Fresh Marinara is the basis for so many awesome dishes – from pizza to Italian meatballs, to shrimp marinara. It’s perfect for a dipping sauce for golden mozzarella sticks, as well. When you make this, your house will smell like a cook’s home in Tuscany!
Make a big batch and freeze what you don’t use for quick and easy future use!
This sauce has been created in Italian (and beyond) kitchens literally for centuries. And there’s good reason. It’s that good!
Use this marinara when you are making anH2FaL classic: Authentic Italian Meatballs recipe!
Mama Mia, is that good!
And we absolutely recommend going with certified San Marzano tomatoes. They are canned at the peak of their season, and the flavor that these tomatoes possess is better than any other tomato we’ve ever tried.
Again, make sure the can say ‘Certified.’ Some brands will say they are San Marzano ‘style’, but not truly from San Marzano, which happens to be at the foot of Mount Vesuvius!
Find the best ingredients, and you can’t go wrong with making the best Fresh Marinara you’ve ever tasted! Incredible!
We love everything about this marinara. You can easily make a double batch and freeze it for future use.
We use this sauce in so many classic Italian dishes!
Now, let’s make this incredible Fresh Marina recipe!
And when you do make it, be sure to take a photograph of it, post it on Instagram, and tag @howtofeedaloon and hashtag @howtofeedaloon!
- 3 28 oz cans tomatoes whole, San Marzano are the best
- ¼ cup olive oil
- ¼ cup garlic finely chopped
- 3 tbsp basil fresh, chopped
- 2 tbsp parsley fresh, chopped
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Drain the tomatoes in a colander set in a large bowl for 5 minutes. Reserve the tomato liquid.
- In a large pot, heat the olive oil over medium heat. When the oil is hot, add the garlic and cook it; stirring, for about 5 minutes, or until it is golden brown. It should turn golden brown, but don't let it burn!
- Add the basil, parsley, salt, and pepper. Cook the mixture for 30 seconds.
- Add just the tomatoes (not the juice...hold onto the juice). Break the tomatoes up with your hands as you add them to the pot.
- Increase the heat to high, and cook them for 5 minutes.
- Reduce the heat and simmer the sauce for about 10 minutes.
- Add the reserved tomato liquid.
- Increase the heat to high and bring the sauce to a boil.
- Boil if for 12 minutes, until slightly thickened, stirring occasionally and scraping the bottom to prevent burning.
- Turn off the heat and let rest for at least an hour.