[Ultimate Guide] Best Marinara Sauce Recipe: 10 Secret Tips (2024)

1. Getting Ready

First, let’s get everything we need:

• Wash your hands really well with soap and water
• Put on an apron if you have one
• Get all your ingredients out on the counter
• Ask an adult to help you set up your workspace

2. Prepare the Tomatoes

If using fresh tomatoes:

• Rinse the tomatoes under cool water until they’re super clean
• Ask an adult to help you cut out the hard core part at the top
• Cut each tomato into 4-6 big chunks (like cutting an apple)
• Put the chunks in your blender
• Pulse the blender a few times – we want it chunky, not completely smooth (imagine chunky salsa)

If using canned tomatoes:

• Open the can carefully (ask for help if needed)
• Pour tomatoes into a big bowl
• Use your clean hands to gently squish each tomato – it’s fun and messy!

3. Prepare the Aromatics

These ingredients will make our sauce smell amazing:

• Peel the papery skin off your garlic cloves
• Use a garlic press or ask an adult to help you mince the garlic really tiny
• Peel the onion and cut it in half
• Cut each half into tiny pieces (about the size of your pinky fingernail)
• If using a carrot, wash it and grate it using the small holes of your grater

4. Start Cooking!

Now comes the fun part (remember, always have an adult help with the stove):

• Put your big pot on the stove
• Add the olive oil (3 tablespoons – that’s 9 teaspoons!)
• Turn the heat to medium – if the oil starts smoking, it’s too hot!
• Add your chopped onions – listen to them sizzle!
• Stir gently with a wooden spoon for 5-7 minutes until they’re soft and golden (like the color of honey)
• Add the garlic and stir for 30 seconds – your kitchen will smell amazing!

5. Add the Tomatoes and Seasonings

Time to bring all the flavors together:

• If using wine, add it now and count to 60 while it bubbles
• Pour in your prepared tomatoes – careful, they might splash!
• Add your herbs and spices one at a time:
  • Dried basil (or fresh if using)
  • Dried oregano (or fresh if using)
  • Red pepper flakes (just a little if you don’t like spicy)
  • Salt and pepper
  • Bay leaves (remember to count them – we’ll remove them later!)
• If using fresh tomatoes, add 1 cup of water (that’s 240ml)
• Stir everything together like you’re mixing cake batter

6. The Magic of Simmering

This is where patience makes perfect sauce:

• Put the lid on your pot, but leave a little gap for steam to escape
• Turn the heat to low – you want to see tiny bubbles, not big ones
• Set a timer for 40 minutes
• Stir every 10 minutes (that’s 4 times total!)
• Watch how the sauce gets thicker and darker – that’s the magic happening!

7. The Final Touch

We’re almost done! Let’s make it perfect:

• Remove the bay leaves – remember how many you put in!
• Taste a tiny bit (blow on it first, it’s hot!)
• If it tastes too sour, add a little sugar (start with 1/2 teaspoon)
• If using fresh basil, tear some leaves and stir them in
• Your sauce should be thick enough to coat the back of a spoon

8. Storing Your Sauce

Great job! Now let’s save your delicious sauce:

• Let the sauce cool down completely (you can put the pot in a sink of cold water to speed this up)
• Get clean jars or containers ready
• Pour the sauce carefully into containers
• Leave a little space at the top if you’re going to freeze it
• Label your containers with the date
• Refrigerate for up to 10 days or freeze for up to 3 months