Homemade Marinara Sauce
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 cups 1x
Ingredients
- 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
Instructions
- 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.
- Stir in the carrots and garlic. Sauté for 3 to 5 minutes until the garlic begins to brown slightly, releasing its rich aroma.
- 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.
- 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.
- 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.
- 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.
Find it online: https://emmafrisch.com/homemade-marinara-sauce/
