This is a great recipe to double or triple. Freeze in usable portions (1-2 cups) to have marinara on hand for those weeks when you just don’t have the time. Makes about 4 cups sauce.
Ingredients
SPECIAL EQUIPMENT
- countertop or immersion blender
Directions
- Heat oil in a medium pot and sauté onions over medium heat until golden-brown and fragrant, about 5-7 minutes. If the bottom of the pan starts to get too dark before the onions caramelize, add 1-2 tbsp water and continue to cook the onions to the desired golden-brown color.
- Add tomatoes and Extracts. Swirl water in can to rinse out the last bits of tomato-y goodness and pour into pot.
- Break up the tomatoes and cook over low heat for about 25 minutes, stirring occasionally.
- Season with salt and pepper to taste and blend with an immersion blender or regular blender to desired consistency. A smoother sauce is great for pizza and a chunkier sauce is perfect for pasta.
TIPS:
- You may use canned diced tomatoes but the final product will not emulsify properly and the solids will separate from the liquid as it sits. Just give it a quick stir before serving to redistribute.
- You may use canned diced tomatoes but the final product will not emulsify properly and the solids will separate from the liquid as it sits. Just give it a quick stir before serving to redistribute.
WAYS TO USE YOUR HOMEMADE MARINARA
- pasta, of course!
- toss into a pan of roasted veggies for a flavorful side to any meal
- casseroles
- dip for breadsticks
- pizza sauce
- pour over chicken before roasting or after sautéing
- a base for different variations of tomato sauce: bolognese (add cooked ground beef), putanesca (add chopped vegetables), or arrabiata (add crushed red pepper flakes)
- make a quick tomato soup with the addition of a splash of cream
- the sky's the limit!
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