slow-simmered Marinara Sauce recipe. Crafted with love and simple ingredients, this family-friendly favorite will have you savoring every moment in the kitchen.
Today, I’m diving into the heart of Italian comfort food with a recipe that’ll have your family asking for seconds (and thirds)! We’re talking about that irresistible, lip-smacking Marinara Sauce that’s so much more than just tomatoes and spices—it’s a taste of home.
Imagine this: San Marzano tomatoes, plump and bursting with rich flavor, forming the base of a sauce that’s been simmering away, infusing your kitchen with the aroma of tradition. This classic recipe might have simple ingredients, but trust me, it’s the slow simmering that works magic. It’s like a symphony of flavors that come together to create a melody your taste buds won’t forget.
The secret lies in the depth of flavor that develops as the sauce takes its time on the stove. But let’s not rush the process, shall we? Pour yourself a glass of wine (or your favorite sparkling water) and enjoy the art of cooking. As the tomatoes break down, their natural sweetness balances out the tangy notes, resulting in a sauce that’s as versatile as it is comforting. Pasta, pizza, or even as a dipping sauce for those garlic breadsticks you love—this marinara is ready to play its part.
Now, I’ve got a little challenge for you! Try making this marinara sauce with your little ones—the ones who always end up with more sauce on their faces than on their plates. Let them crush those tomatoes and giggle as they stir the pot. Family-friendly recipes like these are more than just meals; they’re memories in the making.
Marinara Sauce
Ingredients
- 8-10 cloves garlic, minced
- 2 Tbsp extra-virgin olive oil
- 4 28oz cans San Marzano peeled tomatoes (with juices)
- 3 Tbsp tomato paste
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 Tbsp fresh basil
- Parmesan rind (optional)
Instructions
- On medium flame, heat oil in a large dutch oven or heavy bottomed pot.
- Add in the garlic and saute for 30 seconds to bloom.
- Add in the San Marzano tomatoes along with the juices, tomato paste, salt, and pepper.
- Mix everything well and cook for 1-2 minutes to bring to a light boil.
- Cover the pot and reduce heat to simmer for 1 hour, stirring occasionally to avoid burning or sticking to the bottom of the pot.
- After 1 hour, remove lid and add the parmesan rind if you choose to add it.
- Continue to simmer for another 3-4 hours until the sauce has thickened.
- Remove the rind when the sauce is done cooking and discard it.
- Add in the chopped basil and season with additional salt and pepper if needed.
Notes
**San Marzanos are known to have a thicker consistency making the final product of this sauce chunkier compared to regular canned tomatoes. For smooth sauce, use a hand immersion-blender to puree when it is done cooking.
