Try frying tomato paste marinara recipe with simple ingredients

With using some simple and cheap ingredients, you can make marinara sauce that is made from tomato paste. I suggest you try and test the frying form of tomato paste for this recipe.

The marinara sauce recipe of my wildest dreams is right here! My fear of marinara stems from the fact that I adore the sauce so much that I don’t want to ruin it by making a mistake in the preparation.

I ultimately overcame my anxiety and tried preparing marinara in a variety of different ways. Without a doubt, I prefer this particular rendition the most.

This marinara sauce was created at home, and it has a robust and fresh taste of tomatoes. In order to make this flavorful marinara sauce, you will only want five pantry staples: good canned tomatoes, onion, garlic, dried oregano, and olive oil. That wraps it up!

Because it is so simple to prepare, this marinara is an excellent choice for the hectic weeknights when time is of the essence. Even chopping the onion and garlic into smaller pieces is not required.

Yes, you read it correctly; all you need to do is cut an onion in half, peel some garlic, and open a can of diced tomatoes. You are geared up and ready to go!

After simmering for forty-five minutes, this sauce achieves a beautiful and genuine Italian flavor. I attempted to save time by taking shortcuts, but regardless of how much tomato paste, spices, salt, or sugar I added, it was not enough to make up for the time I lost.

In a nutshell, it is not possible to obtain the delightful flavor of marinara sauce that is achieved through long-simmering in less than forty-five minutes. Put all of these ingredients in a pot, and bring a separate pot of water to a boil for the pasta.

  • The Basics of Making Your Own Marinara Sauce at Home

Making your own marinara sauce is not only simple, but it will also save you money in the long run. The fact that homemade marinara tastes so much better than store-bought is, of course, the most compelling argument in favor of making your own.

I am not exaggerating when I say that preparing this marinara sauce is a simple task. If you have ever made spaghetti sauce at home, you surely recall the effort of peeling and chopping a large quantity of tomatoes, followed by the amount of time you were required to spend standing at the stoves while the sauce cooked.

This homemade marinara sauce is unlike any other because it does not require any peeling or chopping, and the entire process only takes a few short minutes to complete.

The seasonings in this sauce are the right match for the tomato, and just like any other marinara sauce recipe, this one is great for using as a topping for pizzas, pastas, and sandwiches.

It has all of the taste that you would expect to find in a traditional marinara, but it does not add so much flavor that it takes away from the recipes that you use it in. In a nutshell, it is the ideal supporting actor for a wide variety of different dishes. Additionally, it freezes quite well, making it convenient to have on hand for anytime you might require it.

  • Remarks Regarding the Components

It is very vital that you take notice of the following information on the ingredients and the instructions. The COMPLETE recipe, including all of the amounts and specifics, can be found DOWN BELOW (scroll to it) in the recipe card.

Tomato paste: Have you ever noticed that the majority of recipes ask for only one spoonful of tomato paste, but then you end up with an entire can of leftovers? This recipe is ideal for making use of any leftovers you may have.

  • Water
  • Oil made from olives
  • Oregano

Instead of fresh basil, you could substitute dried basil, but you’ll need to use about a third of the amount that would normally be called for.

Fresh parsley – When it comes to the parsley, you should always use the fresh variety. Parsley that has been dried loses much of its flavor.

  • Salt

Garlic powder: If you like, you can substitute fresh garlic that has been minced instead.

  • Pepper
  • The Basics of Making Your Own Marinara Sauce at Home

How difficult would you say it is to create this dish? I believe the amount of time it takes you to make your own marinara is roughly equivalent to the amount of time it takes you to open a jar of store-bought sauce and warm it up on the stovetop!

Begin preparing the tomato foundation. Bring a saucepan of the same size up to temperature over medium-high heat. After adding the tomato paste, water, and olive oil, give everything a good toss to blend the ingredients. Bring to a boil for approximately one minute, then season to taste with salt and pepper according to your preference.

Put in the various seasonings. Mix in the remaining ingredients, reserving some of the parsley for use as a garnish but stirring it all together. Put the heat on low, cover the pot, and let it simmer for five to eight minutes.

Finish. If you want the sauce to be thinner, add another tablespoon of water, and then sprinkle some chopped parsley on top before serving.

  • Advice on Achieving Victory

The steps in this recipe aren’t particularly complicated, but following these pointers will ensure that the end result is delicious every time.

Make sure you use a tomato paste of good quality. Because you will be using paste rather than whole tomatoes, you will want to make sure that you get the highest-quality tomato paste that you can locate. (Tubes of tomato paste tend to have a more robust flavor than their canned counterparts, but you won’t find them in every store.)

Be sure that the saucepans you use are made of stainless steel or some other non-reactive material. Copper, aluminum, and cast iron all have the potential to react with the acid in tomato sauce, making these materials less than ideal choices.

If necessary, sprinkle on a little bit of sugar. You should give the sauce a try, and if you feel that the acidity might use a little help, a little sugar goes a long way.

  • Where to Put Things

You can keep your homemade marinara in the refrigerator for up to a week if you put it in a jar or another airtight container.

If I Make This, Can I Freeze It?

Yes, marinara sauce is excellent after it has been frozen. I like to place them in freezer bags and then freeze them in a flat layer so that they are easier to store.

Then, when you are ready to use it, you may set the bags in a bowl of hot water until they defrost, and then boil the sauce in a skillet on the stovetop until it is ready to use. When stored in the freezer for up to three months, marinara sauce will remain edible.

  • Components Needed to Prepare Homemade Marinara Sauce Recipe
  • a total of 6 ounces of tomato paste
  • 6 fluid ounces of water
  • 2 tbsp olive oil
  • Oregano, two tablespoons’ worth
  • 1 cubic millimeter of fresh basil, chopped
  • 1 tablespoon of finely chopped fresh parsley
  • A pinch and a half of salt
  • 1 level teaspoon of powdered garlic
  • a half of a teaspoon’s worth of pepper
  • Instructions

Prepare a pot of medium size by heating it over medium-high heat. To the simmering pot, add the tomato paste, water, and olive oil.

Stir the ingredients together repeatedly using a spoon or a spatula until everything is incorporated and the mixture begins to boil a little for about a minute.

To taste, add some salt and pepper, then mix it all together. After that, incorporate the remaining components, reserving a portion of the parsley for garnish.

Mix the ingredients, then reduce the heat to a low setting. Keep an eye on the basil and parsley to make sure they don’t get charred when the pot is covered and allowed to boil for around 5 to 8 minutes. If you find that it is too thick for your tastes, you can dilute it with an additional tablespoon of water.

Finish the dish with the leftover chopped parsley.


Marinara sauce can be kept fresh in the refrigerator for up to a week if it is sealed in an airtight jar or container and placed inside the jar.

To freeze, place the sauce in a jar with a tight-fitting lid or a freezer bag and freeze it for up to three months. You can let it thaw in the refrigerator or submerge it in hot water before heating it up on the stove.

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