I love, love Italian food! This hearty marinara sauce is something that I have in my fridge, always, and has become my new 'go-to' pasta sauce recipe. This sauce (like this vegan pesto) keeps in the fridge for up to a week and is such a savior on those days when the time just flies by in a flurry of activities and cooking is the last thing on my mind!
What I love about this recipe is that it requires no chopping (yay!), uses simple, pantry ingredients, can be made ahead, keeps well in the fridge for days and it is versatile - I use it as pasta sauce (of course!), as pizza sauce and for lasagna. It is kid friendly too!
Sounds perfect isnt it?! Trust me, it is! Let us dive in and learn to make this kid friendly pasta sauce.
Jump to:
The story behind this hearty marinara sauce.
Some months ago, I saw this pasta sauce recipe posted on Instagram by Danny, an Italian Chef. I loved what he posted and commented on it. He generously shared this recipe with me. Before I learned this recipe, I had been making tomato sauce at home and it was a pretty decent-tasting sauce! However, this recipe for homemade tomato sauce has been a game-changer!
Why you will love this recipe
- So simple to make and requires a few basic pantry ingredients.
- No chopping and prep work required (the best reason, according to me!!)
- Can be made ahead and stays fresh (in the fridge) for up to a week
- Is versatile - you can use it as pizza sauce and for lasagna.
- It is a vegan and gluten-free recipe
- It is kid friendly (my girls love it!)
Your toddler/ fussy eater will love this tomato sauce
- It is smooth and has no chunks. This recipe is the perfect way to "hide" the vegetable.
- This sauce is SO delicious!
- It looks gorgeous!
- The sauce is full of flavors, yet mildly spiced.
Ingredients
Requiring a few simple ingredients and ready in under 20 minutes, recipes cannot get easier than this! And be so delicious and healthy!
Tomato puree (Passata): Good quality tomato puree is essential for this recipe. The not-so-good-ones may be thinner and tasteless. For this recipe, we want tomato puree that tastes of real tomatoes and one that is plain, and unflavored.
Extra Virgin Olive Oil: Again, good quality one for that flavor and color!
Garlic: This sauce needs just that little hint of garlic.
Fresh Basil: Fresh, without a doubt. I do not recommend dried /dehydrated/ frozen basil for this recipe. I use the stalks (so, much flavor in them!) and the leaves.
Bicarbonate of Soda: This is the secret ingredient that makes this recipe under 20 minutes. Soda Bicarb helps cut the acidity of the tomatoes and gives the sauce a balanced taste. If you choose not to use this ingredient, then bear in mind that you will need to cook the tomatoes for an additional 10 -15 minutes to get rid of the acidity in the tomatoes.
Black Pepper: I use coarsely ground black pepper for this recipe. You may use fine ground black pepper if that is your preference.
Note: These quantities will yield, approximately, 1 and ½ cups of sauce. This should be enough 2 cups of pasta. For the best taste, remember to sprinkle your pasta with some cheese of your choice or, to keep it totally vegan, with some nutritional yeast flakes.
Instructions
It is not difficult at all and you will be so happy with the results! This is one of those recipes that just come together on their own - no need to fuss over them!
Let's make this kid-friendly pasta sauce, shall we?
STEP 1: Finely chop the garlic. Measure the rest of the ingredients and keep them ready.
STEP 2: In a heavy-bottomed saucepan, add the chopped garlic to cold olive oil. Bring it up to medium heat.
Note: Do not allow the garlic to turn brown. Browning the garlic will make the sauce taste bitter. The tiniest amount of burnt garlic can ruin the taste!
STEP 3: As the garlic begins to sizzle in the oil, pour in the tomato puree. Add salt and black pepper.
STEP 4: Mix well, turn up the heat and bring the sauce up to a lively simmer.
STEP 5: Allow it to cook for 15 minutes. The sauce should reduce, slightly. Now add in the Bicarbonate of soda and the stalk (finely chopped) of basil. Mix and simmer for another 2-3 minutes. To finish, tear the basil leaves with your hand and add them to the sauce.
Note: The Bicarbonate of Soda helps to regulate the acidity of the tomatoes. When you add it to the sauce, it will froth up. This is absolutely normal. Just stir it in well and cook for the time mentioned above. Once the frothing has settled and the sauce has cooked some more, you will notice that the acidity has gone, leaving just a delicious tomato taste!
The sauce is ready to be used as you wish!
Other recipes that I think you will love
Do you, like me hate chopping vegetables? Then this tender okra fry is just the one for you! Do try it! And if you love gluten-free noodle recipes, then do try this easy teriyaki noodles recipe.
Frequently Asked Questions
Passata, known as tomato puree in the US, is just plain uncooked tomatoes that have been liquified and sieved to remove any chunks, seeds, and skin. Passata is therefore smooth and is available plain or flavored.
Yes, you can! If using fresh tomatoes, bear in mind that you will have the added steps of blanching, peeling, and pureeing the tomatoes. You will also have to simmer it down to the right consistency. These steps will increase the time it takes to make the sauce.
Any type of pasta will work well with this sauce. I have used spaghetti the most. I have also occasionally made it with penne and fusilli. This sauce is versatile - you can use it as pizza sauce and as a layering sauce for lasagna.
