Marinara Sauce is a flavourful Tomato Garlic based sauce used in dips, pasta, stew or in soups too. Marinara (“mariner’s”) sauce originated in Naples; It is said that it was invented by mariners returning from the Americas with a newly discovered fruit, the tomato, in the 1700s.
The simple Marinara sauce contains tomato, garlic, onion and few herbs. I have made that humble Marinara sauce more versatile by adding other ingredients and flavours. You can use it in pizza, pasta, lasagne, soup or even in any curry 🙂
You can use it for marination as well. I’ve added dried chillies, fresh jalapenos, garlic , olives, onion and other herbs that gives it a strong flavour and addition of this into any recipe can takes the dish into another level. Smoky flavour and aroma of herbs makes it amazing.
I always prefer making sauces, pickles making at home instead of buying from market because we know what we adding into the recipe. I prefer making it for few days and then make fresh batch again. In store bought they always add so many preservatives and colouring agent which might give the sauce beautiful color but that’s for sure not good for health.
This sauce is widely used in Italian-American cuisines. You can add wine as well in the sauce if you like 🙂 This sauce is perfect replacement for the store bought jarred sauces & offers rich and lively flavours.
- You can adjust the amount of heat according to your taste. I’ve made it spicy one but you can control the chilli quantities as per choice.
- Be careful while making this because chillies could be high in spice level.
- Adding fresh jalapeno, olives are totally optional. But, it makes a lot of difference in taste. 🙂
You can keep it in refrigerator and can use anytime later on your busy days, get together when you really don’t have time for chopping, cutting, peeling etc.
It’s lower in calories Sauce per serving than pesto or Alfredo, but if you buy from stores then, it may be very high in sodium. Because most plain canned/packaged tomatoes also contain added sodium, even making marinara at home can result in a pretty salty sauce.
Keep the Marinara Sauce in the fridge for week or month if you cover the surface with oil after each use.
I've made humble "Marinara Sauce" more versatile by adding other ingrediants. You can ignore or add as per your choice. But addition of these will make your sauce more flavourful and I personally love that thick texture too. (Not including the pickled olives prepration timing in this recipe)
- 1/2 Kg Tomato (Peeled & Chopped)
- 3 Onion (Medium sized)
- 5 Garlic cloves (Finely chopped)
- 3-4 Dried Red Chillies
- 1/4 Cup Olives
- 5-6 Jalapeno
- 5-6 Fresh Basil Leaves
- 1 Tsp Dried Dill Leaves
- 1/2 Tsp Dried Basil Leaves
- 1 Tbsp Olive Oil
- 1 Tsp Cumin Seeds
- 1 Tsp Caraway Seeds
- 1 Tsp Rock Salt
- 1/4 Tsp Black peper powder (Optional)
- 1 Tsp Oregano
Heat the Cumin & Caraway seeds in a dry pan until lightly toasted and aromatic, then lightly crush using a pestle and mortar.
Heat 1 Tbsp oil in a large pan and add the garlic, toasted spices, Chopped Jalapeno, tomatoes , onion (Peel and halved), and chillies. Cook over a low heat, stirring frequently. Roast a little bit for 5-7 min, it will give your sauce smoky flavour.
Remove from the heat, then blend to make a rough paste.
Heat Oil again in a large pan, transfer the roughly blended sauce. Add Basil leaves, Dill leaves, Salt, Pickled Olives (crush them a little roughly), Herbs and Black pepper (Optional).
Let it boil for 20-25 minutes so, all spices can infuse into the sauce.
Let it cool down on room tempreture.
Spoon into a sterilised jar and pour a little oil over the surface to completely cover it. Will keep in the fridge for week or month if you cover the surface with oil after each use.
I've already made pickled olives (basic one) before 2 weeks so, used those. In a container/jar You have to cover the olives from water & cover the top with a plastic or cloth for a week. After a week check if olives become slightly tender, if bitter in taste keep them for few more days.
Once they are ready, change the water, Add 1 slice of lime, Rock Salt, apple cider vinegar, Spices (optional). Keep in Airtight container. Use it later in any recipe 🙂
- I do peel the tomato Then chop, because that outside skin really irritates and spoils the taste many times. It's upto you if you wanna keep that or peel.
- Adding Olives is completely optional, but it will give your sauce a rich flavour if you add.
- Keep the Marinara Sauce in the fridge for week or month if you cover the surface with oil after each use.
- Heat/Spices you can control according to your taste & need by increasing or decreasing the chilli quantities.
- Please make sure you remove the seeds & inner membranes or ribs from chillies & Jalapeno if you don't want your sauce to be more spicy.
- I do like this sauce to be little pulpy/rough one not smooth one. Those chunks of tomato and olives give a good flavour.
- Sauce shouldn't be runny one. Consistency should be little thick.