Recipes › Sauce › Millers Marinara Recipe

Millers Marinara Recipe

Recipe by Pedro M. A. Neves

Millers Marinara is a classic Italian tomato sauce that celebrates simplicity and quality ingredients. This aromatic sauce features slowly simmered San Marzano tomatoes, fresh garlic, and basil, creating a rich foundation for pasta. The technique allows the flavors to meld into a smooth, deeply satisfying marinara that honors traditional Italian cooking methods.

Ingredients

• 800g canned San Marzano tomatoes (28 oz)
• 60ml extra virgin olive oil (¼ cup)
• 6 cloves garlic, minced
• 1 medium onion, finely diced (120g)
• 8-10 fresh basil leaves
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ tsp dried oregano
• Pinch of red pepper flakes (optional)
• 1 tsp sugar (to balance acidity)

Instructions

1. Heat extra virgin olive oil in a large heavy-bottomed saucepan over medium heat until shimmering.

2. Add diced onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent.

3. Stir in minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn.

4. Pour in the canned San Marzano tomatoes with their juice, breaking up any large pieces with the back of a wooden spoon.

5. Add salt, black pepper, oregano, and sugar. Stir well to combine all ingredients.

6. Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until sauce thickens and flavors deepen.

7. Tear fresh basil leaves and stir gently into the sauce during the final 2 minutes of cooking.

8. Taste and adjust seasoning with additional salt, pepper, or sugar as needed for balance.

Substitutions

• Replace canned tomatoes with 900g fresh tomatoes, blanched, peeled, and crushed for a summer version
• Substitute basil with fresh oregano or parsley for different flavor profiles
• Use vegetable oil or light olive oil instead of extra virgin for a milder taste
• Replace onion with 4 additional minced garlic cloves for a more garlicky sauce

Tips

• Do not overcook the sauce; the goal is to concentrate flavors without caramelizing the tomatoes excessively
• Always tear fresh basil by hand rather than cutting with a knife to prevent bruising and browning
• This sauce freezes beautifully for up to 3 months in airtight containers, making it ideal for meal preparation
• For a silkier texture, pass the finished sauce through a fine-mesh sieve or use an immersion blender briefly

Marinara sauce originates from Naples in the Campania region of southern Italy, traditionally served with long pasta shapes like spaghetti or linguine. The name derives from 'marino' (marine), though the sauce contains no seafood—it likely reflects its popularity among fishermen and coastal communities who could prepare it quickly with pantry staples.

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