The reason marinara sauce is so popular is simply because it is so quick and easy to make and that it is full of freshness and flavor. This version takes the classic marinara sauce and evolves it into a modern-day classic, by making 2 simple enhancements.
Mutti Tomatoes
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Atlas Extra Virgin Olive Oil
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00:00 Intro to Marinara Sauce
00:32 Onion first
02:35 Garlic
02:55 Tomato puree
04:12 Back to the stove
05:57 Adding the tomato puree
07:56 Marinara taste test
09:00 Outro
Marinara sauce – the evolution of a classic
Prep time: 5 – 10 minutes Cook Time: 30 minutes
Serves: 4 – 6 people
Ingredients
• 7 – 8 TBSP extra Virgin Olive Oil (EVOO)
• 1 medium sized onion, sliced very thin, then diced
• 1 TSP dark balsamic vinegar
• 1 garlic, minced
• 1 dried chili pepper or ½ – 1 tsp dried chili flakes
• 1 can (796 ml) (8 oz) of peeled tomatoes (alternate: 1 jar (about a liter or a quart) of tomato passata)
• 1 ½ TSP salt
• 1 – 2 TBSP oregano
• I piece of parmigiano cheese rind, or 1 TBSP of grated parmigiano cheese
Process
• In a large frying pan, add the EVOO and the onion. Cook the onion for 5 – 10 minutes on medium or medium/low, until they are soft and translucent.
• While the onions are cooking, prepare your tomatoes. With a hand immersion blender, puree the tomatoes. Add the salt and oregano – mix and set aside.
• Once the onions are ready, add the balsamic vinegar, and mix to coat all the onions
• Then add the garlic, and continue to cook for 1 – 2 minutes
• Add the dried chili pepper (or flakes) and mix in
• Now add your prepared tomato puree, and the parmigiano cheese rind (or grated cheese)
• Mix to incorporate and let cook/simmer for 20 minutes with lid on to retain moisture or lid off, to remove moisture
• Remove from heat, and serve over your favorite pasta, on pizza, with calzone, or anywhere a tomato sauce is needed.
• Enjoy
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Thank you!
12 Comments
well thats dinner sorted , thanks
Oh heck yes. I’m on it.
Ivo, you have definitely enhanced your Marinara to a higher level. We don’t use any Oregano in our sauce unless it is going on a pizza. We only use Garlic, Basil and sometimes, but rarely, onion. A Sunday gravy (sauce) would have the extra goodies. Regional sauces do vary and ours are in the Napolitano (Naples) area style. Many of those immigrants settled on the east coast of New York, USA and brought that simple Marinara recipe with them.
I’m surely going to try your version to spice up a dish of pasta, and may even try it tonight as we are frying chicken cutlets for chicken parmigiana tonight.
A Happy and Healthy New Year to you and yours.
you NEED to remove the lid from that can, safety 1st!!!
That's enough oregano for 2 gallons of sauce.
@2:55 I dunno, Ivo. Those "potatoes" sure look tomatos to me.
Edit: When you added the cheese rind, my mouth watered. I have a few cheese rinds in the freezer. Curious, your thought about the blender grinding the seeds and adding bitterness to the sauce. I make a lot of pizza sauce, and some pizzaolis crush the tomatoes by hand instead. I 've tried both, and my leather palate doesn't notice much difference.
Cheers.
Time to sharpen that knife Ivo. Thanks for the video/recipe.
Another good enhancement is 1 anchovy. It melts in the sauce you would never know it’s there.
Thank you for this recipe, Chef Ivo. I really appreciated your open heart and the intimate environment you created in your kitchen and for our video. I've always thought marinara sauces should be thin; I'm glad to see that I could have a little leeway on that point. The enhancements look great and the recipe seems very, very easy. I'll make this one day.
Asslam-o-Alaikum❤️!
Wahoooooo very nice and so beautiful video👍🏼 my Dear. I am new 🆕 subscriber here and like done ✅. I watched your's video till end. Stay connected.
Your are my best Chef. Your recipe very nice step by step.❤❤❤❤❤❤
My can of potatoes aren't red. That's a lot of salt too, it depends on the can of tomatoes, um potatoes you use.