If you asked me the difference between all the Italian sauces a few years ago, you bet I didn’t have a clue. All I knew was that my kids loved pasta and I was going to make them a sauce that was as flavourful as possible. Of course, when you’re sharing the recipe you don’t just post any Italian sauce recipe without knowing what it’s called. I very quickly gave myself a lesson on Italian sauces. So today I am sharing my take on a Quick and Easy Marinara Sauce. It may not be as authentic as the real deal but for me it’s all about the flavour.
This sauce is absolutely flavour filled and delicious. If you have a good sauce you don’t need much else to slurp down that pasta. Yes, if you know me well you would know I’ve added chili to my sauce but that’s a personal preference. You are welcome to add less chilli or maybe just a pinch of red pepper flakes. Usually it is red pepper flakes that’s added to the sauce rather than the chili.
I do add a little sugar to this Quick and Easy Marinara sauce. I find canned tomatoes a little too acidic. There a few different brands that I have tried but I find the Woolworths Canned tomatoes to be the best, not as acidic as others I’ve tried. I would much rather use fresh tomatoes but it’s been a struggle to get juicy, ripe tomatoes. All I seem to get in the stores are tomatoes that are not quite ready to be used. It also takes days before they ripen. Frustrating I must say.
Marinara Sauce is a quick and easy sauce to make and can be a little more chunky. I prefer a smoother sauce but I hubby loves a chunky sauce so I’ve kept mine somewhere in between. You can use a blender to make it less chunky if you wish. This Marinara Sauce can be made thicker, by simmering for longer, and used on pizzas. I used oregano but I have also used dried Italian herbs before and either way it tastes great. You can use it as a dip or serve it with veggies. There are many ways to use this sauce, it’s so versatile and can be frozen too.
Quick and Easy Marinara Sauce
- 2x400 gram whole peeled tomatoes
- 4 tbsp extra virgin olive oil
- 1 large onion finely chopped
- 1 tspn minced garlic
- 2 green chilli finely chopped
- 2 tspn dried oregano or dried Italian Herbs
- 4 sprigs fresh thyme leaves only
- 1/4 cup fresh chopped basil leaves
- 1-2 tspn sugar
- Add olive oil and onion to a pan and sauté on medium heat until onion is slightly brown
- Add the thyme leaves, garlic and chilli and cook for a minute
- Squish the tomatoes in your hands and add it together with the dried oregano
- Add some salt and the sugar depending on how acidic your tomatoes are
- Simmer for about 30 minutes on low heat
- If you want your sauce a little smooth you an use a blender and blend it to the desired consistency
- Add the chopped basil