This post is not sponsored and “Lost In A Pot” receives no income from any links. They are purely informational.
Do you have a pantry (freezer) item that you just can’t imagine not having around? We have several and this basic “Marinara (Tomato) Sauce” is considered an essential at our house. We once opened our freezer and found none of our basic sauce, it was pure fear. The thought of not having a couple of cups of Marinara that we could toss in the nuker in a rush was paralyzing. We made a vow that day to never ever be in that position again.
Jump to Recipe
OK, I’m exaggerating a bit. But, you gotta have this stuff around.
FYI: “Tomato Sauce” in this post does not refer to the tomato sauce found in the United Kingdom (and Crown Colonies) which is like American Ketchup.
Marinara, Napoletana, Sofrito Sauce, Sauce Tomate or Tomato Sauce are all very similar and all began in the same place. So where did tomatoes begin? Hint, not Italy! Another hint, they used to be call Peruvian Apples. You’re correct, they came from the South America. They were then taken by the Spanish Conquistadors to Mexico, where they were first cultivated. From Mexico, they traveled to Spain where they were first made into a sauce, which is now known as Sofrito sauce. In the late 1600’s it showed up in Italy, and later became Marinara or Napoletana Sauce. It likely wasn’t until the late 1800’s that the Italian tomato sauce came to North America; believed to have come along with the great migration of Italian migrants of that time. At least that’s one story. Oh, tomatoes were also once thought to be poisonous, but that’s a whole different story that had to do with pewter, lead and aristocrats.
You’ll see in the recipe below that we use a good quality canned tomatoes, but when fresh tomatoes are in season we recommend using those. Regarding canned tomatoes, you can read my take on proper canned tomatoes in my Tomato Soup Base posting. If you do use fresh, just substitute about pound of fresh tomatoes for each 14.5 oz. (400g) can of tomatoes.
This is a super simple recipe. This sauce is what chicken stock (fond) is to the chicken or beef stock is to the cow. It’s a tomato in all its sauce splendor. We usually make up double or triple batches and use what we need fresh made and freeze the rest. Most agree that you should consume the frozen sauce within six months, but we never have any that lasts that long.
Basic Marinara Sauce is the basis for our Ragu, Bolognese, pizza, lasagna and many other dishes. I’ve even made a luscious creamy tomato soup with it. Add cucumbers with the Marinara and zip it with your “boat motor” (immersion blender) and you have a simple Gazpacho. Wow! I never thought of using it in a Bloody Mary. Back in a flash…….yep, makes a good start for a Bloody Mary as well.Chloe says: Where’s the pasta!
“Basic Marinara Sauce” has been approved by Chloe for human consumption.
Happy Sauce Making!
Basic Marinara (Tomato) Sauce
Ingredients
- 3 tbsp (msk) olive oil exrta virgin.
- 4 cloves garlic sliced thin.
- 1 red (spanish), white or yellow onion, chopped fine.
- 1/2 carrot grated.
- 2 pounds Fresh tomatoes either plum or San Marzano (peeled, seeded and quartered) or 2-14 oz (400g) canned "good quality" whole (plum) tomatoes,
- 3 tbsp fresh chopped thyme leaves or 1 tbsp (msk) of dried.
- 12 large fresh basil leaves (optional)
- salt and pepper to taste.
Instructions
Prep
-
Chop the onion (of choice) finely.
-
Grate 1/2 of the carrot.
-
Thinly slice the garlic cloves.
-
Pick and chop fresh thyme leaves.
-
Pick the large basil leaves from the bunch, leaving the stems.
Sauté and Cooking
-
Heat the oil in a medium sauce pan. Once the oil glistens and has that wonderful olive oil smell, toss in the chopped onion and grated carrot. Lightly season with salt and pepper. Now begin sautéing.
-
Continue to sauté the onions and carrots until they begin to soften. This will take 8-12 minutes, depending on your cooking surface.
-
Add the thyme and stir, then add the garlic and cook about 5 additional minutes.
-
It's time to add the tomatoes, being careful not to break them apart (they have a nicer flavor when you stew them whole).
-
Bring to a boil and add your (optional) fresh basil. Be careful here to place whole leaves into the sauce. Don't forget to stir often.
-
Once the tomatoes have come to a boil, reduce the sauce to a simmer and continue cooking for about 30 minutes. The sauce should be reduced to a semi-thick consistency.
-
If using the sauce immediately, fish out (remove) the 12 basil leaves and discard. If your not using the sauce immediately cool prior to fishing out the basil leaves.
-
After the basil is removed, crush/mash up the tomatoes with the back of a wooden spoon. For a less chunky sauce, use a potato masher and mash to your desired consistency.
Recipe Notes
This recipe was adapted from Mario Batali's & Jamie Oliver's Tomato Sauce Recipes.
As for the optional basil, it's your choice, but I believe it imparts a lovely subtle flavor to the sauce.
The sauce will stay OK in your refrigerator for a week or 6 months in the freezer (if it last that long.
Use as a tomato base for pasta, pizza, lasagna, meat loaf and many other ways you'll discover.
Eva says
Chloe is such a photogenic girl and yes, it is a terrible thing to be out of Basic Marinara Sauce!
Ron says
Chloe is very photogenic! Especially, when treats are involved!
Vik says
Looks like the tomatoes pass Chloe’s inspection! Great idea to always have homemade marinara on hand. And I never thought of using it as a Bloody Mary starter! Must try that. 🙂
Ron says
Chloe actually loves tomatoes. All the low cherry tomatoes on the vines are hers. She loves to harvest them, but those store bought one are a no go. Don’t know how she can tell the difference.
Kath says
I like the idea of using grated carrots to add a bit of sweetness. No sugar needed. 😊
Ron says
Kath-You make a good point regarding the sugar. Thanks for the comment.
Eha says
Like your recipe: ‘heavyish’ on the alliums, a lovely amount of herbs and I must remember the carrot also next time around 🙂 ! Yes, must try to make a Bloody Mary with it also: what a good excuse to reach for a glass! Does Chloe have Italian ancestors: pasta – now I have heard everything !! Oh, and do enjoy the delicious days off: hope the weather plays ball!!
Ron says
Chloe’s ancestry is very interesting for an English Springer Spaniel living in Sweden. She was born in Hazard County, Kentucky – USA. Hazard County Kentucky is real Hillbilly country, so she’s a country girl through and through. Her grandfather immigrated to the USA from England. We brought her with us to Sweden when we returned last year. As far as we know, there’s no Italian in her lineage, but she loves to howl when she listens to Italian opera. She’s always loved pasta and is particularly fond of Spaghetti.
Eha says
What a wonderful weekend laugh! If I get near Sweden during the next few years I just have to come visit her [whilst meeting you , of course 🙂 !]. Well I love tagliatelle rather than spaghetti but am a real opera freak: methinks we would have a few things in common . . .
Jeff says
What a lovely sauce. Just out of curiosity, why red onon? I usually reach for white.
Ron says
Jeff – Good question. We don’t often have white onions here and when we do they’re fresh (not storage) and very expensive. White would work just fine as would yellow if you want a bit more onion punch. I like our small Spanish (from Spain) onions as I find their flavor to be much the same as white onion I cooked with in the US. I should’ve noted that in the recipe. I’ll update it to indicate other onions would work. Thanks for the comment.