As always, if you just want the recipe, without the story behind it, click here.
This big batch marinara can be made in the Instant Pot (or similar), slow cooker, or the stove top, and there are specific instructions for each. A food processor will come in very handy, but isn't absolutely necessary. It's such a big batch because it is a bit time consuming, and, trust me - you're going to want to have more on hand that just one meal's worth! So, have airtight, freezer safe containers on hand to store for later, and/or gift to others. Or, if you're really not into the make ahead thing at all or have zero freezer space, you can scale the recipe down.
I
resisted the urge to label this, "The BEST Marinara", because that's
already been done multiple times, and that is subjective anyway.
That
said, this recipe was created by testing many of "the best" recipes out
there, from handed down family recipes, to restaurants, famous cooking
shows, food networks, and food websites, to find the best of the best,
then combining elements, methods, and ingredients to come up with a
marinara that isn't missing anything, is well balanced, aromatic, the
perfect texture, and truly embodies the classic, Italian, family
recipes, melded with modern, fine dining experiences. My taste buds and
test kitchen tasters say I nailed it, but don't take our word for it!
Give it a shot and decide for yourself!
The amount of olive oil may seem excessive, but it's really not. The additional olive oil - and be sure to use good quality, extra virgin olive oil - improves the texture and gives it that "secret ingredient" level taste punch than may lesser recipes lack.
If you're looking for a much quicker and easier, but still delicious marinara, check out my recipe for quick and easy marinara (releasing 2025.09.29, so the link won't work 'til then). If you're ready to put in the effort for the explosion of flavours, texture, and nuance of the genuine article, follow the instructions below, and prepare your palate for a delectable delight!
Khaos' Marinara
Equipment:
- large Dutch oven (for stove top), heavy bottom skillet (for slow cooker), or an Instant Pot (or other electric pressure cooker).
- Food processor, blender, or potato masher type tool and large mixing bowl.
Ingredients:
• 1/4 Cup extra virgin olive oil
• 8-10 cloves garlic, minced
• 2 (28oz) cans crushed/pureed tomatoes
• 1(6 oz) can tomato paste
• 1/2 Cup or a little more Merlot (or other dry, red wine)
• 1/4 Cup fresh basil, finely chopped
• 2 Tbs fresh oregano, finely chopped
• 2 tsp fresh thyme, finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 tsp fresh marjoram, finely chopped
• 1-2 Tbs fresh parsley, finely chopped
(You can sub the fresh herbs for 2 Tbs Italian seasoning, or individual dried herbs - just use 1/3 the amount of dried, and make sure there is parsley in the seasoning mix, or add your own)
• 1/2 tsp sea salt
• 1/2-2 tsp fresh ground black pepper or medley (optional)
• 1 tsp sugar
Directions:
- Pour tomatoes into bowl of food processor or blender, and puree until smooth, OR place in a large bowl and use hands and/or a masher to crush tomatoes until no large chunks remain and are as smooth as possible.
- Heat olive oil in a large Dutch oven (for stove top), heavy bottom skillet (for slow cooker) over medium-low heat - or the inner liner of the Instant Pot on sauté until shimmering.
- Add garlic and cook for 1 minute.
- Add red pepper flakes (if using) and cook, stirring occasionally, until the garlic is golden-brown and fragrant, 1 to 2 minutes.
- Add tomato paste, and cook stirring often, until the paste is darker in color and fragrant, about 2-3 minutes.
- Add wine and deglaze pan, making sure nothing is left sticking to the pan, and allow to reduce for a minute or so.
- IF USING SLOW COOKER: Dump contents of skillet and all remaining ingredients into slow cooker, cook on high 4-6 hours, or low 6-12 hours, and skip to last step. Otherwise...
- Add remaining ingredients and bring to simmer.
- IF USING INSTANT POT: Seal lid and cook at high pressure for 30 minutes with a natural release, and skip to last step. Otherwise...
- Reduce heat to continue a gentle simmer, and cook, stirring occasionally, for an hour or two, until no longer acidic tasting and flavours are fully melded.
- Serve over whatever sounds good, and portion the rest into 8-16 oz airtight containers for later.
Notes:
Can be stored in the fridge for a week or two, regular freezer up to 6 months, if airtight, and deep freezer indefinitely. (will still be safe to eat indefinitely in regular freezer, but taste and texture may change slightly) Vacuum seal containers before freezing for maximum freshness.
