When I have time to cook something basic that goes with anything, I make this marinara sauce. I prepare it in the morning or evening and keep it in the fridge for a few days. Sometimes I use it for pasta, other times for pizza or plain rice. I don't use sugar, and the vegetables provide enough sweetness so it doesn't turn out sour. I like that I can easily adjust the texture depending on my mood.
Quick Info
Total time: 45-60 minutes
Servings: 5-6
Difficulty: easy
Ingredients
2 tablespoons olive oil
1 small onion
5 cloves of garlic
1 stalk of celery
1 small carrot
2 cans diced tomatoes (800 g total)
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
100 ml dry red wine
1 tablespoon balsamic vinegar
A handful of fresh basil (approx. 10 g)
Salt
Black pepper
Instructions
1. Put the oil in a pot or large pan, heat over medium heat. Chop the onion finely and add it to the oil. Stir and let it cook for 2-3 minutes until it becomes translucent, not browned.
2. Finely chop the garlic and celery. Grate the carrot on a small grater. Add them all to the onion. Cook together for 5-6 minutes until softened. Stir frequently to prevent sticking.
3. Open the cans of tomatoes and add them to the pan, juice and all. Add oregano, dried basil, the bay leaf, wine, and balsamic vinegar. Stir and lower the heat. Let it simmer for 30 minutes without a lid. If it reduces too much, add a few tablespoons of water.
4. Remove the bay leaf. Taste and adjust with salt and pepper. Chop the fresh basil and add it at the end, after turning off the heat.
5. If you want a smoother sauce, you can blend everything with an immersion blender directly in the pot. If you like to feel pieces of vegetables, leave it as is.
Why I make this recipe often
I use it for various dishes. It keeps for a few days in the fridge, and the flavor becomes more rounded after a day. It serves as a base for pasta, pizza, or rice. It’s a quick solution when I don’t feel like making anything complicated.
Tips and variations
Tips
For a sweeter sauce, choose ripe tomatoes or use San Marzano canned tomatoes.
If you don’t have red wine, you can omit it or use a little white wine.
If you want a thicker sauce, let it simmer longer without a lid.
Substitutions
Celery can be replaced with parsnip.
You can use fresh tomatoes in the summer, blanched, peeled, and chopped.
Balsamic vinegar can be replaced with 1 teaspoon of brown sugar if you don’t want a vinegar flavor.
Variations
Add chili flakes for a spicy version.
You can add chopped olives or capers for a stronger flavor.
If you want it to be more "Italian", add anchovies or a little grated Parmesan after removing the pan from heat.
Serving ideas
I most often use it for spaghetti, but it also works well on pizza or as a sauce over roasted vegetables. It can be added over rice or as a base for shakshuka. I use it for lasagna or to drizzle over baked meatballs.
Frequently asked questions
Can I freeze marinara sauce?
Yes. It keeps well in the freezer for 2-3 months. Cool it completely before putting it in containers, leaving room for expansion. To thaw, place the container in the fridge overnight, then heat over low heat.
Can I make the sauce without wine?
Yes, you can omit the wine without any problem. If you want, you can replace it with 50 ml of water or vegetable broth for liquid.
Can I use fresh tomatoes?
Yes, but you need 1.2-1.5 kg of ripe, peeled tomatoes. Blanch them for a few seconds, peel, and chop them finely. Cook them for 10-15 minutes before adding the rest of the ingredients.
The sauce is too sour. What do I do?
If you have very acidic tomatoes, add half a teaspoon of brown sugar or a small piece of grated carrot at the end, letting it simmer for five minutes.
Nutritional values
One serving of sauce (approx. 150 g):
Calories: 65-70
Carbohydrates: 9 g
Protein: 1.6 g
Fat: 2.8 g
Fiber: 2.3 g
Contains vitamins from vegetables and few fats. It is low in calories and fits well into a balanced diet.
