Easy homemade marinara dipping sauce! this step-by-step recipe shows you how to make the best marinara sauce ever. This dipping sauce is versatile, great with my homemade baked meatballs, halloumi fries, puff pastry cheese straw and oh, it can be used on pastas too.
400gCrushed tomatoes substitute chopped tomatoes for tomato sauce known as passata for a smooter sauce.
2tbspextra virgin olive oil
⅓cupshallots finely chopped
2large garlic cloves chopped
1tspItalian seasoning substitute with herbs de Provence or oregano and basil.
½tspred pepper flakes optional
Salt and black pepper to taste
Heat up olive oil on medium heat, add finely chopped onions and sauté until soft, add chopped garlic and cook for another minutes until fragrant.
Add crushed tomatoes, Italian seasoning, red pepper flakes, sugar, salt and black pepper and stir to combine. Simmer the sauce on medium low heat until it thickened and reduced in size. Taste and adjust seasoning to preference. You will know the marinara sauce is cooked when it goes from bright red to a darker shade of red.
Remove the sauce from the stove and serve warm or cold.
How to store In the fridge: make sure the sauce is completely cooled, transfer into an airtight container, and store in the fridge for up to 3 days.In the freezer: make sure it labeled correctly and store for up 3 months. Defrost in the fridge overnight.To reheat: simply warm in the microwave or serve at room temperature.