TIP: allocate one wooden spoon for making your Italian tomato sauce. Don’t use it for other dishes, especially something like a white sauce, as it can flavor more delicate recipes. Here’s mine; can you tell I’ve made quite a lot of tomato sauce over the years? Serving pasta in a bowl, instead of a plate, keeps it hotter. I served it on a plate here as it’s nicer to show in photos, but I always serve pasta in bowls (this is the norm in Italy, too.) Taste the sauce, if it doesn't taste delicious, it probably just needs a little more salt. Turn off the heat and add the fresh basil (I tear mine into pieces). Also, unless absolutely necessary, do not wash your basil. Wipe it with a damp paper towel instead, so the water doesn't ruin the flavor and aroma. This is also a base for many other types of sauces, including penne alla vodka and penne arrabbiata.If you want to add both onion and garlic to this sauce, you may, but I’d suggest making it as written the first time. How do you make Marinara Sauce?

Store in a cool, dry place. Once opened, refrigerate and use within 3 days. Not suitable for freezing. Drain the pasta, saving some of the cooking water, or use tongs to lift it directly into the sauce pan, then stir or jolt the pan vigorously, adding a little cooking water if it seems at all stiff. Serve immediately. CAVEAT: If you substitute any of the ingredients which I list, or alter any of the directions, you must realize that you will not have the same outcome, or the same flavor as the sauce that I describe here. Cooking your pizza sauce? You’re doing it wrong! Does it taste good? If you made a sour face, they’re probably not going to make a great sauce. If the answer is “Yes, they’re sweet and tasty!” then you’ve found the right tomatoes, and they will make a great sauce!Store in a cool, dry place away from direct sunlight. Once opened, refrigerate and use within 3 days. Italian tomato sauce is just any authentic tomato sauce that you’d find in a home or restaurant in Italy. However, marinara sauce means two things depending on where you are. In the US, marinara is used to refer to a meatless or vegetarian sauce, whereas in Italy, marinara means a seafood sauce. To add more confusion, a marinara pizza doesn’t have any seafood on it, but is a plain tomato sauce pizza with garlic, oil and oregano. How to Freeze Italian Tomato Sauce

Once, I gave a friend a recipe with instructions on which specific ingredients to use. The friend made the recipe and then told me, “It didn’t taste as good as yours.” After a brief investigation, I realized that she had substituted inferior quality ingredients. If you want the best results, use the best ingredients! Stir with a wooden spoon and lower to a medium heat, or higher. It is important that this sauce is cooked at a fast simmer, as it is cooked briefly. Add the salt and continue to simmer at a fast pace, and stir often, WITHOUT THE LID. Add the tomatoes, crushing them with your hands as you put them in the pan, and chilli, raise the heat slightly and leave to bubble away while you cook the spaghetti. Now, what is a marinara sauce in Italy? Unless it’s a pizza, marinara refers to seafood (the English word “marine” comes from Latin. “Mare” in Italian means “sea”.) So this recipe is more of a marinara sauce in Italy. A bit confusing, especially since I just realized that most Americans searching for this recipe are googling “marinara sauce”, and they’ll probably never find it! 😭

Bring a large pan of water to a boil for the pasta. Working off the heat, put the oil in a large frying pan and add the garlic. Put the pan on a low heat so the olive oil and garlic warm gently, until the latter is very softly sizzling in a coat of bubbles. Pour the oil into a large saute pan (not a deep pot) over medium high heat. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley. Also, if you’ve been plating pasta in a bowl, then topping it with sauce like the emoji 🍝, this is American-style. It honestly doesn’t taste as good if served this way. (If you don’t believe me, try it both ways, side by side.) You’re welcome!

For example, you can make this same sauce in a deep pot, cook it longer and add meatballs for a different sauce. And I just happen to have an authentic Italian meatball recipe for you. That’s what happens when your mother is born in Italy! Using a sharp knife, slice off the tip of the garlic bulb to expose the cloves. Put the bulb on a square of foil, cut-side up. Season with salt and pepper, drizzle with olive oil and wrap in the foil. Put the cherry tomatoes and rosemary in a large roasting tin. Drizzle with olive oil, season generously with salt and pepper and stir to coat. Actually, this is not “my” recipe—this is a basic recipe that millions of Italians have used for ages to make one type of Italian pasta sauce. It’s the equivalent to posting a recipe for a basic hamburger in the US.Simply stir the sauce into cooked pasta and ensure product is thoroughly heated and piping hot throughout. Do not reheat. The best of the best are Pomodoro San Marzano dell’Agro Sarnese-Nocerino, DOP = the REAL San Marzano tomatoes. Yes, it’s a mouthful, but this wording, along with two seals of approval guaranteeing the quality of these tomatoes is your way to knowing you are paying for the best quality tomatoes. The cans will always say “pomodori pelati Italiani”, which simply means “Italian peeled tomatoes”. You can put some sauce in a bowl and set it aside at this point. This way you can add more to the pasta if it needs it (some people like less sauce, and some like more.) When the pasta is almost al dente, start adding it to the sauce in the pan. I’ve seen news stories where tomatoes were brought from China, then canned in Italy so they could say “made in Italy”. They added color and all sorts of nasty things, so don’t just rely on the label. See the “Il Pomodori di Napoli”? These are from Naples, so they’re the real deal and delicious! Discover lots of new canned tomato recipes that you can enjoy on my latest post! Stir the contents of one pot of sauce through 300g of freshly cooked hot pasta. Ensure product is thoroughly cooked and piping hot throughout.