Homemade Marinara Sauce [RECIPE]
Good Morning Friends!
Last night every cell in my body craved the taste of tomatoes. Fresh tomatoes! I blame my love of tomatoes on my grandma, who would make me lettuce, tomato, and mayo sandwiches when I was a child. I still swoon over those. I didn’t have any on hand last night, so I quickly sent a text to my husband telling him to detour to the supermarket to stock up. After slowly cooking down a batch of pears for spiced pear jam, I was determined to do the same and make an epic marinara sauce. My stepdad (who is 100% Italian) once said that true marinara sauce doesn’t have any sugar in it. His mother used to make marinara from scratch. And now I longed to do the same.
My eyes sparkled as my husband handed over the tote bag full of large, juicy tomatoes, a bundle of fresh parsley, and a small bundle of fresh basil. I was ready to cook. If you’re like me and you’ve grown up with jarred marinara sauce then trust me when I say, you’re missing out! Take 1 day to make a batch of homemade marinara and I promise you that you’ll never want to go back to the canned stuff again. For starters, jarred marinara is loaded with sodium that isn’t necessary. Secondly, it usually contains sugar whereas fresh, homemade marinara is made with honey or maple syrup so it’s lighter and healthier. And lastly, it’s super simple to make but makes the taste of the dish soar by leaps and bounds.
My husband grew up in the Philippines where Jollibee/Filipino spaghetti is loaded with sugar and cheddar cheese. While I do love Jollibee spaghetti, I was eager for him to try authentic Italian spaghetti. He took a bite of sauce and swooned. It’s so fresh. The garlic, basil, and parsley balance the acidity of the tomatoes beautifully, and the hint of maple syrup just comes through enough without being too sweet. I made this dish start to finish in about 45 minutes (including boiling the pasta). It was light but the family devoured it and I know yours will too! I hope you all enjoy this easy sauce recipe. Stay tuned for more delicious dishes. Have a wonderful Friday, and until next time, keep on cooking! ❤
Homemade Marinara Sauce (that’s Vegan too!)
Makes: 6 cups
- 8 large tomatoes, diced
- 1 small bunch fresh parsley, diced
- 1 bunch fresh basil, diced
- 1 generous tablespoon minced garlic
- 2 tablespoons maple syrup
- A dash of salt and black pepper to taste
- In a large pot dice up 8 large tomatoes. Use a hand masher to begin breaking down the tomatoes as you turn the heat onto medium.
- Add in the minced garlic, parsley, and basil. Keep mashing as the sauce begins to simmer. Cook for 15-20 minutes on medium as you occasionally mash.
- As the tomatoes break down, add in the maple syrup, salt and black pepper. Take a taste and adjust accordingly.
- If you like a more chunky tomato sauce, then after 20-25 minutes of simmering and mashing your sauce is done. If you like your sauce smooth, grab an immersion blender (or carefully use a blender to puree your sauce in batches), and blend the sauce until smooth.
- Cook your pasta according to package instructions. Serve hot with a generous spoon of homemade marinara over the top and chow down! You’ve earned it! ❤