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