I am excited to share this Perfect Marinara Sauce with you today! For so many years, I have been buying jar after jar of marinara sauce from the store because I thought making my own would be too time consuming or difficult. I was so incredibly wrong. After about two years of consistently making my own sauces this marinara sauce is one I always come back to.
What drove me to start making my own sauces was the costs of store-bought ones. It seemed like every time I was going grocery shopping I was putting some type of sauce in the cart, and that adds up! Finally one day I decided to try my hand at making my own. What resulted was an over-spiced mess of a red goo! I won’t lie this discouraged me, but I decided to keep at it. What I learned was that I was over complicating it. I didn’t need to add every Italian spice, or let it simmer all day. Instead, I found that keeping this sauce clean and simple yielded the best results.
Garlic is the star of the show here with basil and oregano as her back-up singers, and, in my opinion, they make one killer trio. My favorite time to make this sauce is during the summer months while I have tons of fresh basil and oregano to spare from my garden. Dried herbs can work perfectly fine too, but I think the flavors come through so much better when the herbs are fresh.
Finally, I love this sauce for its versatility. My favorite uses for this is as a pizza sauce for my Margherita Naan Pizzas . I also use this as pasta sauce for spaghetti, and dipping sauce for bread sticks and toasted ravioli. This sauce also freezes well so I can make a large batch and store it in the freezer for months. That way I always have some on hand, no more endless sauce buying for me! An added bonus is that this sauce is ready to serve in less than 30 minutes! No more standing over a stove and stirring for hours. I hope you and your family can find some delicious uses for this tasty marina sauce!
Perfect Marinara Sauce
- Combine all ingredients in a sauce pot and stir to combine. Bring to a gentle boil then cover and reduce heat to low. Stirring sauce periodically to avoid burning.
- Let sauce simmer for 20-30 minutes tasting and adjusting spices as needed. Once finished remove bay leaf and let sauce cool for 5 minutes.
- Add sauce to blender (or use immersion blender) and mix on low until smooth.
- Serve immediately or store in an airtight jar in the refrigerator for up to five days.