Marinara Sauce Recipe
Homemade marinara sauce with step by step photos. Serve over pasta or as a dip.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 500 ml bottle
- Tomatoes - 5 hybrid variety
- Carrots - 1/2 cup grated
- Onion - 1 large
- Garlic - 2 cloves
- Basil leaves fresh - 1 tbsp (or 1/2 tsp dried)
- Mint leaves - 1 tbsp fresh
- Coriander leaves - 1 tbsp
- Kashmiri red chili powder or red chili flakes - 1/2 tsp
- Black pepper powder - 1 fat pinch
- Sugar - 1/2 tsp
- Salt - to taste
- Extra virgin olive oil - 2 tbsp
Chop onions finely and keep aside. Mince garlic and set aside.
Heat a deep sauce pan with 6 to 7 cups water and bring it to a rolling boil. Make a “X” slit at the bottom of the tomatoes and drop them gently in the hot water. Switch off flame and close the sauce pan tightly with a lid. Keep aside for 10 to 15 mins.
Drain the tomatoes into a colander and let it cool a bit. Peel of the skin and quarter the tomatoes.
Transfer to a blender or food processor and blitz for 3 to 4 times, till the tomatoes are crushed. You can also do this by hand once the tomatoes gets completely cooled.
Heat a pan with E.V.olive oil, onions, garlic over low flame stirring continuously for 1-2 mins.
Add the blitzed or crushed tomatoes, grated carrots, kashmiri red chili powder or red chili flakes, black pepper powder, sugar, salt and mix well.
Cook over low heat for 5 to 7 mins. Switch off stove.
Immediately add greens like basil (fresh or dried), mint, coriander and mix well.
Close the pan with a lid and let it cool a bit.
Transfer to a food processor or blender or use an immersion blender and puree to the consistency of your choice - smooth or chunky.
We prefer a chunky marinara sauce, so I just blitz 3 to 4 times and don’t run the food processor continuously.
Serve this Marinara sauce over pasta or as a dipping sauce.