The homemade marinara sauce recipe come from a friend with an Italian mama! It’s a recipe she’s had in her family for years and I knew I had to have it the first time I tasted it! It’s made with simple ingredients but it’s the process that makes all the difference. It starts with caramelized onions, garlic, and then tomatoes and of course, Italian spices.  You and you’re family are going to love it!

 

 

This is the best marinara sauce recipe I’ve ever tried.  By looking at the ingredients you wouldn’t expect it to be that much better than another marinara recipe.  For this recipe, it’s all about the process! To begin, you’re going to need to know a little bit about caramelizing onions.

What onions should are best to caramelize:

For this recipe, you are going to want to use white onions or yellow onions.  They tend to caramelize the best and get that deep golden color.

 

How to caramelize onions:

You will start by peeling and chopping the onions.  If you were to use the caramelized onions on a pizza, sandwich or a budda bowl, you would want to slice them very thin.  I want the caramelized onions to add to the thick and chunky marinara sauce so I chopped them for this recipe.

Heat a large dutch oven over medium heat and add 4 Tablespoons of Olive Oil or enough to coat the bottom of your pan.  You could use half butter and half olive oil here but for the marinara, olive oil tastes the best.  Heat the oil till it shimmers and add the onions.

Stir the onions so they are all coated in the oil.  To get the deep, rich, golden hue, it will take about 20- minutes.  Turn the heat to medium-low and stir the onions occasionally so they don’t stick or burn on the bottom of the pan.

 

If you love pasta dishes, here are a couple other favorites…

Sun-dried Tomato Alfredo Sauce

Chicken and cheese stuffed Pasta Shells

and a Slow Cooker Tortellini Pasta Bake

 

Tips for Making the most amazing homemade Marinara Sauce:

• Be sure to take the time to caramelize the onions before you add the other ingredients. They should reach a golden brown, transparent, VERY soft consistency. This is the secret to the sauce!
• After you add the garlic, make sure it’s golden too. Then you can add all your other ingredients.
• When it comes to this recipe, cooking it
• The longer, the better on this recipe. It can take some time to cook out the raw, tinny flavor of canned tomatoes, and to really develop that rustic depth of flavor.
• Frozen Diced Onions will suffice in a pinch if you don’t have time to chop onions. In my desperation, I have also used Minced Dried Onions and Minced Garlic in a jar…. And you know what? No one tasted the difference.
• San Marzano Tomatoes are STRONGLY recommended, but not necessary.
• Freezes very well.
• May be served with Spaghetti & Meatballs, Chicken Cutlets, Chicken Parmigiana, Lasagna, Ravioli’s or Tortellini’s, Manicotti or Stuffed Shells, Meatball Subs or as a dipping sauce for your favorite appetizers

 

 

Are you still hungry?? Check out some other favorites….

Try this amazing Monterey Chicken Recipe

Or a delicious Ham and Veggie Fried Rice

Need something sweet?? Try these Reeses Peanut Butter Bars, oh my!!

 

 

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