Marinara sauce is an Italian sauce that originated in Naples, usually made with tomatoes, garlic, herbs, and onions.Its many variations can include the addition of capers, olives, spices, and a dash of wine.Italians refer to marinara sauce only in association with other recipes. For instance, spaghetti alla marinara but tomato sauce alone in Italy is called sugo/salsa al/di pomodoro or pummarola (the latter being Neapolitan language).

  • 3 (28 ounce) cans crushed tomatoes in puree ( San Marzano but any without citric acid are fine)
  • 10 medium garlic cloves
  • 1 large Spanish onion, chopped
  • 1cup extra virgin olive oil
  • 1teaspoon fresh ground black pepper
  • 1 cup fresh basil, coarsely chopped
  • 1 cup fresh parsley, coarsely chopped
  • 2 bay leaves
  1. In large pan over medium heat saute chopped garlic and onion in olive oil until translucent.
  2. Add cans of tomato.
  3. Sprinkle on black pepper.
  4. Add bay leaves.
  5. Let sauce simmer for about 30 minutes to reduce and intensify flavors stirring occassionally.
  6. Add basil and parsley and stir well.
  7. Allow sauce to simmer at least another two hours (can simmer all day if desired) stirring occasionally.
  8. After two hours taste sauce, if acidic some people add a tbsp of sugar.
  9. Pull out all bay leaves before serving/storing.
  10. Sauce can be served over pasta now or stored in freezer or refrigerator.