Homemade Marinara Sauce: A Versatile Italian Staple

Elevate your meals with this simple yet flavorful Homemade Marinara Sauce adapted from my cookbook Feast by Firelight: Recipes for Camping, Cabins, and the Great Outdoors. Perfect for dipping, drizzling, or pairing with your favorite pasta, this versatile sauce is a must-have in your kitchen. Make it in bulk and freeze extra for easy weeknight pasta dishes! 

Looking for a quick and delicious way to elevate your meals? This Homemade Marinara Sauce is the answer. Adapted from Emma’s beloved cookbook, Feast by Firelight, this recipe combines the rich flavors of tomatoes, garlic, and fresh herbs into a versatile sauce that pairs perfectly with everything from pasta to pizza. With just a handful of ingredients, you can create a sauce that’s both comforting and full of flavor.

Why This Recipe Will Become a Kitchen Staple

• Simple & Quick: With just 15 minutes of prep time, you can have a homemade sauce that’s ready to go whenever you need it.
• Freezer-Friendly: Double the recipe and freeze the extra sauce for quick meals on busy nights or while camping.
• Naturally Gluten-Free & Vegan: This recipe fits seamlessly into gluten-free and vegan diets, making it a great option for everyone at the table.

Tips for Getting Kids Involved

• Little Helpers: Kids can also help with picking herbs from the garden or off the stem or stirring the sauce, giving them a hands-on experience in the kitchen.
• Taste Testers: Let them be the first to taste the sauce and suggest any final touches like a bit more salt or pepper.

Pro Tips for a Flavorful Sauce

• Add a Splash of Red Wine: For a richer flavor, stir in a splash of red wine during the simmering stage.
• Smooth or Chunky: For a smoother sauce, use an immersion blender to blend the mixture to your desired consistency. Alternatively, leave it chunky for a rustic texture.

Enjoy the Versatility of Homemade Marinara Sauce

This Homemade Marinara Sauce is more than just a dip or a topping; it’s a versatile staple that adds depth and flavor to any dish. Whether you’re dipping crusty bread, topping a pizza, or tossing it with pasta, this sauce is sure to become a favorite in your kitchen. Easy to prepare and also packed with fresh ingredients, it’s the perfect addition to your culinary repertoire.

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• Supergreen Vegan Pesto
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Homemade Marinara Sauce

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Adapted from my cookbook Feast by Firelight: Recipes for Camping, Cabins, and the Great Outdoors.

If you haven’t made marinara sauce before, it’s a must. Most store-bought sauces have added sugar and other ingredients, whereas when you make it at home, you can put fresh, whole foods in. In the fall I always make a big batch that will last through the winter, and freeze it in jars. It’s the perfect sauce for quick weeknight dinners, dipping crusts, and also adding as a tomato base to soups and stews. Add a splash of red wine for a richer flavor. Blending the sauce hides added veggies and gives it a smooth texture, though it’s equally delicious when left chunky.

• Author: Emma Frisch
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 cups 1x

Ingredients

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• 3 tablespoons olive oil
• 1 small yellow onion, diced
• 1 carrot,
• 2 cloves garlic, minced
• One 26.46 oz (750g) box of strained tomato
• 1/2 teaspoon kosher salt
• 20 turns of the pepper mill (optional)
• 1/4 cup loosely packed fresh basil leaves (substitute with1 tablespoon dried basil)
• 1 tablespoon fresh or dried oregano
• 1 tablespoon fresh or dried rosemary1 1/2 teaspoons fresh or dried thyme

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Instructions

1. In a medium saucepan, warm the olive oil over low heat. Add the onion, increase the heat to medium, and sauté until the onion is translucent and soft, about 5 to 7 minutes.
2. Stir in the carrots and garlic. Sauté for 3 to 5 minutes until the garlic begins to brown slightly, releasing its rich aroma.
3. Pour in the strained tomatoes, then add the kosher salt and freshly ground black pepper. Cover the saucepan and let the mixture simmer on low heat for about 10 to 15 minutes, or until the carrots are tender.
4. Stir in the chopped basil, oregano, rosemary, and thyme. Allow the sauce to simmer uncovered for an additional 2 minutes to let the fresh herbs infuse their flavors into the sauce. This step ensures the herbs retain their bright, fresh taste.
5. Remove the saucepan from the heat and blend with an immersion blender. If you don’t have one, you can transfer the sauce to a blender and whiz until smooth. 
6. Let the sauce cool and transfer to an airtight container. Store it in the refrigerator for up to 1 week. If freezing sauce, you can either add to ziploc bags or jars. If freezing in jars, be sure to leave 1 inch of headspace between the surface of the sauce and the top of the jar for the sauce to expand when frozen. Freeze for up to 6 months.

Notes

Plan Ahead: Prepare the marinara sauce in advance and store it in an airtight container in the fridge for up to 1 week or freeze it for up to 6 months.

Shortcuts: Use pre-chopped onions and carrots to save time. Store-bought strained tomatoes can make preparation quicker.

Trades & Add-Ons:

• For a richer flavor, add a splash of red wine to the sauce. 
• Tomato puree: My favorite brand for flavor and quality is Pomi. To use fresh tomatoes, add 4-5 medium tomatoes to a high-powered blender and whiz until liquidated. Add to the pan and allow for a extra cooking time to reduce sauce.

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