Ingredients with Measurements:
- 1 can (28 oz) crushed tomatoes
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat olive oil in a large saucepan over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for another minute.
4. Add crushed tomatoes, sun-dried tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using).
5. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally.
6. Remove the saucepan from heat and let it cool for a few minutes.
7. Transfer the sauce to a blender or food processor and blend until smooth.
8. Return the sauce to the saucepan and add chopped parsley.
9. Simmer for another 5-10 minutes, stirring occasionally.
10. Taste and adjust seasoning if necessary.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
Makes about 4 cups of sauce
Nutritional information:
Per 1/2 cup serving:
Calories: 120
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 350mg
Total carbohydrates: 11g
Dietary fiber: 3g
Sugar: 6g
Protein: 2g
Substitutions for ingredients:
- You can use fresh tomatoes instead of canned, but you'll need to peel and chop them first.
- If you don't have sun-dried tomatoes, you can use fresh cherry tomatoes instead.
- You can use any type of oil you prefer instead of olive oil.
- You can use fresh herbs instead of dried, but you'll need to use more.
Variations:
- Add cooked ground beef or Italian sausage for a meaty sauce.
- Add sliced mushrooms for a vegetarian option.
- Add a splash of red wine for a richer flavor.
- Add a pinch of sugar if you prefer a sweeter sauce.
Tips and tricks:
- Be careful not to burn the garlic, as it can turn bitter.
- If the sauce is too thick, add a splash of water or vegetable broth to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken it up.
- This sauce freezes well, so you can make a big batch and store it for later use.
Storage instructions:
Store the 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 medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over your favorite pasta, or use it as a pizza sauce.
Garnishes:
Garnish with fresh parsley or grated Parmesan cheese.
Pairings:
This sauce pairs well with any type of pasta, as well as chicken or eggplant Parmesan.
Suggested side dishes:
Serve with a side salad and garlic bread.
Troubleshooting advice:
If the sauce is too acidic, add a pinch of baking soda to neutralize the acidity.
Food safety advice:
Make sure to cook the sauce to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Marinara sauce originated in Naples, Italy in the mid-16th century. It was originally made with tomatoes, garlic, and olive oil, and was used as a quick and easy sauce for pasta.
Flavor profiles:
This sauce has a rich tomato flavor with a hint of sweetness from the sun-dried tomatoes. The herbs and spices add depth and complexity to the sauce.
Serving suggestions:
Serve the sauce hot over your favorite pasta, or use it as a pizza sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian