I have been looking for a long time for the perfect marinara sauce for spaghetti night, chicken Parmesan, and lasagna, and my gosh I think I’ve found it!
Wondering what’s the deal with the butter and the brown sugar? These are a couple of fun kitchen tricks to cut the acidity of the recipe without the need to add white wine, which many traditional recipes call for.
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Marinara Sauce
For spaghetti, lasagna, and all of your favorite marinara sauce needs.
In a food processor place tomatoes, tomato paste, chopped parsley, basil, minced garlic, oregano, salt, and pepper. Blend until smooth.
In a large skillet or sauce pan, saute the finely chopped onion in olive oil until soft and starting to carmelize.
Add the blended tomato sauce. Cover and simmer for 30 minutes, stirring occasionally.
At this point, taste the sauce, and if it is too tart add 1 tsp brown sugar and 1 tsp unsalted butter. This will mellow the acidity without making an overly sweet sauce.
