Marinara Sauce is a kissing cousin to Spaghetti Sauces. At first glance, you might not be able to tell them apart. After all, Marinara is tomato-based like spaghetti sauce and often includes onion and garlic among other light seasonings. Spaghetti sauce adds meats, vegetables, and a distinctly hardier portion of herbs and spices to the blend.
The Magic of Marinara is that because it’s simpler, it doesn’t require as much time for your to make. Unlike pasta sauce, marinara is often used for dipping (cheese sticks anyone?).
Now, here’s the nifty part. You can turn Marinara into pasta sauce by adding more tomatoes, herbs, a hint of sugar, red wine, and cheese rind. So, when you put time into marinara, you’re really cooking once for potentially many other sauced dishes.
This recipe is enough marinara for about 1 pound of pasta.
- 28 oz. canned whole tomatoes
- ¼ tsp. Olive oil
- 6 cloves of garlic (made into thin slivers)
- 1 tsp table salt
- ¼ tsp dried oregano
- ¼ tsp dried basil
- In a deep skillet, heat the olive oil over medium heat. Add the garlic.
- After a minute or two (the garlic will sizzle), add the tomatoes, salt, and herbs.
- Simmer for 15 minutes.
- In this form, you can freeze or can the sauce, or use it immediately.