Marinara sauce is super versatile! Here are some popular ways to use it:
- Pasta Dishes – Toss with spaghetti, penne, or any pasta for a quick, delicious meal.
- Pizza Sauce – Spread it on pizza dough as the base for your favorite toppings.
- Dipping Sauce – Serve it with breadsticks, mozzarella sticks, or garlic knots.
- Lasagna – Layer it with noodles, ricotta, and cheese for a hearty baked dish.
- Chicken or Eggplant Parmesan – Use it as a sauce base for breaded and baked chicken or eggplant.
- Stuffed Peppers – Pour over stuffed bell peppers before baking.
- Meatball Subs – Spoon it over meatballs in a toasted sub roll with melted cheese.
- Shakshuka – Use marinara as the base for poaching eggs in a Mediterranean-inspired dish.
It’s a go-to for enhancing both simple and elaborate meals!
Ingredients
- 2 lbs Campari tomatoes (about 10-12), diced
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 small yellow onion, finely diced
- 1 tsp dried oregano
- 1 tsp dried basil (or a handful of fresh basil leaves)
- 1 pinch red pepper flakes (optional)
- 1 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
Instructions
- Prepare the Tomatoes
- If you prefer a smoother sauce, blanch the Campari tomatoes in boiling water for 1 minute, then transfer to ice water. Peel the skins and dice.
- Sauté Aromatics
- Heat olive oil in a large pan over medium heat. Add garlic and onions, cooking until soft and fragrant (about 2-3 minutes).
- Cook the Tomatoes
- Add diced Campari tomatoes to the pan. Stir well and let them cook down, releasing their juices. Simmer for 15-20 minutes, stirring occasionally.
- Season the Sauce
- Add oregano, basil, red pepper flakes, sugar (if needed), and salt and pepper. Adjust seasoning to taste. Simmer for another 5-10 minutes until the sauce thickens.
- Blend (Optional)
- If you like a smooth marinara, use an immersion blender or transfer the sauce to a blender. For a chunky texture, leave it as is.
- Serve
- Use immediately on pasta, pizza, or as a dipping sauce. You can also store it in an airtight container in the fridge for up to a week or freeze for later use.
Enjoy your homemade marinara! ????
