Marinara Sauce
This recipe creates a classic, easy marinara sauce, perfect as a base for pasta, pizza, or other Italian dishes. It involves sautéing aromatic vegetables, deglazing with red wine, and simmering crushed tomatoes with fresh herbs and seasoning for a rich, well-balanced flavor profile in under an hour.
Equipment
- 1 Large Skillet 12-inch
- 1 Cutting Board
- 1 Chef's knife
- 1 Wooden Spoon or Spatula
- 1 Measuring Utensils Spoons and cups for accuracy
Ingredients
Main
- 1 tablespoon good olive oil
- 1 cup chopped yellow onion 1 onion
- 1 1/2 teaspoons minced garlic
- 1/2 cup good red wine such as Chianti
- 1 28-ounce can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
Notes
The quality of your ingredients significantly impacts this sauce; opt for good olive oil and a dry, flavorful red wine like Chianti. For richer flavor, ensure onions are deeply translucent, not just soft, before adding garlic. The deglazing step with wine is crucial for incorporating the caramelized 'fond' from the pan, adding depth. If using whole canned tomatoes, crush them by hand for a more rustic texture. While 15 minutes of simmering is stated, a longer, gentler simmer (30-60 minutes) on the lowest heat allows flavors to meld more profoundly. Always taste and adjust seasoning (salt and pepper) at the end, as tomatoes can vary in acidity. This sauce is versatile; consider a pinch of red pepper flakes for subtle heat or a bay leaf for aromatic complexity during simmering.