How To Make Marinara Sauce Recipe
- Daniel
- 22 hours ago
- 2 min read
Marinara sauce has been around since at least the 16th century, after tomatoes made their way to Italy. Its name, alla marinara, literally means "sailor-style," and it’s believed to have been popular among Neapolitan sailors for its simplicity, affordability, and ease of storage.
No slow-simmered Sunday sauce here, just fast, bright, and honest flavors that bring any dish to life.
When I made this version, I wanted to keep it as straightforward as possible. It’s not cooked, just mixed, which means it keeps that fresh, tangy bite. Spoon it over pasta. Use it as your pizza base.
Heck, dunk grilled cheese into it. It takes all of five minutes, uses pantry staples, and tastes a hundred times better than anything from a jar. If you’ve never made marinara from scratch, this is the perfect place to start.
Ingredients:
(Make 7oz)
Tomato Puree, 200g
Water, 60g
High Quality Olive Oil, 1 TBSP
Red Wine Vinegar, 1 TBSP
Garlic Grated, 3 Cloves
Dried Parsley, 1/4 TBSP
Dried Basil, 1/2 TSP
Dried Oregano, 1/4 TSP
Dried Thyme, Pinch
Dried Marjoram, Pinch
Sea Salt, Pinch
Black Pepper, Pinch
Directions:
Mix the sauce
In a mixing bowl, combine tomato purée, water, olive oil, red wine vinegar, grated garlic, and all the dried herbs and seasonings. Stir everything until fully mixed.
Store and chill
Pour the sauce into a clean, sterilized container with a tight-fitting lid. Store in the fridge. Let it sit at least 30 minutes to allow the flavors to meld before using.
Use it up
Use within 3 days. Great for pasta, pizza, dipping, or even as a quick base for soups or stews.