Marinara Sauce

May 24, 2020Niketa
Marinara Sauce recipe

I am a sucker for Italian cuisine and love binge eating anything and everything Italian ranging from margarita pizzas, pastas, cannoli, lasagna, risottos, parmigiana and tiramisu. The base for most of the savory Italian recipes is chunky, hearty, flavorful Marinara Sauce. I would say Marinara sauce is nothing but Italian ketchup  which tastes 1000 times better than the actual ketchup.

The Italian herbs, olive oil, onions, garlic, lush tomatoes and most important basil leaves makes this sauce rustic and creamy. I always have a jar full of marinara in my refrigerator which comes in handy on busy evenings. I generally add this sauce to my pastas, pizzas, eggs or roasted chicken. Simply love this sauce for its versatility. 

Print Recipe

Marinara Sauce

    • Serves: The following recipe yields 170 grams jar full of marinara

    Ingredients

    • 1 tbsp Cooking olive oil
    • 3 Tomatoes
    • 2 Garlic cloves
    • 1/4 cup Chopped onion
    • 1 tsp Cracked pepper
    • 2 Red chillies, Or 1 tsp chilli flakes
    • Salt, to taste
    • 1 tbsp butter, (Optional)
    • 5-10 Basil leaves
    • 2 tsp Italian herb mix, (Optional)

    Directions:

    Preparation:

    • 1)

      Wash and roughly dice the tomatoes.

    • 2)

      Transfer them to a microwave safe container. 

    • 3)

      Add the chillies and drizzle some olive oil on the tomatoes and cook them in microwave for 3-4 minutes (until the tomatoes turn mushy)

    • 4)

      Let the tomatoes cool down.

    • 5)

      Once they are cooled down, add them to a blender, blitz to form a purée and set aside. 

    Cooking

    • 1)

      Start by adding olive oil to a heated pan.

    • 2)

      Throw in chopped garlic and onions. Cook until onions turn soft.

    • 3)

      Now pour the tomato purée to the soft onions and cook for a minute or two.

    • 4)

      Add chopped basil leaves, Italian herbs, freshly cracked pepper and give everything a good mix. 

    • 5)

      Season with salt and let the sauce simmer for 3-5 minutes. 

    • 6)

      You can add some butter for that utterly buttery flavor 

    • 7)

      Once it cools down transfer the sauce to a jar or to any container. You can refrigerate the sauce up to a week.

      Marinara sauce recipe_Keencuisinier

    Notes

    • I prefer using fresh tomatoes over canned ones, but if you are in a hurry you can use the canned ones too !! 
    • Since I am on a keto diet I have used only 1/4th cup of copped onions but you can add more if you like. 
    • Adding butter is optional but I suggest you do add it to bring out the flavors.
    • You can also add extra Virgin olive oil for that sharp taste. I prefer cooking olive oil. 

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