Nowadays the grocery store has about a million different bottled marinara options, but I still find that making your own is not only rewarding, but usually yields more delicious results. This marinara is incredibly simple, and doesn’t require anything that isn’t already a kitchen staple. I began by sauteeing several cloves of garlic, one diced red chili and lots of thyme and oregano. Don’t worry about being uniform with chopping, as everything will be pureed at the end.
Next I transferred the sauce into a blender, and blended it on high for a minute or two. Once the mixture was pureed I poured it into a bowl, ready to serve and piping hot! I used this marinara as a dipping sauce, which is why I left it so thick. In order to make it more suitable for pasta, simply add some water while blending, until you get the desired consistency.
It’s a simple sauce, but it delivers freshness and a bit of a kick that beats anything out of a bottle. It also keeps for ages, so feel free to make it in fairly big batches.
Homemade Marinara Sauce with a Mediterranean Tart