Marinara Sauce/Red Pasta Sauce
This is a very easy recipe to make your own Marinara or Red Pasta sauce from scratch. For this sauce the tomatoes are the main ingredients simmered with plenty of garlic, herbs and seasoning. This sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor. Give this recipe a try, enjoy your pasta without any guilt.
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This is a very easy recipe to make your own Marinara or Red Pasta sauce from scratch. For this sauce the tomatoes are the main ingredients simmered with plenty of garlic, herbs and seasoning.
- 10 large Tomatoes
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Garlic (chopped or crushed)
- 2 Tbsp. Dry oregano or Italian seasoning.
- 2 Tbsp. Basil leaves (fresh or dried, chopped)
- 1 Tsp. Chili flakes
- ½ Tsp. Black pepper powder
- 1 Tsp. Sugar
- Salt to taste
To blanch tomatoes, bring a pot of water to a boil and add in all the 10 tomatoes in boiling water until skin starts to peel, 1 minute. Let tomatoes rest until cool enough to handle, and then remove peel.
Chop 2 tomatoes and puree 8 tomatoes in blender to make a paste.
Heat oil in a large pan over medium heat. Add chopped garlic and sauté until fragrant.
Stir in chopped tomatoes and pureed tomatoes, cook until paste has softened and blended with the oil, about 5 minutes.
Add Italian seasoning, chili flakes, pepper powder, sugar, salt and basil leaves, and brings it a boil, then reduce heat to low, cover and simmer for 30 minutes until it thickens and taste rich.
Use sauce right away, or allow cooling to room temperature, storing in sealed containers, and refrigerating up to 5 days. You can freeze the leftover sauce for later use up to 6 months.
- If you prefer a more rustic and chunky texture, don’t hesitate to use your hand to crush the tomatoes with their juices before adding them to the pan, or use a potato masher to smash them in the pot.
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