Marinara. No matter which can/tin/jar you go for, none will taste as nice as Nonna’s. For those of you who have a Nonna, you know exactly what we mean. For those of you who don’t have a Nonna – you’re missing one of the best chefs/cooks ever! Try this wonderful recipe from Nonna’s kitchen and taste the authentic marinara. Marinara the way it’s meant to be made.
2 hours 30 minutes
¼ cup unsalted butter
¼ cup grated onions (about 1 small)
4 cloves garlic, minced
56oz (3½lbs) garden-ripe tomatoes, or 2 (2227g/8 oz) cans whole tomatoes
2 tbsp chopped fresh basil leaves, plus extra for garnish
2 tbsp chopped fresh oregano leaves, plus extra for garnish
1 tsp fine sea salt
2 tbsp extra-virgin olive oil, for drizzling
- In a large saucepan over medium heat, melt the butter. Sauté the onions for 5 to 8 minutes, or until light golden. Sauté for 3 minutes more after adding the garlic.
- If using fresh tomatoes, remove the skins by slicing a “X” in the bottom of each tomato and blanching it in boiling water for 30 seconds; rinse in cold water and peel off the skins, which will slide right off. Crush the tomatoes with your fingers.
- To the saucepan, add the crushed tomatoes, basil, oregano, and salt. Reduce the heat to low and continue to cook, uncovered, for 30 minutes to 2 hours. The longer the sauce cooks, the more the flavours develop.
- Drizzle the oil over the sauce when ready to serve. Garnish with fresh herbs for a different flavour profile (another Italian chef trick!). Refrigerate in an airtight container for up to 8 days or freeze in an ice cube tray for up to 2 months. Reheat in a saucepan over medium heat for about 3 minutes, stirring frequently.
8 servings per container
- Amount Per ServingCalories563
- % Daily Value *
- Total Fat
- Saturated Fat 4.6g 23%
- Sodium 958mg 40%
- Total Carbohydrate
- Sugars 4.9g
- Protein 25.8g 52%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.