I love using marinara sauce in a wide variety of recipes. It works in pastas, pizzas, and on veggies. It can be easily stored and is super nutritious. I have my go to store bought brands but there is something about fresh tomatoes that takes this up a notch. I am still all about simple so I promise this is an easy recipe that anyone can nail on the first try!
What ingredients do you need?
Tomatos, roma tomatoes work best but beefsteak, on the vine or other varieties can work as well.
Garlic is a necessity and something that is often very taste driven. I like garlic a lot so I add 5 cloves but if you’re not a huge fan go with 3 cloves.
Chicken broth helps add to the liquid content in this recipe. I like to choose low sodium for the health benefits but also because I add salt so I don’t want too much of a salty punch.
Onion give more flavor to this recipe. I use a yellow onion but white would work fine too.
Basil gives the fresh herb hit that brings this recipe to the next level.
Olive oil gives this recipe the fat balance that makes it pair perfectly.
Balsamic vinegar adds a really yummy depth of flavor and another acidic punch to the recipe which I absolutely love.
Salt and pepper help build the flavor profile for this recipe as well. I like to use Himalayan pink salt for the health benefits
What if I am missing an ingredient?
So I like to make recipes that are more flexible and can still work if some ingredients need to be substituted or left out. Obviously you won’t get the exact intended results but it’ll still be edible and hopefully still yummy.
Balsamic vinegar can be left out but really does add a lot of flavor so if you have it I wouldn’t skip it!
Olive oil can be subbed for another oil but olive oil is traditional in marinara and has a mild flavor and is touted for its health benefits. I would maybe sub avocado oil but really think twice about subbing any heavier oils.
Garlic and onions are really needed in this recipe but if you are in a pinch sub them for the dry versions. I would add 1/2 TBSP of each to begin with and then see if more is needed from there.
Tomatoes can obviously not be subbed but you could use canned tomatoes and get a similar taste.
Basil in the fresh form takes the whole thing up a notch but I know its not always easy or affordable. For the future look into growing your own because its one of the easiest herbs to grow but for the now using the dried herb version can give a similar effect. I would start with 2 tsps and then see how the flavor is.
What equipment do I need to make this?
The equipment needed is pretty minimal here. You need a knife to cut your onion and tomatoes, a pot to cook everything in, a spoon to stir while cooking and a burner to do the cooking. If you aren’t a super star in the kitchen measuring spoons for the spices are good thing to use until you start to train your eye on a tsp, tbsp and what not.
I have really enjoyed this dutch oven from Joanna Gaines line. Its heavy duty, non-stick and heats evenly. You can grab it here. *Note this is an affiliate link and while it doesn’t cost you anything to use I may earn a small commission which helps support my page, thanks!
Tips and tricks to be successful.
Don’t burn it! If the pot you are using isn’t ceramic or non-stick be sure you stir frequently to avoid burning. Another easy way to burn this is to have your heat to high. You want it to lightly boil but don’t want it so high its bursting and spraying sauce out of the pot.
Be cautious of the salt content. If you use canned tomatoes and broth that has a lot of sodium adding even more salt will make this super salty.
Don’t spend to much time cutting tomatoes. They are going to be blended at the end so perfect symmetrical cuts isn’t necessary at all and will just waste your time!
Taste as you go! This took me forever to learn but it helps you develop your kitchen skills with each recipe. When you taste after adding each ingredients it helps you see how those flavors add to the dish and if more of something is needed right then versus tasting at the end and wondering what is lacking.
Balsamic Marinara from Scratch
Ingredients
- 1 yellow onion, diced
- 1 TBSP Balsamic glaze
- 1/2 tsp salt
- 8-10 whole Roma tomatoes, cut into 4ths
- 5 garlic cloves, minced
- 16 fresh basil leaves, torn
- 1/2 olive oil
- 1/4 cup chicken broth
Directions
- Add a small amount 1-2 TBSP of olive oil to the bottom of your pot. Turn heat to medium. Once oil sizzles when an onion piece is placed inside you are ready to add the rest of the onions.
- Add all onions to hot oil and cook until they are a shiny translucent color. This should take 15-20 minutes. Stir occasionally to ensure they are not burning.
- Add tomatoes, garlic, salt and chicken broth. Cook for about 20 minutes.
- Add olive oil, balsamic glaze, and torn basil leaves to pot. Cook another 10 minutes.
- Allow sauce to cool slightly and add to blender. Blend until smooth.
Let me know how you liked this marinara sauce and what you had it with! If you are looking for some of my other recipes be sure to check out my the good eats section of my blog where I post all the recipes I’m loving!