Recipe: Delicious Basic Marinara

Basic Marinara. This marinara sauce recipe is the best! This healthy homemade marinara will become your family's favorite. Rely on a large Dutch oven or stockpot because this recipe makes enough marinara sauce for several meals.

In a large, deep skillet over medium heat, heat oil. In a large saucepan, heat oil and garlic over medium until fragrant. In a large casserole pot, heat the oil over a medium-high flame. You can have Basic Marinara using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Basic Marinara

1. Prepare 2-3 of medium tomatoes (firm but ripe is best).
2. Prepare 1/2 of small onion.
3. Prepare 1 of whole garlic bulb.
4. You need 1/8 c of vodka.
5. It's 1/4-1/2 c of red wine.
6. It's 1-2 tbs of dried and grated parmesian.
7. Prepare 1-2 tsp of paprika (for color).
8. You need of salt, black pepper and chili to taste (I use sea salt and habanero).
9. You need 1/2 tsp of cumin (optional).

Marinara Sauce is an easy to make tomato sauce that is perfect to top your favorite pasta or to use in recipes calling for jarred pasta sauce. A simple base of tomatoes (whole and crushed) with onions and garlic makes the best marinara sauce. Heat oil in a large saucepan over medium heat. Saute garlic until aromatic and tender.

Basic Marinara instructions

1. Prep all your fresh veggies by dicing your tomatoes, mincing your onion, and peeling and thinly slicing your garlic..
2. WARNING! Remember to season the veggies with only a little bit of salt and not to put too much because all the salt will add up in the end..
3. Then sauté your your garlic and onion one by one in the same pan (or pot), making sure to remove them from the pan and set them aside for for later..
4. Next, sauté your tomatoes and when softened enough, use a potato masher to crush your tomatoes into a paste..
5. Now add your garlic and onion back into the pan with the tomatoes..
6. Add your vodka and wine to the pan, along with all of your seasonings (except for the parmesian) and make sure to mix thoroughly..
7. Simmer the sauce until the alcohol is almost cooked through and then add the parmesian last, making sure to mix as you pour and only a little at a time so that it doesn't clump up..
8. Voíla! And you're done! I suggest your serve this as 4-8 tbs of sauce per 1 c of pasta. And feel free to add some fresh basil on top..
9. NOTE: If you don't have or like vodka, you can use any other hard liquor of your choice as long as you stick to a 1 part to 2 part ratio. One part hard liquor to two-part red wine. The red wine unfortunately is non-negotiable since it adds a really nice smell to the sauce. But don't feel like you have to spend it any big amount of money on either the hard liquor or the red wine, I just use the cheapest I can find and it works pretty well..
10. NOTE: And as long as your tomatoes are crushed somehow, it doesn't matter what you use to do it, you can even use a fork if you'd like. Just make sure that it is thoroughly crushed into a paste..

Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. In a large saucepan, sauté garlic and onion in olive oil until onion is tender. Heat a medium saucepan over medium-low heat. A simple marinara sauce should be part of every cook's repertoire. The key to a good marinara sauce is starting with good ingredients.