What’s the difference between marinara and red sauce? Generally speaking marinara is a quick sauce that only has a few ingredients in it and red sauce or tomato sauce can be a lot more complex and stews for a long time.
Homemade marinara is a perfect sauce for a quick weeknight pasta dinner, the perfect sauce for chicken parmesan, or a great base sauce for pizza and it’s super easy to make!
For those of you who like to get the basics and do your own thing, all you do is sauté garlic and onions in olive oil, add canned diced tomatoes (and the juice) and bring to a quick boil and then add in tons of basil and parsley at the last minute. See? It’s super easy to make and way better than store bought stuff!
- 1 - 2 Tbsp Olive Oil
- 1 Onion, diced
- 3 Cloves Garlic, minced
- Salt and Pepper
- 2 28 oz Cans Diced Tomatoes
- ½ Cup Fresh Parsley, Chopped
- ½ Cup Fresh Basil, Chopped
- Heat enough olive oil to cover the bottom of a medium pot on medium (plus a bit) heat
- Once the oil has heated up, add the onions and garlic, season with salt and pepper and sauté them until they are translucent (about 5 minutes).
- Add the two cans of diced tomatoes and bring to a boil.
- After everything is boiling toss in the fresh herbs and let cook for about 5 minutes.
- Remove from heat and serve with your favorite pasta!
Canned tomatoes? Yessir! Canned (and frozen) vegetables are picked at their peak and – most of the time – are canned (or frozen) in the same day. Grocery store produce is picked before it’s fully ripe so that it can last for the trip from the farm to your house. There’s nothing wrong with canned tomatoes (as long as tomatoes are the only ingredient in the can).
Marinara freezes great for up to 6 months so make a bunch and freeze them in 1 – 2 cup bags.
Many people don’t know the difference between marinara sauce and spaghetti sauce.