Storage and reheating
It keeps in the fridge in a container or glass jar, covered, for up to 5 days. When reheating, use low heat and stir occasionally. If it has thickened too much, add 1-2 tablespoons of water. In the freezer, it lasts up to 3 months.
Quick Info
Total time: 45-60 minutes
Servings: 5-6
Difficulty: easy
Ingredients
2 tablespoons olive oil
1 small onion
5 cloves of garlic
1 stalk of celery
1 small carrot
2 cans diced tomatoes (800 g total)
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
100 ml dry red wine
1 tablespoon balsamic vinegar
A handful of fresh basil (approx. 10 g)
Salt
Black pepper
Instructions
1. Put the oil in a pot or large pan, heat over medium heat. Chop the onion finely and add it to the oil. Stir and let it cook for 2-3 minutes until it becomes translucent, not browned.
2. Finely chop the garlic and celery. Grate the carrot on a small grater. Add them all to the onion. Cook together for 5-6 minutes until softened. Stir frequently to prevent sticking.
3. Open the cans of tomatoes and add them to the pan, juice and all. Add oregano, dried basil, the bay leaf, wine, and balsamic vinegar. Stir and lower the heat. Let it simmer for 30 minutes without a lid. If it reduces too much, add a few tablespoons of water.
4. Remove the bay leaf. Taste and adjust with salt and pepper. Chop the fresh basil and add it at the end, after turning off the heat.
5. If you want a smoother sauce, you can blend everything with an immersion blender directly in the pot. If you like to feel pieces of vegetables, leave it as is.
Why I make this recipe often
I use it for various dishes. It keeps for a few days in the fridge, and the flavor becomes more rounded after a day. It serves as a base for pasta, pizza, or rice. It’s a quick solution when I don’t feel like making anything complicated.
Tips and variations
Tips
For a sweeter sauce, choose ripe tomatoes or use San Marzano canned tomatoes.
If you don’t have red wine, you can omit it or use a little white wine.
If you want a thicker sauce, let it simmer longer without a lid.
Substitutions
Celery can be replaced with parsnip.
You can use fresh tomatoes in the summer, blanched, peeled, and chopped.
Balsamic vinegar can be replaced with 1 teaspoon of brown sugar if you don’t want a vinegar flavor.
Variations
Add chili flakes for a spicy version.
You can add chopped olives or capers for a stronger flavor.
If you want it to be more "Italian", add anchovies or a little grated Parmesan after removing the pan from heat.
Serving ideas
I most often use it for spaghetti, but it also works well on pizza or as a sauce over roasted vegetables. It can be added over rice or as a base for shakshuka. I use it for lasagna or to drizzle over baked meatballs.
Frequently asked questions
Can I freeze marinara sauce?
Yes. It keeps well in the freezer for 2-3 months. Cool it completely before putting it in containers, leaving room for expansion. To thaw, place the container in the fridge overnight, then heat over low heat.
Can I make the sauce without wine?
Yes, you can omit the wine without any problem. If you want, you can replace it with 50 ml of water or vegetable broth for liquid.
Can I use fresh tomatoes?
Yes, but you need 1.2-1.5 kg of ripe, peeled tomatoes. Blanch them for a few seconds, peel, and chop them finely. Cook them for 10-15 minutes before adding the rest of the ingredients.
The sauce is too sour. What do I do?
If you have very acidic tomatoes, add half a teaspoon of brown sugar or a small piece of grated carrot at the end, letting it simmer for five minutes.
Nutritional values
One serving of sauce (approx. 150 g):
Calories: 65-70
Carbohydrates: 9 g
Protein: 1.6 g
Fat: 2.8 g
Fiber: 2.3 g
Contains vitamins from vegetables and few fats. It is low in calories and fits well into a balanced diet.
Storage and reheating
It keeps in the fridge in a container or glass jar, covered, for up to 5 days. When reheating, use low heat and stir occasionally. If it has thickened too much, add 1-2 tablespoons of water. In the freezer, it lasts up to 3 months.