An easy to make and delicious pasta sauce.
Marinara sauce is an Italian tomato sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions. Its many variations can include the addition of capers, olives, spices, and a dash of wine. Source – Wikipedia
Not only pasta but you can use it as sandwich spread, with lasagna, noodles etc. Or simply serve with any snack.
After making pasta I have served remaining sauce with my homemade focaccia with cheese.
Our this week’s 134th #Foodiemonday bloghop theme is pasta sauce.
I am sharing my favourite, easy and yummy marinara sauce.
You need only few flavourful ingredients and herbs to make this sauce. I have oregano in my pantry so I have used it, you can use basil, oregano, parsley or thyme whatever you want.
Tomato – 6 medium
Olive oil – 2 tablespoon
Onion 1 small, finely chopped
Garlic – 2 cloves, minced
Sea salt – 1/2 teaspoon
Bay leaf – 1
Sugar – 1 teaspoon
Black pepper powder – 1/2 teaspoon
Chilli flakes – 1/4 teaspoon
Vinegar – 1 teaspoon
Oregano – 2 teaspoon
Cheese to garnish
Drop the tomatoes in boiling water. Boil until the skin starts to wrinkle and split.
Let the tomatoes cool down. You can drop them in chilled water.
Now peel off the skin and make paste with your food processor or mixer grinder.
If you want tomato chunks in your sauce then chop them. I like my sauce smooth.
Heat olive oil in a pan. Add chopped onions and minced garlic. Saute till the onion become translucent.
Add tomato paste, salt, sugar, black pepper powder, chilli flakes, bay leaf and oregano. Mix well. When the mixture starts to boil simmer the flame.
Let it cook on simmer for 20 – 25 minutes or until it becomes thick. Stir occasionally.
Add vinegar and mix. Taste and adjust the salt and seasoning.
Remove from heat. Garnish with grated cheese and serve with your pasta.
You can store it in refrigerator for later use. Heat before serving.
1. You can use basil, thyme, parsley or any herbs.
2. You can serve it with lasagna, noodles or sandwiches. Or serve with any snacks.
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