Authentic Italian Marinara Sauce
This marinara recipe is authentically Italian – it is simple and rests on the quality of the ingredients. This Italian marinara sauce is as versatile as it is easy to make with a variety of applications in cooking. You may find yourself returning to this recipe as a regular feature in your cooking.
1-28oz can organic whole peeled plum tomatoes
2-3 cloves of garlic, pressed
3 Tbsp Rich & Creamy MELT Organic or extra virgin olive oil
½ to 1 teaspoon salt (to taste)
¼ teaspoon of pepper
½ teaspoon raw, organic sugar (optional)
- Pour the can of whole, peeled tomatoes into a fine-meshed strainer placed in a bowl large enough to catch all of the juices.
- Using clean hands, gently break apart and squeeze the tomatoes into smaller pieces. The goal is to release and drain the liquid from the tomato pulp, but also catch the liquid using the bowl underneath.
- Add the pressed garlic and MELT Organic or olive oil to a medium-sized sauce pan. Turn the heat on low-medium.
- Do NOT burn or roast the garlic – the idea is to gently cook it long enough to lose the raw, sharp smell.
- As soon as the garlic loses its raw smell, add the tomato pulp from the strainer and stir into the MELT Organic and garlic.
- Add about one-third to one-half of the tomato juice back into the sauce, adding just enough liquid to moisten the sauce, but not too much to make it “watery”.
- Turn the heat up to medium.
- Add the salt, pepper, and raw sugar. If cooking with naturally sweet garden-grown fresh tomatoes, then the sugar is unnecessary.
- Bring the sauce to boil for about 5 minutes, then serve.