Authentic Homemade Salsa Marinara Recipe for Busy Weeknights

It’s a fact that homemade Salsa Marinara has unique tastes immeasurably better than all the best supermarket sauces. Quick marinara sauce is commonly made with the usual pantry ingredients.

To make this sauce you can use a skillet instead of the usual saucepan, as the water evaporates instantly, so all your tomatoes are fully cooked through as the sauce becomes thick. This salsa marinara recipe is much easier to make, that’s why it’s perfect for your busy weeknights.

Why Choose Homemade Salsa Marinara?

Opting for a homemade salsa marinara over a store-bought version has several advantages. Firstly, making your sauce allows you to control the quality and freshness of the ingredients. You can avoid preservatives and unnecessary sugars, by tailoring the recipe to your health needs and flavor preferences. Additionally, homemade sauce often tastes better because of the fresh ingredients and the love that goes into making it. Finally, it can be a fun, quick, and satisfying cooking experience, even for those who are tight on time.

Two Variations of Homemade Salsa Marinara Recipe to Suit Your Taste

Marinara Sauce Ingredients:

• Twenty-eight ounce whole San Marzano tomatoes
• One of fourth cup extra-virgin olive oil
• Seven garlic cloves, fully peeled and slivered
• Small size dried the whole chili, or some pinch crushed red pepper flakes
• One large size fresh basil sprig or 1/4 teaspoon of the dried oregano
• One teaspoon of kosher salt

Method #1

First of all, you need to pour the tomatoes into a large size bowl and then crush them with your hands. After that pour, just one cup of water into the can and then slosh it around to get yummy tomato juices. Now reserve it. After that, take a large size skillet over quite medium heat, and then heat the oil.

When it is fully hot, you have to add garlic. When this garlic starts sizzling then you can add the tomatoes and the reserved tomato water. Now you have to add the whole chili or the red pepper flakes, oregano, and the kosher salt. Then stir it constantly.

After that, you have to place your basil sprig, including the stem, on the surface of it. And then let it wilt for some time, and submerge it in the sauce. You need to simmer the sauce until it is fully thickened and the oil on the surface is a deep orange, for almost 15 minutes. In the end, just discard the basil and enjoy it.

Ingredients of Homemade Salsa Marinara

• One large can of almost 28 ounces of whole peeled tomatoes
• One medium-size yellow onion, peeled and halved
• Two large size cloves of garlic peeled but left whole
• Two tablespoons of the extra-virgin olive oil
• One teaspoon of dried oregano
• Pinch of the fresh red pepper flakes
• Salt, just for taste

Salsa Marinara Method #2

Firstly you have to take a medium-sized, heavy-bottomed saucepan, to combine the tomatoes along with their juices, halved of onion, some garlic cloves, olive oil, oregano, and the red pepper flakes in it. Now you need to bring the sauce to a simmer over medium-high heat, then lower this heat to keep your sauce at a slow, steady simmer for almost forty-five minutes, or until the tiny droplets of the oil float free of the tomatoes.

Then constantly stir, and use a common sturdy wooden spoon to crush these tomatoes against the side of your pot after about fifteen minutes have passed. After that, instantly remove the pot from the heat and discard the whole onion.

Now you have to smash the garlic cloves against the side of your pot with a usual fork, and then stir your smashed garlic into the sauce. Then you can easily blend this sauce smoothly with an immersion blender or common stand blender if desired.

In the end add the salt, to taste. And then serve warm Salsa Marinara. You can also keep this sauce well, covered and refrigerated, for up to four days.

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Thanks 🙂