Last updated on November 11th, 2021 at 10:11 pm
Homemade Marinara Sauce, simple, easy, and perfect for your pasta dishes. Toss that store-bought marinara pasta sauce!
This sauce is so easy to make and very delicious that it will become your favorite pasta sauce. It is all thanks to Noubess Hot and Spicy Mango Sauce. A hint of aromatic herbs mixed with peppers, all that is needed to wake the tomatoes and make this sauce incredibly delicious.
What is Marinara Sauce?
Marinara Sauce is a simple tomato sauce made with tomatoes, garlic, onions, herbs, and spices. There are many variations, but a great sauce is always the start of a delicious pasta dish.
Of Italian origin, Marinara Sauce has become a staple sauce in Italian-American cuisine. Although Marinara Sauce and Spaghetti Sauce are used interchangeably, one should not confuse the two. Many recipes call for Marinara Sauce instead because of its robust flavor.
Spaghetti Sauce is any sauce you can put on spaghetti. Veggies, meat, or poultry usually accompany a tomato-based sauce for spaghetti. Many cooks also add a bit of sugar to either sauce to cut down on the acidity of the tomatoes. Others may even add a hint of lemon juice or lemon zest to balance the flavors of vegetables.
How to make this insanely tasty Marinara Sauce
This recipe is originally from Jessica Gavin’s marinara sauce recipe. Now, let’s talk ingredients, tips, and steps,
The recipe is detailed and straightforward, and easy to follow. Not too many people get the ratios of ingredients correctly. This recipe does! It allowed me to create variations, such as adding another type of olive oil, using dried basil instead of fresh basil.
To make this sauce, you will need 56 ounce whole peeled tomatoes, San Marzano recommended (as mentioned by Jessica Gavin). And it does make sense!
You do have to use the best ingredients when cooking if you want unique and delicious dishes. Do not use crushed tomatoes, as a few cooks will do. Not the same taste at all!
The recipe uses finely chopped or minced garlic and onion. After adding the onion to the pot, you must reduce the heat to avoid any burnt taste. The usual salt and pepper are acceptable.
Fresh basil is a must, but remember that the dried leaves have more flavors if you have dried basil. Know the proper amount to use.
I used Noubess Hot and Spicy Mango with Herbs instead of crushed peppers or red pepper flakes because I wanted more flavor. By adding the Noubess sauce, the sauce is more flavorful and aromatic. Noubess’ sauces are very versatile and can be used in many dishes. You can manage the heat as long as you know the amount to obtain the flavor you want.
I also added anchovies fillet and tomato paste. The anchovies are not overpowering and dissolve almost instantly. The anchovies and the spicy mango sauce gave the sauce more flavor.
You only need 15 minutes of simmering, and your sauce is ready. You can use fresh tomatoes, but the blanching process is a bit long, and you will also need tomato puree.
How to use your sauce
This homemade sauce is rich in flavor and exceptionally easy to make. You can use this sauce in stews and soups. It is the perfect based tomato sauce to make to cut down on your weeknight-long cooking hours.
Here’s the recipe; it freezes well, and you can leave it in the fridge for up to 5 days. Best to use a mason jar to freeze it. Be sure to let me know how you like this sauce.
- 56 oz whole peeled tomatoes San Marzano recommended
- 2 tbsp extra virgin olive oil
- 1/2 cup chopped red onion
- 1 tbsp minced garlic
- 3/4 tsp dried oregano 2 teaspoons chopped fresh oregano or 1 tsp ground
- 1 tsp Noubess Hot and Spicy Mango Sauce with Herbs
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup chopped basil
- 4-6 anchovy fillets with some of their oil
- 1 tbsp tomato paste low sodium preferably
- Prepare all your ingredients
- Drain the tomatoes in a colander set in a bowl.
- Crush tomatoes using your hand, breaking into smaller chunks. Allow the tomatoes to sit and drain in the colander for 5 minutes. Reserve the tomato juice.
- Heat a large skillet over medium heat. Once hot, add the olive oil. When the olive oil begins to shimmer, add in the garlic and let cook for a few seconds but not brown.
- Add in the onions, Noubess Hot and Spicy Mango Sauce with Herbs, and the anchovies. Stir to combine and saute until onions are softened and lightly browned, about 5 minutes.
- Add the tomato paste mix and let cook for 1 – 2 minutes while stirring until all the ingredients are blended together.
- Add salt and pepper. Stir and cook until fragrant, 30 seconds.
- Add the strained tomatoes, oregano, basil and stir to combine. Increase heat to medium-high, cook and stir frequently, until the liquid evaporates, and the sauce begins to brown on the edges of the pan, 10 minutes.
- Add in 2 1/2 cups of the reserved tomato juice. Stir the sauce, scraping any browned bits from the pan. Reduce heat to a simmer, stir and cook until the sauce thickened about 10 minutes.
- Taste sauce and season with more salt, pepper, and Noubess Hot and Spicy Mango Sauce with Herbs as desired.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.