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© Sunshine Urbaniak

Marinara Sauce

Oct 14, 2019 | Dinner

While this marinara sauce couldn’t be simpler, it tastes like it’s been simmering for hours. The trick is to use an immersion blender, which helps incorporate all of the flavors from the onion, shallot, garlic and spices into the diced tomatoes, intensifying the sauce. The blender also allows you to control the texture. Some people like a more rustic sauce with intact diced tomatoes getting lost in their noodles, adding more texture to the dish—I like to call this version “Cali Fresh.” Others want a classic Italian gravy consistency—smooth and velvety. This level of control ensures a sauce that’s far superior to a bottle job at the grocery store.

Prior to making my own sauce, I would use classic Ragu as the base, and then doctor it up, but the high acidity level gave me acid reflux; plus, I just didn’t enjoy the flavor. I then started adding milk, olive oil and parmesan cheese to cut the acidity and make it tastier. After years of doing this, my husband asked, “Why don’t you just make your own  sauce from scratch?” I was intimidated, thinking it would take hours to make using secret ingredients, but I decided to give it a shot. Without following anyone’s recipe, I simply used ingredients I thought would embody what a fresh marinara sauce should taste like. And on the first try, it was amazing! Needless to say, this gave me confidence, and over the years, I’ve continued to perfect it. It’s very versatile; I use it on noodles, lasagna, pizza, meatball subs, and more. I hope you like it as much as my family and I do. Enjoy!

Marinara Sauce

Servings: 4-6

AuthorSunshine UrbaniakCategoryTotal Time40 mins

INGREDIENTS

2 tbsp Extra Virgin Olive Oil
½ cup Red Onion, chopped
1 Shallot, chopped
2 Garlic Cloves, minced
2 Can Diced Tomatoes, 28 oz.
1 ½ tsp Garlic Powder
1 tsp Onion Powder
1 tsp Oregano, dried
Pinch of Red Pepper Flakes
½ tsp Cinnamon
1 tsp Salt, Kosher
½ tsp Pepper
¼ cup Milk
¼ cup Extra Virgin Olive Oil
½ cup Parmesean Cheese, Grated

DIRECTIONS

1

Add 2 Tbsp olive oil to a medium-sized dutch oven over medium heat. Add onions and shallots and cook until tender, 5-7 min. Add garlic and cook until fragrant, about 1-2 min.

2

Add 2 cans of diced tomatoes and mix well. Next add garlic powder, onion powder, oregano, cinnamon, red pepper flakes, salt and pepper, milk and olive oil. Stir well to combine and bring up to a low boil. Reduce heat to low, cover and let simmer for 15 min., stirring occasionally.

3

Turn off the heat. Use an immersion blender to puree the sauce to your liking. Leave it a little chunky for a fresher, rustic sauce, or blend it smooth for a classic gravy.

4

Once blended, add parmesan cheese, mix well. Taste. Add more salt or pepper if needed.

Ingredients

 2 tbsp Extra Virgin Olive Oil
 ½ cup Red Onion, chopped
 1 Shallot, chopped
 2 Garlic Cloves, minced
 2 Can Diced Tomatoes, 28 oz.
 1 ½ tsp Garlic Powder
 1 tsp Onion Powder
 1 tsp Oregano, dried
 Pinch of Red Pepper Flakes
 ½ tsp Cinnamon
 1 tsp Salt, Kosher
 ½ tsp Pepper
 ¼ cup Milk
 ¼ cup Extra Virgin Olive Oil
 ½ cup Parmesean Cheese, Grated

Directions

1

Add 2 Tbsp olive oil to a medium-sized dutch oven over medium heat. Add onions and shallots and cook until tender, 5-7 min. Add garlic and cook until fragrant, about 1-2 min.

2

Add 2 cans of diced tomatoes and mix well. Next add garlic powder, onion powder, oregano, cinnamon, red pepper flakes, salt and pepper, milk and olive oil. Stir well to combine and bring up to a low boil. Reduce heat to low, cover and let simmer for 15 min., stirring occasionally.

3

Turn off the heat. Use an immersion blender to puree the sauce to your liking. Leave it a little chunky for a fresher, rustic sauce, or blend it smooth for a classic gravy.

4

Once blended, add parmesan cheese, mix well. Taste. Add more salt or pepper if needed.

Marinara Sauce

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