Pink Marinara Sauce - Italian Pink Sauce Recipe

Ingredients

• 28 oz Canned Plum Tomatoes (Italian plum or Roma canned tomatoes, preferably with basil already added)
• 2 Tbsp Olive Oil (Extra virgin recommended)
• 1/2 medium Onion (Dice finely)
• 1 medium Carrot (Shred using a cheese grater)
• 1 tsp Garlic Shallot Puree (Can substitute with 1 clove minced garlic)
• 1 Tbsp Dried Basil (Optional if canned tomatoes already contain basil)
• 1 tsp Crushed Red Pepper (Adjust to taste for heat)
• 1 pinch Kosher Salt (Season to taste)
• 1 tsp Granulated Sugar (Balances acidity if needed)
• 1/4 cup Heavy Cream (Adds richness for pink sauce; optional)

Instructions

1. Dice Onion and Shred Carrot

   Dice the half onion into small uniform pieces and grate the carrot using a cheese grater. Set aside.

   Time: PT5M

2. Preheat Pan

   Place the large sauté pan over medium‑high heat and let it warm for about one minute.

   Time: PT1M

3. Sauté Vegetables

   Add 2 Tbsp olive oil, then the shredded carrot and diced onion. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

   Time: PT5M

4. Add Garlic Puree

   Stir in 1 tsp garlic‑shallot puree (or one minced garlic clove) and cook for another 2 minutes.

   Time: PT2M

5. Add Tomatoes and Simmer

   Pour the 28 oz jar of plum tomatoes (including any basil) into the pan. Bring to a gentle boil, add 1 tsp crushed red pepper, then lower the heat, cover, and let simmer for 30 minutes.

   Time: PT30M

6. Reduce Sauce

   Remove the lid and continue to simmer uncovered for an additional 5 minutes to thicken slightly.

   Time: PT5M

7. Blend to Desired Texture

   Transfer the hot sauce to a food processor (or blender) and pulse for 30‑60 seconds until smooth but with a little texture.

   Time: PT2M

8. Season and Balance Acidity

   Return the blended sauce to the pan, add a pinch of kosher salt, stir, taste, and if too acidic, add 1 tsp sugar and mix well.

   Time: PT2M

9. Optional Pink Cream Finish

   Stir in 1/4 cup heavy cream for a pink sauce, heat through for about 1 minute.

   Time: PT1M

10. Serve or Store

    Transfer the finished sauce to a serving bowl or airtight container. Use immediately with pasta or let cool before storing.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

15 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Canned Plum Tomatoes: Fresh ripe tomatoes (blended), San Marzano canned tomatoes
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Onion: Shallot, Leek
• Instead of Carrot: Celery, Parsnip
• Instead of Garlic Shallot Puree: Minced garlic, Garlic paste
• Instead of Dried Basil: Fresh basil, chopped, Italian seasoning
• Instead of Crushed Red Pepper: Red pepper flakes, Cayenne pepper
• Instead of Kosher Salt: Sea salt, Table salt (use less)
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Heavy Cream: Half-and-half, Whole milk (less creamy)

Equipment Needed

• Cutting Board
• Chef's Knife
• Cheese Grater
• Large Sauté Pan
• Measuring Spoons
• Food Processor
• Spatula or Wooden Spoon
• Pan Lid

Critical Steps — Do Not Skip

• Sauté vegetables until onion is translucent
• Simmer tomatoes for 30 minutes with lid on
• Uncover and reduce for 5 minutes
• Blend sauce to smooth texture
• Add heavy cream for pink sauce (optional)

Chef Tips from the Video

• Use high‑quality canned plum tomatoes with added basil for authentic flavor.
• A splash of dry red wine added with the tomatoes adds depth (optional).
• If you like extra herb flavor, finish with a handful of fresh chopped basil just before serving.

Troubleshooting

Storage

Refrigerator: Up to 5 days in an airtight container

Freezer: Up to 2 months; thaw in refrigerator before reheating

Room temperature: Not recommended; sauce should be refrigerated after cooling

Make-Ahead Tips

• The sauce can be made up to 2 days ahead; refrigerate and gently reheat on low.
• For longer storage, portion into freezer bags and freeze; thaw overnight in the fridge.

Frequently Asked Questions