Sauces and Dips

Tomato basil marinara is a classic Italian sauce that’s simple yet full of flavor. Made with ripe tomatoes, fresh basil, and garlic, this sauce is perfect for pasta, pizzas, or as a base for many Italian dishes. The secret to a great marinara is using high-quality ingredients and allowing the flavors to meld slowly over time.

Ingredients

• 2 pounds ripe tomatoes, peeled and chopped (or use one 28-ounce can of whole peeled San Marzano tomatoes for convenience)
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 1 small onion, finely diced
• 1/2 teaspoon red pepper flakes (optional, for a slight kick)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon sugar (optional, to balance acidity or baking soda)
• 1/2 cup fresh basil leaves, torn into pieces
• 1 teaspoon dried oregano (optional for a deeper flavor)
• 1/4 cup red wine (optional, for richness)

Instructions

1. Prepare the Tomatoes:
   • If using fresh tomatoes, score an “X” on the bottom of each tomato and blanch them in boiling water for 30 seconds. Transfer to an ice bath, then peel off the skins. Chop the tomatoes and set aside.
   • If using canned tomatoes, crush them by hand or with a spoon in a bowl.
2. Cook the Aromatics:
   • In a large saucepan, heat the olive oil over medium heat. Add the chopped garlic and onion, cooking until the onion becomes translucent and the garlic is fragrant (about 2-3 minutes). Be careful not to brown the garlic, as it can turn bitter.
3. Add the Tomatoes:
   • Pour in the chopped fresh tomatoes or canned San Marzano tomatoes. Stir well and bring the mixture to a gentle simmer.
4. Season the Sauce:
   • Add the red pepper flakes (if using), a pinch of salt, black pepper, and sugar (if needed). Stir in the dried oregano if desired for an extra layer of flavor.
5. Simmer the Sauce:
   • Allow the sauce to simmer gently for 20-30 minutes, stirring occasionally. If you’re using fresh tomatoes, cook longer until they break down completely. If using red wine, add it now and let it reduce for a few minutes before continuing.
6. Finish with Fresh Basil:
   • About 5 minutes before the sauce is done, add the torn basil leaves and stir. Adjust seasoning with additional salt and pepper if needed.
7. Serve or Store:
   • Your authentic tomato basil marinara is now ready! Use it immediately over pasta, as a pizza sauce, or as a base for other dishes like chicken parmigiana. Alternatively, let it cool and store in an airtight container in the fridge for up to a week or freeze for longer storage.

Tips for the Best Tomato Basil Marinara

• San Marzano Tomatoes: If you can find them, Italian San Marzano tomatoes are ideal for their sweet, low-acid flavor. They are often used in authentic Italian cooking and yield a rich, flavorful sauce.
• Fresh Basil: Add the basil towards the end of cooking to preserve its fresh flavor and bright green color.
• Olive Oil Quality: Since olive oil is a primary flavor in this simple sauce, choose a high-quality extra-virgin variety for the best taste.