Traditional Sicilian Marinara Sauce
This Traditional Sicilian Marinara Sauce recipe harks back to my father's kitchen in Sicily, where homemade sauces were a staple. While he often used fresh plum tomatoes from his garden, this version makes use of high-quality canned tomatoes to capture that same rich, authentic flavor without the need for a green thumb. With its fragrant garlic, aromatic herbs, and a hint of sweetness, this versatile sauce pairs beautifully with pasta, or can serve as a flavorful base for meatballs, sausages, or other savory additions. Cooked slowly to deepen its flavors, it’s the perfect way to bring a taste of Sicily to your home any night of the week.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Crushed tomatoes in puree
3 (28 ounce) cans
Garlic cloves
10 medium (finely chopped)
Spanish onion
1 large (chopped)
Extra virgin olive oil
1/4 cup
Fresh ground black pepper
1/2 teaspoon
Fresh basil
1 cup (coarsely chopped)
Fresh parsley
1 cup (coarsely chopped)
Bay leaves
2
Baking soda
1 pinch (if needed)
Instructions
1
In a large saucepan or Dutch oven, heat the extra virgin olive oil over medium heat.
2
Add the finely chopped garlic and chopped Spanish onion to the pan. Sauté until the onion is translucent and fragrant, about 5-7 minutes.
3
Pour in the three cans of crushed tomatoes, ensuring to scrape up any bits from the bottom of the pan for added flavor.
4
Sprinkle in the fresh ground black pepper and add the bay leaves, allowing the mixture to come to a gentle simmer.
5
Reduce the heat and let the sauce simmer, uncovered, for about 30 minutes, stirring occasionally to prevent sticking.
6
Add the freshly chopped basil and parsley. Stir thoroughly to combine all ingredients.
7
Allow the sauce to continue simmering for at least another two hours, stirring occasionally. For even deeper flavors, the sauce can simmer all day.
8
After two hours, taste the sauce and adjust for acidity. If it's too acidic, add a pinch of baking soda or sugar, stirring thoroughly until dissolved. Only do this if necessary, as the richness of the sauce develops the longer it simmers.
9
Remove and discard the bay leaves before serving or storing.
10
The sauce is now ready to be served over pasta or can be stored in the refrigerator or freezer for later use. If you are adding meat, brown it in a separate pan and add it to the sauce when you incorporate the tomatoes.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Traditional Sicilian Marinara Sauce?
It is a rich, authentic tomato sauce based on a traditional family recipe from a kitchen in Sicily.
What is the origin of this specific recipe?
The recipe comes from the creator's father, who originally used fresh plum tomatoes from his garden in Sicily.
Can I use canned tomatoes for this sauce?
Yes, this version uses high-quality canned crushed tomatoes in puree to capture an authentic flavor without needing fresh garden tomatoes.
How many cans of tomatoes are required?
The recipe calls for three 28-ounce cans of crushed tomatoes in puree.
How much garlic is used in the sauce?
The recipe uses 10 medium garlic cloves, which should be finely chopped.
What type of onion is recommended?
One large Spanish onion, chopped, is used for the base of the sauce.
What kind of oil should I use?
The recipe requires 1/4 cup of extra virgin olive oil.
What herbs are included in the recipe?
The sauce includes 1 cup of fresh basil, 1 cup of fresh parsley (both coarsely chopped), and 2 bay leaves.
How long does the sauce need to simmer?
The sauce should simmer for an initial 30 minutes, followed by at least another two hours for the best flavor.
Can I simmer the sauce for longer than two hours?
Yes, for even deeper and richer flavors, the sauce can be allowed to simmer all day.
How do I adjust the acidity of the sauce?
If the sauce is too acidic after simmering, you can add a pinch of baking soda or sugar to balance the flavor.
When should I add the fresh basil and parsley?
The fresh herbs should be stirred into the sauce after the initial 30-minute simmer.
Should I remove the bay leaves?
Yes, ensure you remove and discard the two bay leaves before serving or storing the sauce.
Can I add meat to this marinara sauce?
Yes, you can brown meat in a separate pan and add it to the sauce at the same time you incorporate the tomatoes.
Is this recipe vegetarian?
Yes, the base recipe is vegetarian as it consists of tomatoes, vegetables, herbs, and olive oil.
How do I start the cooking process?
Start by heating the extra virgin olive oil in a large saucepan or Dutch oven over medium heat.
How long should I sauté the onions and garlic?
Sauté the chopped Spanish onion and finely chopped garlic for about 5 to 7 minutes until the onion is translucent.
Should the sauce be covered while simmering?
The sauce should simmer uncovered for the first 30 minutes to help the flavors develop.
What kind of pepper is used?
The recipe specifies 1/2 teaspoon of fresh ground black pepper.
How do I store the finished sauce?
The sauce can be stored in the refrigerator or frozen for later use.
What is the purpose of adding baking soda?
A pinch of baking soda helps neutralize excess acidity from the tomatoes.
What is the best way to serve this sauce?
It is traditionally served over pasta but also works well as a base for meatballs or sausages.
How much fresh basil is needed?
The recipe calls for 1 cup of coarsely chopped fresh basil.
How much fresh parsley is needed?
The recipe calls for 1 cup of coarsely chopped fresh parsley.
Can I use a Dutch oven for this recipe?
Yes, a large saucepan or a Dutch oven is suitable for cooking this sauce.
Why is it important to scrape the bottom of the pan?
Scraping the bits from the bottom of the pan when adding tomatoes incorporates more flavor into the sauce.
Is there any sugar in the main ingredients?
Sugar is not a main ingredient but is listed as an optional addition if the sauce is too acidic.
What makes this sauce 'Sicilian'?
The use of specific aromatics, a long simmering time, and its origin from a Sicilian family kitchen define its style.
How do I prevent the sauce from sticking?
You should stir the sauce occasionally throughout the long simmering process.
When should I taste the sauce for adjustments?
Taste the sauce after it has simmered for at least two hours, as the flavors change and deepen over time.