Classic Homemade Marinara Sauce
A bright, restaurant-worthy marinara sauce featuring the deep umami of a Parmesan rind and a silky, glossy finish created by whisking in cold butter. Perfect for weeknights or special pasta dinners.
Equipment
- Food processor
- Large Skillet
- Whisk
Ingredients
- 2 (14.5 ounce) cans Stewed tomatoes San Marzano D.O.P. tomatoes are highly recommended for the best flavor.
- 1 (6 ounce) can Tomato paste
- 4 tablespoons Fresh parsley, chopped
- 1 clove Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 1/4 teaspoon Ground black pepper
- 6 tablespoons Olive oil Use high-quality extra virgin olive oil for a fruity base.
- 1/3 cup Onion, finely diced
- 1/2 cup White wine A dry bottle works best; or substitute with stock and lemon juice.
Instructions
Blend the tomato base
- Add the stewed tomatoes, tomato paste, parsley, garlic, oregano, salt, and black pepper to a food processor. Blend until the mixture is completely smooth and cohesive.
Sauté the aromatics
- Warm the olive oil in a large skillet over medium heat until it shimmers. Add the diced onion and sauté for about 2 minutes until glossy and softened, making sure not to brown the onions.
Simmer, reduce, and finish like a pro
- Pour the blended tomato mixture and the white wine into the skillet. Stir well to deglaze the pan and dissolve any flavorful bits into the sauce.
- Add a clean Parmesan rind into the sauce. Bring the mixture to a gentle simmer and cook for approximately 30 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
- Remove the skillet from the heat and discard the Parmesan rind. While the sauce is still hot, whisk in one tablespoon of cold butter until fully melted and the sauce appears glossy and velvety.
Notes
Chef's Secret: Using a wide skillet instead of a deep pot increases the surface area, allowing the sauce to reduce faster and concentrate the tomato flavor without overcooking it.
Texture Tip: The cold butter whisked in at the end (monté au beurre) creates a micro-emulsion that rounds out the acidity of the tomatoes for a professional finish.
Cookware Note: Always use non-reactive cookware like stainless steel or enameled cast iron to prevent the sauce from picking up a metallic taste.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently over low heat to maintain the butter emulsion.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 195kcalCarbohydrates: 11gProtein: 2gFat: 14.5gSaturated Fat: 2.5gCholesterol: 5mgSodium: 580mgPotassium: 420mgFiber: 3gSugar: 6gVitamin A: 15IUVitamin C: 12mgCalcium: 40mgIron: 1.5mg
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