If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Nobody can beat my mother's marinara sauce, but I think I may have come close. I pinched this recipe from a fellow blogger, and tweaked it to my tastes. Whenever I make a recipe that calls for tomato sauce, this is the one I use. It's scented with balsamic vinegar, cinnamon, and orange zest, then simmered for hours until it's thick and jammy. You can use crushed tomatoes, diced tomatoes, or a mix, depending on how chunky or smooth you want your sauce. I love putting up a pot on a lazy afternoon, letting it simmer, then freezing the sauce in portions to have whenever I feel like it. —ieatthepeach
Makes about 5 cups
- 1/4 cup olive oil
- 1 large white or yellow onion, finely diced
- 6-8 garlic cloves, peeled and lightly crushed with the back of a knife
- 1/4 teaspoon crushed red chili flakes, or to taste
- 2 (28 oz) cans diced, crushed, or whole peeled tomatoes
- 1 (6 oz) can tomato paste (optional)
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- 1 3-inch cinnamon stick
- 1 teaspoon finely grated orange zest
- Salt and freshly ground black pepper to taste
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add onion and a pinch of salt and cook, stirring occasionally, for 20-25 minutes, or until the onions are golden and sweet. Add garlic and chili flake, and cook, stirring frequently, for another 8-10 minutes, or until the garlic is soft and the onions are amber-colored. Use a potato masher or a wooden spoon to break the garlic up into chunks.
- Add tomatoes and tomato paste (if using), then rinse out each can with a splash of water and add the water to the pot. Stir in vinegar, bay leaf, cinnamon stick, orange zest, salt, and pepper. Bring the sauce to a boil, then reduce the heat to keep it at a steady simmer. Simmer, uncovered, for about 2 hours, or until the mixture has thickened and coalesced into a rich sauce. If you used whole peeled tomatoes, and you want smaller chunks in your sauce, use a potato masher to break up the tomatoes a bit. Discard bay leaf and cinnamon stick, then taste and adjust the seasoning. Serve however you like.
- The sauce will only get better as it sits. It’ll keep in a covered container in the fridge for about 4 days, or in the freezer for 4-6 months.