Description
Authentic Homemade Tomato Sauce
Discover the simplicity and authenticity of this classic Italian tomato sauce, often referred to as “marinara” in the US. Made with fresh garlic, parsley, and high-quality tomatoes, this sauce is ready in minutes and adds a rich, savory flavor to your pasta dishes. Forget store-bought, sugar-laden alternatives—this quick and easy recipe brings the taste of Italy straight to your kitchen. Perfect for busy weeknights or when you want a true taste of Italian tradition. Buon appetito!
4 Tbsp extra virgin olive oil
3 cloves garlic, crushed
Small bunch fresh parsley, chopped
1 (28 oz) can/jar whole or chopped tomatoes
1 1/2 tsp sea salt
4 fresh basil leaves
Directions:
1. Heat oil in a sauté pan. Sauté garlic until just browning.
2. Add parsley and tomatoes, cover for 30 seconds.
3. Stir, add salt, and simmer for 5-7 mins.
4. Add basil before serving.
Prep Time: 15 mins
Kcal: 135 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect sauce every time. First, gather all ingredients. Crush the garlic cloves with the flat side of a knife to release their oils. Roughly chop the parsley. Heat the 4 tablespoons of extra virgin olive oil in a large sauté pan over medium-low heat. Add the crushed garlic and sauté gently for about 1-2 minutes until it becomes fragrant and just starts to turn golden at the edges. Do not let it burn. Immediately add the chopped parsley and the entire can of tomatoes. Cover the pan with a lid for 30 seconds to allow the tomatoes to begin breaking down. Remove the lid, stir well, and use your spoon to break up any whole tomatoes. Add the sea salt. Reduce the heat to a gentle simmer and cook, uncovered, for 5-7 minutes, stirring occasionally, until the sauce thickens slightly. Just before serving, tear the fresh basil leaves and stir them into the sauce.
Serving Suggestions
This versatile sauce is the foundation for countless dishes. Toss it with 12-16 ounces of cooked pasta like spaghetti, linguine, or rigatoni. Use it as a pizza base for a Margherita pizza. It’s excellent as a dipping sauce for mozzarella sticks, garlic bread, or meatballs. For a heartier meal, simmer cooked meatballs or sautéed mushrooms directly in the sauce. You can also use it as a flavorful layer in lasagna or as a simple topping for grilled chicken or fish.
How-to Summary
In short: Sauté crushed garlic in olive oil, add parsley and canned tomatoes, cover briefly, then simmer with salt for 5-7 minutes. Finish with fresh basil. The entire process takes about 15 minutes for a rich, authentic sauce free of added sugar.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned? Yes, but you’ll need about 2 pounds of ripe Roma or San Marzano tomatoes. Blanch, peel, seed, and chop them before adding. Simmer time may increase by 10-15 minutes.
How should I store leftover sauce? Cool completely and store in an airtight container in the refrigerator for up to 5 days. It also freezes beautifully for up to 3 months.
What if I don’t have fresh basil? A pinch of dried oregano added with the parsley is a good substitute, or simply omit it. The sauce will still be delicious.
Why is my sauce too acidic? The quality of tomatoes matters. Always choose high-quality canned tomatoes. A pinch of sugar or a small grated carrot sautéed with the garlic can balance acidity if needed.
Can I make this sauce in advance? Absolutely. In fact, the flavors meld and improve after a few hours. Reheat gently on the stove.
Common Mistakes to Avoid
- Burning the garlic: Sauté over medium-low heat. Burnt garlic turns bitter and will ruin the sauce.
- Overcooking: Simmering for longer than 10 minutes can dull the fresh, bright tomato flavor. Keep it quick.
- Using low-quality tomatoes: This is the star ingredient. Invest in good-quality canned whole or chopped tomatoes.
- Adding dried basil too early: If substituting dried basil for fresh, add it with the parsley. Adding it at the end will result in a gritty texture.
- Skimping on the olive oil: It provides foundational flavor and richness. Use a good extra virgin olive oil.
Conclusion
This authentic homemade tomato sauce proves that incredible flavor doesn’t require hours in the kitchen. With a handful of quality ingredients and a simple technique, you can create a versatile, vibrant sauce that elevates any meal. Once you experience the difference from store-bought versions, you’ll never go back. Embrace this staple of Italian cooking and make it your own.