top of page
  • Writer's picturehungryhungryhayden

Marinara Sauce

Not really a mother sauce, but it should be.


(2) 28ounce cans of San Marzano Tomatoes- picked at the peak of rightness, so they are super sweet compared to other whole canned tomatoes

Onion- finely minced, so it melts into the sauce

Garlic- measure with your soul, finely minced.

Italian Herbs- dried is perfecto. To taste

Tomato Paste- seems like overkill, but when you caramelize it with the garlic and onion it adds some extra tomatoey sweetness and umami.

Black and or Crushed Red Pepper- just looking to add enough heat to carry the umami and sweetness.

Olive Oil & Butter- Olive oil is definitely traditional, but nothing brings a sauce together like butter.


1. In a heavy bottom saucepan or enameled dutch oven, add enough oil and butter to cover the bottom

2. Confit onion, garlic, tomato paste, pepper, and Italian herbs until deeply caramelized

3. Once deeply caramelized, crush the whole san marzano tomatoes with your hands and add them and the liquid in the can to the pot. Know the more you crush up the tomatoes, the smoother your sauce will be.

4. Simmer low and slow for as long as you like. The longer the better.

5. Serve over pasta or eat out of the pot with a spoon. I’m not the boss of you.

3 views0 comments

Recent Posts

See All


bottom of page