Marinara from Scratch

Ingredients

• 2 kg Ripe Tomatoes (preferably San Marzano or other plum tomatoes, washed)
• 2 Tbsp Olive Oil (extra‑virgin for best flavor)
• 1 large Yellow Onion (peeled and diced)
• 3 pieces Garlic Cloves (minced)
• 1/2 cup Dry White Wine (use a wine you would drink; reduced by half)
• 1 tsp Kosher Salt (adjust to taste)
• 1/2 cup Fresh Basil Leaves (torn or roughly chopped)
• 1/4 tsp Black Pepper (freshly ground)

Instructions

1. Blanch Tomatoes

   Bring a large pot of water to a rolling boil, add a pinch of kosher salt, then plunge the whole tomatoes into the boiling water for 30‑60 seconds until the skins start to blister.

   Time: PT2M

   Temperature: boiling

2. Shock and Peel

   Using a slotted spoon, transfer the tomatoes to a bowl of ice water to stop cooking. Once cool enough to handle, peel off the skins and discard them.

   Time: PT3M

3. Core and Dice

   Cut out the core of each tomato, then dice the flesh roughly. Transfer to a bowl and mash with a hand masher or the back of a spoon.

   Time: PT5M

4. Sauté Onions

   Heat 2 Tbsp olive oil in a medium‑size saucepan over medium‑low heat. Add the diced onion, sprinkle with a pinch of kosher salt, and cook, stirring occasionally, until the onion is soft and caramelized, about 10 minutes.

   Time: PT10M

   Temperature: medium‑low

5. Add Garlic

   Add the minced garlic to the onions and sauté for 1 minute until fragrant, being careful not to let it burn.

   Time: PT1M

   Temperature: medium‑low

6. Deglaze with White Wine

   Pour in 1/2 cup dry white wine, increase heat to medium, and let it reduce by half, about 5 minutes, stirring to scrape up any bits stuck to the pan.

   Time: PT5M

   Temperature: medium

7. Combine Tomatoes

   Add the mashed tomatoes to the pan, stir in the remaining pinch of kosher salt and freshly ground black pepper.

   Time: PT1M

8. Simmer Sauce

   Reduce heat to low and let the sauce simmer uncovered for 30 minutes, stirring every few minutes to prevent sticking. Add a splash of water if it looks too dry.

   Time: PT30M

   Temperature: low

9. Finish with Basil

   Stir in the torn fresh basil leaves and let them wilt for another 2 minutes. Remove from heat.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

3 g

Ingredient Substitutions

• Instead of Ripe Tomatoes: canned crushed tomatoes (1.5 kg)
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Yellow Onion: white onion, shallot
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of Dry White Wine: vegetable broth (1/2 cup)
• Instead of Kosher Salt: sea salt
• Instead of Fresh Basil Leaves: dried basil (1 tsp)
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot
• Medium‑size Saucepan or Skillet
• Slotted Spoon
• Sharp Chef’s Knife
• Cutting Board
• Large Bowl (ice water)
• Wooden Spoon or Silicone Spatula
• Hand Masher or Immersion Blender (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Blanching and shocking the tomatoes to peel them easily
• Reducing the white wine to concentrate flavor
• Simmering the sauce without letting it stick

Chef Tips from the Video

• Use the highest‑quality olive oil for a richer base.
• If you have San Marzano tomatoes, they give the sauce a sweeter, less acidic profile.
• For a smoother texture, blend the sauce with an immersion blender after simmering.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• The sauce improves after a few hours as flavors meld; make it a day ahead and refrigerate.

Frequently Asked Questions