I’m sharing a marinara sauce recipe with you today. My first sauce post on a Saturday #saucesaturday! Marinara sauce is a very versatile sauce, you can make it sweet, spicy or just plain, it’s up to you. This recipe is my plain version of marinara sauce, and it has one secret ingredient. But then again, not so secret if you are a regular reader of my blog.
Saba is my “secret” ingredient. I find it impossible to make marinara sauce, and many others sauces, without adding a tablespoon of saba. If you haven’t experienced saba as yet, you really should. It’s much like a rich balsamic vinegar or glaze, but has a heavier quality that is ideal for sauces and gravies and absolutely spectacular on desserts and cheese. It’s so rich and fabulous, and a fraction of the price compared to an aged balsamic vinegar. But that’s enough about saba.
This marinara sauce is so tasty, and my go to sauce for meatballs. Check out my recipe for lean meatballs, marinara sauce is the perfect partner. The tomatoes are coarsely chopped but you can purée them if you need a smoother sauce for pasta.
As you know, I prefer to use fresh herbs in my recipes, although it is sometimes hard to find fresh oregano each time I need it, so I used dried this time, and fresh basil. Fresh or dried for this recipe will work fine, note though, I usually double the amount if I am substituting dried with fresh.
If you are like me and like to modify recipes according to taste, this is one of those recipes you can let rip. If you are a lover of garlic, double the garlic content. If you want a sweeter aftertaste, then double the saba content, and if you like to try spicy, just add some red pepper flakes. Just make sure to taste as you go to ensure you don’t go overboard and end up with an unexpected result.
So buy the ingredients below and prepare your tastebuds for a tasty classic sauce. You’re gonna love it!
- 1 tbsp olive oil
- 1 cup onions (minced)
- 2 cloves garlic (minced or grated)
- 28oz can whole peeled tomatoes
- 1/4 cup tomato paste
- 1 tbsp saba
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- Handful of fresh basil
- Saucepan with cover
- Heat oil in saucepan on high heat, then add onions and garlic.
- Sauté onions and garlic until soft, then lower heat to medium.
- Open can of tomatoes, and while still in the can use a sharp knife to roughly chop tomatoes.
- Pour contents into pan with onions and garlic and then add tomato paste and saba, then stir.
- Add oregano, salt and pepper, then stir.
- Lower heat to simmer, cover pan and allow sauce to simmer for approx. 20 mins, until flavors are nicely combined.
- Tear basil and drop into sauce and stir.
- Use sauce as desired over pasta, or add minced beef or meatballs.
- If you prefer a smoother marinara sauce, you can opt for diced canned tomatoes instead of whole, or you can purée the tomatoes before creating the sauce.