Serious Eats: Recipes

Sauced: Marinara Sauce

When working on this marinara recipe, I realized I had probably never made marinara the same way twice. I've done versions that are no more than tomatoes, garlic, and onion; others have me scouring the cupboards for every ingredient I can possibly find to throw in and see what cooks up.

This isn't a "master recipe" for marinara since the sauce can be so varied, but what I came up with here has a great balance. The tomatoes stay dominant but other flavors—small amounts of carrot, celery, as well as the ubiquitous onion and garlic—add nice undertones, as do the additional seasonings like crushed red pepper, oregano, and basil. The red pepper offers just the slightest kick, a fitting flavor to pair with the acidity of the tomatoes.

I was incredibly happy with this sauce, though it'll be hard to break my habit of marinara sauces being a creation of the moment.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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