Jewish Marinara sauce

A perfect Italian tomato sauce is the foundation of so many beloved dishes like pasta, pizza, and lasagna. This basic “meatless” tomato sauce, brimming with rich flavors, is an easy base to build upon. Once you master this sauce, you can elevate it with various additions like meat, sausage, mushrooms, or even vegetables. The beauty of this recipe lies in its simplicity and adaptability—it’s a sauce that works for any occasion, and it’s perfect for batch cooking.

Ingredients for the Best Italian Tomato Sauce
To get the most authentic flavor, choose quality ingredients. Here’s what you need to create a rich, robust sauce:

• 3 #10 cans of Italian crushed Roma tomatoes (unflavored, with no added seasoning). You can add texture by substituting one can of whole tomatoes. Before adding them to the pot, squish the tomatoes with your hands to break them apart, removing the stems.
• 2 small cans (or 1 large can) of tomato paste for depth and richness.
• 4 to 8 cloves of garlic, minced or crushed, depending on how garlicky you like your sauce (6 cloves are ideal for a strong flavor).
• 2 large brown onions, chopped into ¼-inch pieces. These onions bring out the sweetness and richness in the sauce.
• 2 tablespoons of dried Italian oregano, or more to taste.
• 1 teaspoon of dried marjoram, which adds a slightly floral note.
• ¾ teaspoon of crushed rosemary, to bring a hint of earthiness.
• 3 bay leaves for added fragrance and complexity.
• 1 tablespoon of dried sweet basil, don’t use fresh basil for this sauce—it’s all about the dried herbs for depth.
• ½ teaspoon of thyme, for a slightly savory kick.
• 1 cup of good-quality white wine. You can opt for a mix of white and red wine (½ and ½) for a deeper flavor profile.
• 1 cup of water, or more as needed, to adjust the consistency.

Cooking Instructions: How to Make a Flavorful Meatless Tomato Sauce
The secret to a successful sauce is not just in the ingredients, but in how you cook them. Slow and steady wins the race, so be patient and attentive to get the perfect result.

1. Sauté the onions: Start by heating regular olive oil (avoid extra virgin for this recipe) in a large pot, just enough to cover the bottom. Add the chopped onions and sauté them over medium heat until they become soft and translucent. Be careful not to let them caramelize, as this can introduce an unwanted sweetness. Stir occasionally to avoid burning.
2. Add garlic: Once the onions are soft, toss in the minced garlic and cook for about 1 minute. Stir continuously to release the garlic oils and infuse the oil with flavor. Be mindful not to let the garlic brown, as it can turn bitter.
3. Season the sauce: Add all the dried herbs—oregano, marjoram, rosemary, bay leaves, basil, and thyme. Mix them in with the garlic and onions, and cook for another 2 minutes. Then, sprinkle in ½ teaspoon of kosher salt (avoid iodized salt) and black pepper to taste. If you like a bit of heat, add crushed red pepper flakes. For balance, add ½ teaspoon of sugar to counteract the acidity of the tomatoes.
4. Add the tomatoes and liquids: Pour in the crushed Roma tomatoes, the tomato paste, and the wine. Stir everything together to combine. The consistency will be relatively loose at this point.
5. Simmer the sauce: Add ½ cup of water to adjust the sauce’s texture, then bring it to a low boil. Once boiling, reduce the heat to a simmer and partially cover the pot. Keep an eye on it and stir every 30 minutes. If the sauce thickens too much, add more water to keep it at your desired consistency. The sauce should be simmering gently for 4-5 hours, with small bubbles forming and popping at the surface (this is the ideal simmering temperature).
6. Final touches: In the last 30 minutes, refrain from adding water. Check for any burnt spots at the top of the sauce. This “oily” layer is a sign that the sauce is simmering correctly, so don’t remove it—just stir it back into the sauce. Taste the sauce, and adjust the seasoning if needed. When the sauce has reached the right consistency—shiny, smooth, and slightly thick—you’ll know it’s done.

Once it’s ready, remember to remove the bay leaves. This sauce is now ready to be enjoyed, or it can be frozen for later use.

Customization and Tips
This sauce is incredibly versatile. You can add ground meat, sausages, mushrooms, or even roasted vegetables to tailor it to your preferences. The longer you let it simmer, the deeper and more complex the flavors will become. You can also experiment with different wine varieties or add a touch of balsamic vinegar for an extra layer of richness.

Jewish Marinara sauce