Marinara is an easy and versatile sauce made by simmering tomatoes, aromatics, and herbs. Enjoy this bright and fresh flavored sauce with pasta, pizza, lasagna, or simply as a dipping sauce for freshly toasted breadsticks or mozzarella sticks. Vegan and gluten-free!!!
Learning to make marinara had always been on my mind. But I actually got down to making it after I got my Instant Pot and haven't gone back to the store-bought jar since. I always have a jar or two sitting in my refrigerator ready to be used with Stuffed shell pasta, Olive garden-style breadsticks, or pizza.
Here I have used canned San Marzano tomatoes as that's something I always buy in bulk for the pantry. They are sweet and low in acidity, hence perfect for this recipe.
This easy marinara sauce comes together rather quickly in an Instant Pot and makes the whole house smell heavenly. Here is how to make it!!!!
Ingredients
- 1 (28oz) can whole San Marzano tomatoes
- 1 cup onions, chopped
- ½ cup vegetable stock or water
- 1 tablespoon garlic, finely chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red chili flakes
- 8-10 basil leaves
- 2 tablespoon olive oil
- salt to taste
Instructions
Instant Pot Instructions
- In a bowl, lightly crush/mash tomatoes with your hands. Keep it aside.
- Turn Instant Pot to SAUTE mode. Once it displays HOT, add the oil.
- Then, add garlic, saute till it turns fragrant, about 30 seconds.
- Stir in onions, saute for 4-5 minutes, or until translucent.
- Add the rest of the ingredients - Italian seasoning, sugar, black pepper, chili flakes, basil, and salt. Mix well.
- Stir in the vegetable stock and crushed tomatoes.
- Make sure nothing is stuck at the bottom of the pot.
- Cancel the SAUTE mode. Close the lid of the IP with the vent in the sealing position.
- Change the setting to PRESSURE COOK or MANUAL MODE at High for 12 minutes.
- Once the time is up and IP beeps, manually release the pressure after 10 minutes.
- Open the lid. Using an immersion blender, blend the sauce to your desired consistency.
- If the sauce is too runny for you, turn on the SAUTE mode at Low and simmer for a few minutes.
- Serve with your favorite pasta or use as a dipping sauce!!!
Stovetop Instructions
- In a bowl, lightly crush/mash tomatoes with your hands. Keep it aside.
- Add oil to a large pan over medium heat.
- Once hot, add garlic, saute till it turns fragrant, about 1 minute.
- Stir in onions, saute for 5-7 minutes, or until translucent.
- Add the rest of the ingredients - Italian seasoning, sugar, black pepper, chili flakes, basil, and salt. Mix well.
- Stir in the crushed tomatoes and vegetable stock.
- Let the sauce simmer on low heat for about 20-25 minutes.
- Using an immersion blender, blend the sauce to your desired consistency.
- If the sauce is too runny for you, simmer for a few more minutes.
- Serve with your favorite pasta or use as a dipping sauce!!!
Recipe Notes
- If you want to make with fresh tomatoes instead, use 7-8 tomatoes chopped coarsely. The rest of the process is the same.
- Always use fresh basil and garlic for this recipe.
- Don't forget to deglaze the pot by adding vegetable stock and scraping the bottom of the pot.
- It stays fresh in the refrigerator for up to 7 days.
- Marinara sauce is very easy to freeze for up to 3 months. Simply cool off the marinara and store in freezer-safe bags or containers.
