Sauces
Italian
ItalianMarinara Sauce
A simple Italian tomato sauce for pasta, pizza and dipping. The basic tier dresses up a jar, the better tier simmers tinned tomatoes with garlic and basil from scratch, and the ultimate tier slow-cooks San Marzano tomatoes with a soffritto and a splash of wine.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Contains alcohol
Ultimate version
Slow-cooked San Marzano tomatoes with a soffritto and a splash of white wine.
Per serving£1.13
Total cost£4.50
Time1 hr 12 min
Ingredients for 4
- 3 tbsp extra virgin olive oil
- 100 ml dry white wine
- 800 g tinned San Marzano tomatoes , two tins, DOP if possible
- 1 tbsp tomato puree
- 1 handful fresh basil , stalks and leaves separated
- 1 pinch sugar , if needed
- sea salt , to taste
- soffritto
- 1 onion , finely diced
- 1 carrot , finely diced
- 4 cloves garlic , finely chopped
Method
- Warm the extra virgin olive oil and sweat the onion and carrot gently for 10-12 minutes until soft and sweet.
- Add the garlic and basil stalks and cook for a further 2 minutes until fragrant.
- Pour in the white wine, turn up the heat and let it reduce away almost completely.
- Stir in the tomato puree, then the San Marzano tomatoes, crushing them by hand as you add them.
- Bring to a bare simmer and cook very gently, partly covered, for 45-50 minutes, stirring occasionally.
- Remove the basil stalks, balance with a pinch of sugar and sea salt, then stir through the torn basil leaves to finish.
Equipment
The three ways, side by side
Budget
A shop-bought jar lifted with garlic, olive oil and fresh basil.
Better
Made from scratch with tinned plum tomatoes, garlic and basil.
Ultimate
Slow-cooked San Marzano tomatoes with a soffritto and a splash of white wine.