Fiz A Famosa Marinara DA Monica! - Molho McDonald's x Friends

Ingredients

• 2 tablespoons Olive Oil (extra virgin)
• 0.25 medium Onion (yellow, finely diced)
• 1 clove Garlic (minced)
• 1 28‑oz can Canned Whole Peeled Tomatoes (San Marzano style if available, otherwise any quality whole peeled tomatoes)
• 1 teaspoon Dried Oregano (or 1 tbsp fresh oregano, chopped)
• 6 leaves Fresh Basil Leaves (torn by hand into three pieces)
• 1 tablespoon White Vinegar (or red wine vinegar if you prefer)
• 1.5 tablespoons Granulated Sugar (adjust to taste; extra 2 tsp added later in the video)
• 1 pinch Black Pepper (or white pepper if you only have that)
• to taste Salt (sea salt preferred)

Instructions

1. Prepare Ingredients

   Finely dice the quarter onion, mince the garlic clove, and crush the whole peeled tomatoes by hand or with a potato masher into a chunky consistency.

   Time: PT10M

2. Sauté Aromatics

   Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes, then add the minced garlic and cook another minute until fragrant.

   Time: PT5M

   Temperature: medium heat

3. Add Tomatoes and Bring to a Simmer

   Stir the crushed tomatoes into the pan, increase heat to medium‑high and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high heat

4. Simmer the Sauce

   Reduce the heat to low and let the sauce simmer gently for 20 minutes, uncovered, stirring occasionally.

   Time: PT20M

   Temperature: low heat

5. Add Vinegar and Sugar

   After about 10 minutes of simmering, stir in 1 tablespoon white vinegar and 1.5 tablespoons granulated sugar. Continue to simmer for another 10 minutes.

   Time: PT12M

   Temperature: low heat

6. Season with Herbs and Pepper

   Stir in the dried oregano, a pinch of black (or white) pepper, and continue to simmer for 5 minutes.

   Time: PT5M

   Temperature: low heat

7. Adjust Salt and Final Taste

   Taste the sauce and add sea salt as needed. If the sauce is too acidic, add a tiny extra pinch of sugar; if too sweet, add a splash more vinegar.

   Time: PT2M

8. Finish with Fresh Basil

   Remove the pan from heat. Tear the fresh basil leaves into three pieces each and stir them into the hot sauce just before serving.

   Time: PT2M

9. Serve or Store

   Transfer the sauce to a serving bowl for immediate dipping, or let it cool and store in an airtight container.

   Time: PT2M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

15 g

Fat

3 g

Fiber

3 g

Ingredient Substitutions

• Instead of Olive Oil: Vegetable oil
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (1/8 tsp)
• Instead of Canned Whole Peeled Tomatoes: Canned crushed tomatoes
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Fresh Basil Leaves: Dried basil (½ tsp)
• Instead of White Vinegar: Apple cider vinegar
• Instead of Granulated Sugar: Honey (1 tsp)

Equipment Needed

• Saucepan
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Can Opener
• Bowl (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Sauté onion and garlic without browning.
• Crush tomatoes to a chunky consistency, not pureed.
• Simmer low for at least 20 minutes to develop flavor and reduce liquid.
• Add vinegar and sugar after the initial simmer to balance acidity.
• Stir in fresh basil off the heat to preserve its aroma.

Chef Tips from the Video

• Use high‑quality San Marzano tomatoes for a richer, less metallic flavor.
• Crushing tomatoes by hand gives a rustic texture that mimics the McDonald's version.
• Finish with a drizzle of extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Up to 5 days in a sealed container.

Freezer: Up to 3 months; thaw in the fridge before reheating.

Room temperature: Not recommended; sauce may spoil quickly.

Make-Ahead Tips

• The sauce improves after a few hours as flavors meld; make it a day ahead for best taste.
• Reheat gently over low heat, adding a splash of water if it thickens too much.

Frequently Asked Questions