How to make homemade hainara sauce (with bilingual instructions in Italian and English)

This kind of traditional Homemade garlic sauce It’s a delicious and flavorful condiment that’s perfect for pasta! With San Marzano tomatoes, tangy garlic, tangy olive oil, and fresh basil, this is the best tomato sauce you’ll ever taste.

Why you’ll love this authentic Italian tomato sauce

You’re going to love this recipe because it’s an easy-to-make tomato sauce made with simple ingredients. Rich olive oil, flavorful garlic, bright tomatoes, and fresh basil come together to create a delicious, balanced sauce. With just a little time and minimal prep, it’s so much better than canned marinara!

Traditional tomato sauce ingredients

Canned tomatoes: you can use it Crush tomatoes or whole peeled tomatoes crushed by hand.

Basil: This recipe calls for fresh basil. I wouldn’t use it in place of dried basil because the flavor won’t be as prominent or traditional.

garlic: Fresh peeled and chopped garlic is the best choice for this sauce.

olive oil: If you have a good quality extra virgin olive oil on hand, I recommend using it. However, any type of olive oil can be used to make a delicious marinade.

Pasta (optional): If you’re serving this marinara sauce over pasta, choose the shape that appeals to you most, whether it’s a long, thin shape like spaghetti or a small tube shape like penne.

How to make henna sauce from scratch

1. Finely chop the garlic.

1. Finely chop the garlic.

2. Place a medium to large sauce pan over medium heat. Add olive oil. Once the olive oil shimmers, add the garlic and cook until fragrant, 30 seconds to 1 minute.

2. In a medium or large saucepan, heat the olive oil over medium heat. Once the olive oil starts to bubble, add the garlic and cook until you smell a light aroma, 30 seconds to 1 minute.

3. Add the crushed tomatoes to the pot along with the salt and fresh basil. Bring the sauce to a boil and then simmer. Cook the sauce for 25 to 30 minutes.

3. Add the crushed tomatoes to the pot along with the salt and fresh basil. Bring sauce to a boil, then reduce heat. Let the sauce cook for 25-30 minutes.

4. Remove the basil sprigs.

4. Remove the basil.

5. Taste for seasoning and serve.

5. Taste for seasoning and serve.

Store and reheat

refrigerator: Store the remaining marinara sauce in an airtight container in the refrigerator for 3 to 4 days.

refrigerator: Once the sauce has cooled, transfer it to a freezable airtight container and freeze for up to 6 months.

Warm from refrigerator: To reheat, add sauce to pan and place over medium heat. Bring to a boil and simmer before serving.

Reheating from frozen: Thaw the sauce in the refrigerator overnight. Add to the pot, bring to a boil over medium heat, then simmer and serve.

The history of Marina Sauce

The word “marinara” translates to “nautical,” and food historians understand it to mean “sailor style” or “sailor style.” It is believed that marinara was named marinara because it was originally a seafood sauce favored by Italian traders during their maritime voyages.

Marinara sauce was most likely first created in Sicily or Naples in southern Italy. However, the place and time of creation are not recorded in detail. Tomatoes were introduced to Europe in the 16th century, so historians believe this is roughly when the sauce was developed.

first mention ketchup The first recipe for spaghetti with tomato sauce appeared in an Italian cookbook in 1692 by the Italian chef Antonio Lantini, while the first recipe for spaghetti with tomato sauce appeared in Francesco Le Francesco Leonardi’s 1790 cookbook.

Variety

Common marinara sauces include:

onion: If you want to try this variation, you can chop the onion first and then add the garlic.

Oregano: Some people like to add a little oregano to the sauce to add a little earthy, floral flavor.

Fresh tomatoes: You can use fresh tomatoes instead of canned tomatoes for this preparation. If using fresh tomatoes, I recommend blanching and peeling them before adding them to the sauce.

ketchup: For an extra rich, tangy sauce, add the tomato paste after the garlic is cooked. Let it cook for a minute or two, then add the remaining ingredients.

Red pepper flakes: Adding red pepper flakes to the sauce adds a touch of heat and awakens the flavor of the dish.

FAQ

What is the difference between ketchup and pizza sauce?
Tomato sauce is usually a cooked sauce, while pizza sauce is usually uncooked.

What is the difference between marinara and meat sauce?
Marinara is a fresh vegetarian sauce, while Bolognese is a long-cooked meat sauce.

What is the difference between ragù and marinara?
Ragù is also a meat sauce that is traditionally cooked in the braising liquid over low heat for longer than a quick-cooking tomato sauce.

What to use for this classic tomato sauce recipe

Use this tomato sauce recipe…

Spaghetti Sauce: Serve with your favorite pasta for an easy and delicious dinner!

Lasagna: Use this easy homemade tomato sauce as part of your favorite lasagna.

Dip sauce: This tomato sauce makes a delicious condiment or dip for bread and mozzarella cheese sticks.

Expert Tips

Using San Marzano Tomatoes. I recommend using San Marzano tomatoes as they have a better flavor than other types of tomatoes. They are sweet, have lower water content, and have fewer seeds than other types of tomatoes.

Expand this recipe to a wider audience. This recipe makes about 3 cups of sauce. For larger groups, you can double or even triple the recipe.

Experiment with different consistencies. If you like a thicker sauce, you can try adding diced tomatoes to the sauce. If you prefer a smoother sauce, you can pass everything through a blender to get an ultra-smooth consistency. Give it a try and see what you like best!

Genevieve Larocca is a professional chef, lifelong recipe creator, writer, and editor. A native Californian and food lover, she is constantly developing new dishes, many inspired by her Italian roots.