Homemade Marinara
When tomatoes are in season, I like to make this rich, all-purpose sauce and store it in the freezer for future use. When good, local tomatoes aren't available, this recipe is almost as good using canned tomatoes. San Marzano tomatoes, an heirloom variety that's favored for their big, sweet flavor and meaty texture, are the best canned variety. Cans labeled DOP (Protected Designation of Origin) come only from the San Marzano region in Italy, and while costly, they yield incredible sauce. But the term San Marzano is also used to refer to tomatoes not necessarily grown in Italy. These tomatoes are usually quite tasty, and cheaper.
When tomatoes are in season, I like to make this rich, all-purpose sauce and store it in the freezer for future use. When good, local tomatoes aren't available, this recipe is almost as good using canned tomatoes. San Marzano tomatoes, an heirloom variety that's favored for their big, sweet flavor and meaty texture, are the best canned variety. Cans labeled DOP (Protected Designation of Origin) come only from the San Marzano region in Italy, and while costly, they yield incredible sauce. But the term San Marzano is also used to refer to tomatoes not necessarily grown in Italy. These tomatoes are usually quite tasty, and cheaper.
- 2 tablespoons tomato paste
- 1/2 teaspoon baking soda
- 2 tablespoons olive oil
- 1/2 cup dry red wine (optional)
- salt and pepper (to taste)
- 1 large yellow onion (finely chopped)
- 1 tablespoon fresh oregano (or 1 1/2 teaspoons dried)
- 6 cloves garlic (finely chopped)
- 4 pounds plum tomatoes (peeled and chopped or 2 cans (28 ounces) whole peeled san marzano tomatoes, chopped
- 1/2 cup chicken or vegetable broth (homemade or low-sodiu
- 2 cup chopped fresh basil leaves)
- 1 parmesan cheese rind (optional 2 inch)
- Carbohydrate 1.04352083246079 g
- Cholesterol 40.6708333333333 mg
- Fat 16.4939625004608 g
- Fiber 0.223791661272012 g
- Protein 0.396591666467333 g
- Saturated Fat 9.87791166672867 g
- Serving Size 1 1 serving (333g)
- Sodium 140.170333328821 mg
- Sugar 0.819729171188775 g
- Trans Fat 1.11235875000647 g
- Calories 150 calories
Step-by-step
- Put the oil in the pot, select Sauté, and adjust to More/High heat. When the oil is hot, add the onion, oregano, and baking soda and cook, stirring frequently, until the vegetables are tender, 4 minutes. Add the garlic and tomato paste and cook, stirring continuously, until the garlic is fragrant, 45 seconds. Add the wine and cook for 1 minute to burn off some of the alcohol. Press Cancel.
- Add the tomatoes and their juices, broth, basil sprigs, and cheese rind (if using). Add 3/4 teaspoon salt and several grinds of pepper. Lock on the lid, select the Pressure Cook function, and adjust to HIGH pressure for 40 minutes. Make sure the steam valve is in the “Sealing†position and that the “Keep Warm†button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Discard the basil stems and cheese rind. Add the chopped basil and season the sauce with salt and pepper. Use immediately, or let the sauce cool completely, uncovered, in the refrigerator and store for later use.
Baking soda works hardest in this sauce by neutralizing the sharp natural acidity of the tomatoes before they cook down. Adding this alkaline agent directly to the onions and oregano during the initial four-minute sauté prevents the finished product from tasting harsh, eliminating the need for added sugar. Finely chopping the yellow onion ensures it softens completely in the hot oil without scorching.
Stirring the garlic and tomato paste together for precisely 45 seconds toasts the concentrated paste, driving off raw metallic flavors while releasing the aromatic compounds in the allium. Deglazing the pot with dry red wine for one minute burns off the harsh alcohol while leaving behind complex fruit notes that marry with the rendered fats. Scraping the bottom of the vessel during this phase incorporates any browned bits into the liquid base.
Locking the lid on high pressure for 40 minutes breaks down the cellular walls of the plum tomatoes or canned San Marzanos rapidly, releasing their internal moisture into the broth. Allowing a ten-minute natural pressure release before venting the remaining steam lets the internal temperature stabilize, preventing the hot liquid from sputtering through the valve. Discarding the cheese rind and basil stems at this stage removes spent solids that have already imparted their savory depth.
Cooling the finished sauce completely uncovered in the refrigerator before storage prevents condensation from forming inside the container, which preserves quality during freezing. When scaling up for long-term storage, portion the cooled batches into heavy-duty freezer bags and lay them flat to maximize freezer space. Reheating gently on the stove brings the oils back together if any separation occurred during freezing.