The sky is the limit! Here are some of my suggestions:
1. Vegetables of your choice - carrots, broccoli, onions, peppers, or any other vegetables of your choice.
2. Dried or fresh oregano in place of basil.
3. Red chili flakes for that extra kick.
4. Cheese of your choice or, if you want to keep it entirely vegan, nutritional yeast for that added umami oomph!
5. My meat-eating friends - you can add meat of your choice too!
Marinara sauce is also known as red sauce and is a simple, basic sauce with few ingredients which can be used as a pasta sauce or as a base for pizza and lasagna. Tomato sauce, on the other hand, is thicker than marinara and is usually made from fresh tomatoes and stock.
I hope that you enjoy making this hearty marinara sauce as much as I have enjoyed sharing it with you. If you have made it, please take a moment to leave a comment and /or a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Hearty Marinara Sauce Recipe
Equipment
- 1 saucepan
- 1 ladle
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 fat clove of garlic
- 2 cups tomato puree (passata) (500 grams, approximately)
- 1 teaspoon salt (adjust quantity as per your preference)
- ½ teaspoon crushed black pepper (add more if you like more heat)
- ⅛ teaspoon bicarbonate of soda (baking soda)
- 2 sprigs fresh basil (leaves and stalks)
Instructions
Keep the ingredients ready
- Finely chop the clove of garlic.
- Separate basil leaves from the stem. Finely chop the stems.
Now let us make the sauce
- Place a heavy bottomed saucepan on low heat, Add the olive oil and then add the chopped garlic. Bring it up to medium heat. Keep an eye on the garlic - do not allow it to turn brown. The tiniest amount of burnt garlic can ruin the taste!4 tablespoons extra virgin olive oil, 1 fat clove of garlic
- As the garlic begins to sizzles in the oil, pour in the tomato puree. Add salt and black pepper.2 cups tomato puree (passata), ½ teaspoon crushed black pepper, 1 teaspoon salt
- Mix well, turn up the heat and bring the sauce up to a lively simmer.Allow it to cook for 15 minutes. The sauce should reduce and become slightly thick.
- Now add in the bicarbonate of soda and finely chopped stems of basil. Mix and simmer for another 2-3 minutes.⅛ teaspoon bicarbonate of soda
- To finish, tear the basil leaves and add it to the sauce.2 sprigs fresh basil
- The sauce is ready! Mix it in with pasta or as a pizza sauce. Enjoy!
Video
Notes
- Bicarb of soda: helps to regulate the acidity of the tomatoes. When you add it to the sauce, it will froth up. This is absolutely normal. Just stir it in well and cook for the time mentioned above. Once the frothing has settled and the sauce has cooked some more, you will notice that the acidity has gone, leaving just a delicious tomato taste! It is totally fine to skip this ingredient. In which case, cook the sauce for an additional 10 -15 minutes.
- Yield: These quantities will yield, approximately, 1 and ½ cups of sauce.
- The Pasta: For the best taste, remember to sprinkle your pasta with some cheese of your choice or, to keep it totally vegan, with some nutritional yeast flakes.
- Tomato Puree (Passata): Good quality tomato puree is essential for this recipe. The not-so-good-ones may be thinner and tasteless. For this recipe, we want puree that tastes like real tomatoes! Plain, unflavoured puree works best.
- Extra Virgin Olive Oil: Again, good quality one for that flavor and color!
- Basil: Fresh, without a doubt. I do not recommend dried /dehydrated/ frozen basil for this recipe. I use the stems (so, much flavor in them!) and the leaves.
- Fresh Tomatoes: You can use fresh tomatoes for this recipe. If using fresh tomatoes, bear in mind that you will have the added steps of blanching, peeling, and pureeing the tomatoes. You will also have to simmer it down to the right consistency. These steps will increase the time it takes to make the sauce.
- What type of Pasta?: Any type of pasta will work well with this sauce. I have used spaghetti the most. I have also occasionally made it with penne and fusilli. This sauce is versatile - you can use it as pizza sauce and as a layering sauce for lasagna.
- Storing the sauce: Once you have made the sauce, cool it completely and store it in a clean, air-tight jar in the refrigerator. In this way, it will keep fresh for up to a week.
- Freezing the sauce: This sauce is perfect for batch cooking! Once you have made the sauce, cool it completely and store it in freezer-safe containers and freeze it for up to 3 months.
- Building up the sauce to add more flavors and textures:
-
- Vegetables of your choice - carrots, broccoli, onions, peppers, or any other vegetables as per your liking.
- Dried or fresh oregano in place of basil or along with basil.
- Red pepper flakes for that extra kick.
- Cheese of your choice or, if you want to keep it entirely vegan, nutritional yeast for that added umami oomph!
- My meat-eating friends - you can add the meat of your choice too!
Alternative quantities provided in the recipe card are for 1x only.
Note: The nutrition information is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Covita says
Winner winner Pasta Dinner! 5 star sauce- Never considered adding baking soda!
Delicious 😋
Padma Kumar says
Thank you Covita. Learnt this neat little trick from an Italian chef.
Janet says
Made this tonight and my kids devoured the spaghetti. Will be making this again and again!
Padma Kumar says
So happy to hear this Janet. Thank you for your feedback.
Devaki says
The BEST ever tomato sauce. So delicious 😋
Padma Kumar says
I know right?! Thank you!
Em says
genuinely one of the best sauces I’ve tried - a total game changer! Thank you :))
Padma Kumar says
Thank you! Glad that you think it to be a game changer 🙂
Jen Rankin says
Lovely easy recipe: the Food Pantry is throwing out tons of cartons of passata every week! Thanks, Padma.
mygoodfoodworld says
Good to know that the recipe is bring put to good use. Thank you Jen xx