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.
My Homemade Marinara Sauce: A Taste of Summer, All Year Round
As a busy working mom, time is my most precious commodity. Finding ways to streamline my cooking while still delivering delicious, homemade meals is a constant quest. This homemade marinara sauce is the perfect example of how to achieve that balance. I make a big batch whenever tomatoes are at their peak ripeness – the vibrant taste of summer sunshine captured in a jar. Then, I simply freeze portions for those hectic weeknights when I need a flavorful, healthy, and incredibly convenient sauce. It’s a time-saver that never compromises on taste.
I remember my grandmother making marinara. It was a whole-day affair, simmering on the stove, filling the house with the most incredible aroma. While I cherish that memory, my life demands a slightly more efficient approach. That’s why this pressure cooker recipe has become my go-to. It cuts down the cooking time significantly without sacrificing any of the depth of flavor. The secret? Using a combination of fresh and canned San Marzano tomatoes. When fresh, ripe tomatoes are abundant, I use them exclusively. But the canned San Marzano variety—especially those with the DOP designation—are an excellent alternative when those juicy gems are not in season. Their meaty texture and sweet taste are unmatched, making them a pantry essential for any home cook.
This marinara isn't just for pasta! Its versatility knows no bounds. I use it as a base for pizza, as a sauce for my chicken parmesan, or even as a dip for crusty bread. The possibilities are as endless as my desire for a flavorful and quick weeknight meal. This recipe embodies my cooking philosophy: efficient, flavorful, and incredibly versatile. It's a pantry staple that elevates simple meals to something truly special.
Beyond the Basics: Tweaking the Recipe to Your Taste
This recipe provides a solid foundation, but feel free to experiment! Love a little heat? Add a pinch of red pepper flakes. Prefer a smoother sauce? Give it a quick whirl with an immersion blender after pressure cooking. Feel free to substitute your favorite herbs, or add a dash of balsamic vinegar for extra complexity. The beauty of a homemade sauce is its adaptability.
Storage and Freezing Tips
Proper storage is key to preserving the flavor and quality of your marinara. Once cooled completely, transfer the sauce to airtight containers and store them in the refrigerator for up to a week. For longer storage, I prefer freezing the sauce in individual portions (I use ice cube trays or small freezer-safe bags). This ensures that I can easily thaw and use just the amount I need, without having to worry about waste.
More Than Just a Sauce: A Culinary Adventure
Making this marinara isn't just about the result; it's about the process. It's about the comforting rhythm of chopping vegetables, the intoxicating aroma that fills your kitchen, and the satisfaction of creating something delicious from scratch. It’s a reminder that even amidst the chaos of daily life, there's always time for a little culinary adventure. It's a chance to connect with my family through food, and that, more than anything, makes it worthwhile.
So, gather your ingredients, put on some music, and embark on this simple yet rewarding culinary journey. Your taste buds (and your family) will thank you!
