Let me show you how simple it is to make this basic kitchen staple.
Origin of Marinara Sauce
Like many recipes, the clue to this recipe’s origin lies in the meaning of its name. Marinara comes from the Italian word “marinaro” which means sailor (source). It’s thought that it was a sauce made for sailors either during their travels or upon returning from sea to Naples, Italy. The earliest written recipe is believed to be from a 1692 Italian cookbook. Marinara then became popular in the US with the arrival of Italian immigrants to the region in the early 20th century (source).
How to Make Marinara
This 1-pot, 9-ingredient recipe is forgiving. As long as you start with quality tomatoes and herbs, the rest kind of happens naturally. Plus, I include a couple of hero ingredients that save the day if things are tasting lackluster (a cook always need a good backup plan). I prefer using canned crushed, peeled tomatoes, but diced work as well. In fact, I keep a few cans in the kitchen at all times in case I need a quick penne and red sauce to save the day. Next comes flavor in the way of garlic, fresh basil, oregano, red pepper flake, and sea salt. Coconut sugar keeps things naturally sweetened and may seem like an unlikely addition. But sometimes tomatoes can be a bit astringent and bitter, and because this marinara is quite salty, the sweetness balances and enhances the flavors of the sauce. And what if, at the end, it just needs some extra oomph? Tomato paste and nutritional yeast to the rescue (for a little “umami” effect and more depth of flavor – trust me on this one). I hope you all LOVE my take on marinara. It’s: HeartyRichFlavorfulEasy to make (1 pot!)HealthyVersatile& Perfect for pasta night This is the perfect sauce for dishes like Spaghetti Squash Pasta, Eggplant Lasagna Roll Ups, Easy Vegan Pizza, Garlicky Pesto Breadsticks (for dipping), Vegan Meatballs, Chickpea Bolognese, Lentil Bolognese, and more. Add a dash of Vegan Pesto to the sauce for an even herbier flavor. Or a spoonful of my Vegan Tofu Ricotta or Whipped Almond Ricotta to take it to the creamier side! If you’re looking for cheesy things to pair with this sauce, be sure to check out my Vegan Parmesan Cheese (the perfect topper for any Italian-inspired dish) and Vegan Mozzarella “Cheese” (layered on top of your favorite pizza). If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
