Ingredients with Measurements:
- 1 can (28 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Special equipment needed:
- Large saucepan
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring constantly.
3. Pour in the crushed tomatoes and stir to combine.
4. Add the dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir to combine.
5. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally.
6. Remove the saucepan from the heat and let the sauce cool for a few minutes.
7. Using an immersion blender or regular blender, blend the sauce until smooth.
8. Return the sauce to the saucepan and stir in the heavy cream and grated Parmesan cheese.
9. Heat the sauce over low heat until warmed through, stirring occasionally.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
Makes about 3 cups of sauce, serving size varies
Nutritional information:
Per 1/4 cup serving:
Calories: 70
Fat: 5g
Saturated Fat: 2.5g
Cholesterol: 15mg
Sodium: 180mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 3g
Protein: 2g
Substitutions for ingredients:
- Crushed tomatoes can be substituted with diced or whole peeled tomatoes.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
- Dried basil and oregano can be substituted with fresh herbs.
Variations:
- Add cooked ground beef or Italian sausage to the sauce for a meaty version.
- Add chopped fresh basil or parsley to the sauce for extra flavor.
- Use this sauce as a base for pizza sauce or lasagna sauce.
Tips and tricks:
- Be sure to let the sauce cool slightly before blending to avoid any hot splatters.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the sauce over pasta, meatballs, or chicken.
Garnishes:
Garnish with chopped fresh basil or parsley and grated Parmesan cheese.
Pairings:
Serve with a side of garlic bread or a green salad.
Suggested side dishes:
Garlic bread, green salad, roasted vegetables.
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
Be sure to cook the sauce to a safe temperature of 165°F to prevent any foodborne illnesses.
Food history:
Marinara sauce originated in Naples, Italy in the 16th century. It was traditionally made with tomatoes, garlic, onions, and herbs.
Flavor profiles:
This creamy marinara sauce is rich, savory, and slightly sweet with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve this sauce over pasta, meatballs, or chicken for a comforting and satisfying meal.
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Region: Italian