Homemade Classic Marinara Sauce Recipe

Sauces play a vital role in enhancing the flavor of pasta dishes. They add a tangy burst that balances the simplicity of boiled noodles, infused with aromatic herbs. Pasta has been a beloved dish in Italy and across Europe for centuries. Its simplicity and minimal ingredients contribute to its popularity worldwide. Though often associated with Italian cuisine, pasta has transcended borders, adapting to various culinary traditions while keeping its core ingredients intact.

Among the many pasta varieties, spaghetti topped with meatballs remains a favorite globally.

The star of many pasta dishes is marinara sauce, known for its vibrant, tangy flavor. Rather than always relying on store-bought versions, making your own marinara allows for a personalized touch. While canned or bottled sauces are available, preparing your own from scratch offers a fun culinary experience. The main ingredient for a traditional marinara sauce is fresh tomatoes. Authentic Italian tomatoes are ideal but, if unavailable, locally grown tomatoes work just fine.

To prepare marinara for two servings, use three medium-sized tomatoes. Chop, blend, and set aside. Heat two tablespoons of olive oil in a pan, add finely chopped garlic, then stir in the tomato puree. Let it simmer, seasoning with salt, sugar, and black pepper. When bubbling, add chopped parsley and oregano, stirring well. Cover the pan and cook for an additional two minutes. Adjust the sauce’s thickness by simmering longer for a thicker consistency or removing from heat earlier for a runnier sauce. For added flavor, a splash of ketchup can be incorporated during simmering. To introduce a cheesy touch, stir in grated Parmesan cheese after all ingredients are combined. This enhances the sauce’s richness and offers a delightful twist to your homemade marinara.