My Marinara Sauce

My Marinara Sauce is a simple Italian sauce recipe. The original contains tomatoes, garlic, herbs and onions. However, we have included anchovies as a seasoning with oregano to give it a superb subtle flavour. This sauce is ideal for serving with pasta and grated parmesan for a fast and simple yet full of flavour dish. Also, ideal for dishes including Baked Italian Eggs and Eggplant Parmesan (Parmigiana di Melanzane).

I normally make this sauce in advance and pour into sealable bags and lay flat in the freezer. Although, if you make each bag a portion size, you never waste any and always know you have enough. My Marinara Sauce is one recipe that every cook should know.

As you will see from the recipe, it includes anchovies. This is a personal choice and not compulsory but I find it adds a beautiful background flavour. Don’t worry it doesn’t make the dish taste fishy but acts more like a seasoning than an ingredients. Other additions can include capers, olives and the traditional glass of red wine. However make sure it’s a good drinkable one as you should never cook with a wine you wouldn’t enjoy drinking. A decent Marinara Sauce is one of those recipes that everyone should be able to make especially as the ingredients as larder essentials.

My Marinara Sauce

A necessity for any cook to have in their arsenal. A gorgeous tasty sauce that finishes so many dishes off.

4.68 from 87 votes

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Course: Sauce

Cuisine: Italian

Keyword: Fish, Herbs, Marinara Sauce, Sauce, Vegetables

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 litre

Calories: 244kcal

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Ingredients

 

MetricImperial

• 4 tbsp olive oil
• 3 cloves garlic finely chopped
• 16 sprigs parsley chopped
• 4 cups plum tomatoes drained and coarsely chopped
• 1 tbsp dried oregano
• 6 whole anchovy fillets optional
• 2 tbsp tomato paste
• salt to taste
• ground pepper to taste

Instructions

• Heat the olive oil in a sauce pan over moderate heat.
  4 tbsp olive oil
• Add the garlic and parsley and cook for about 5 minutes, stirring frequently.
  3 cloves garlic
• Do not brown.
• Add the tomatoes, oregano, salt, and pepper, and simmer over low heat for 30 minutes, stirring occasionally.
  4 cups plum tomatoes, 1 tbsp dried oregano, salt, ground pepper
• Add the optional anchovies and tomato paste and stir well.
  6 whole anchovy fillets, 2 tbsp tomato paste
• Taste and adjust seasoning if necessary.
• Serve with chopped parsley as a garnish
  16 sprigs parsley

Nutrition

Calories: 244kcal | Carbohydrates: 17g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 1mg | Sodium: 106mg | Potassium: 926mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3269IU | Vitamin C: 54mg | Calcium: 78mg | Iron: 2mg