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A simple, vibrant tomato sauce, simmered with garlic, onions, and Italian herbs. Perfect for dipping mozzarella sticks, breadsticks, or as a quick pizza sauce. Ready in under 30 minutes!
Sauté Aromatics
Simmer the Sauce
Final Touches and Serving
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A simple, vibrant tomato sauce, simmered with garlic, onions, and Italian herbs. Perfect for dipping mozzarella sticks, breadsticks, or as a quick pizza sauce. Ready in under 30 minutes!
This italian_american recipe takes 25 minutes to prepare and yields 4 servings. At 147.13 calories per serving with 3.87g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
Increase the red pepper flakes to 1/2 or 1 teaspoon, or add a finely chopped fresh red chili along with the garlic for a fiery kick.
Stir in a tablespoon of butter or a splash of heavy cream at the end of cooking for a richer, more velvety texture.
Sauté finely chopped carrots and celery along with the onion to add more vegetables and a subtle sweetness to the sauce.
For a briny, savory twist, stir in a tablespoon of capers and a handful of chopped Kalamata olives during the last 5 minutes of simmering.
Cooked tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases.
The use of extra virgin olive oil provides monounsaturated fats, which are beneficial for heart health. Garlic has also been shown to have properties that support cardiovascular function.
Tomatoes are a good source of Vitamin C, and garlic contains compounds like allicin, both of which can help support a healthy immune system.
A 1/2 cup serving of this homemade marinara sauce contains approximately 150 calories, depending on the exact ingredients used.
Yes, it can be very healthy. It's rich in lycopene, an antioxidant from cooked tomatoes, and contains healthy fats from olive oil. Making it at home allows you to control the sodium and sugar content, making it much healthier than most store-bought versions.
Absolutely. You'll need about 2 pounds of ripe Roma tomatoes. To prepare them, score the bottoms, blanch them in boiling water for 1 minute, then transfer to an ice bath. The skins will peel off easily. Core and crush them before adding to the pot. You may need to simmer the sauce a bit longer to thicken.
You can store the cooled sauce in an airtight container in the refrigerator for up to 5 days. For longer storage, it freezes beautifully for up to 3 months.
Marinara is typically a thinner, simpler sauce used for dipping or for pasta. Pizza sauce is often thicker, more concentrated in flavor, and sometimes uncooked before being spread on the pizza dough.
The teaspoon of sugar in the recipe is designed to balance the acidity of the tomatoes. If it's still too acidic, you can add another pinch of sugar. Alternatively, a tiny pinch (less than 1/8 teaspoon) of baking soda can help neutralize the acid, but use it sparingly as too much can affect the taste.