Marinara sauce

• Optional ingredients: Although the addition of shallots, parmesan rind and chilli flakes are not traditionally used in a marinara sauce, the depth of flavour and balance these ingredients add are hard to miss out.
• Garlic: Be careful not to burn the garlic when sautéing it - burnt garlic can turn bitter and affect the sauce's flavour. Sauté until fragrant, but not brown while controlling the heat carefully.
• Simmer slowly: Let your sauce simmer covered to prevent it from reducing too quickly but allow the ingredients to break down and flavours to mix. Simmering uncovered on low heat for a good 15-20 minutes allows the flavours to concentrate and the sauce will thicken naturally.
• Add basil at the end: If using fresh basil, add it near the end of cooking to preserve its bright, aromatic flavour. This flavour can get lost if simmered from the start.
• Sugar to balance acidity: If your tomatoes are too acidic, add a pinch of sugar to balance the flavours. Start with a small amount and taste as you go.
• Don’t overcook: Overcooking the sauce can result in a loss of fresh tomato taste. Simmer just enough to thicken and combine the flavours. This can start to occur after simmering for more than 45 minutes.

• The addition of other fresh or dried herbs such as oregano and thyme, although not traditional, complement the rich tomato flavour.
• Use fresh Roma, plum, or vine-ripened tomatoes if you prefer a fresher flavour. Blanch and peel them before using.
• For a richer, smoother base, substitute olive oil with butter. It adds a creaminess and mellows out the acidity.
• Brown onions or red onions can be substituted for shallots, though they may slightly change the flavour. Shallots have a more delicate flavour that blends more readily with the sauce.
• If you prefer a dairy-free option, simply omit the rind.

Marinara sauce tastes even better the next day after the flavours have had time to develop. Allow to cool completely before storing.

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezer: Store in a freezer-safe container in the freezer for up to 3 months.

For the best texture, thaw in the fridge overnight first.

• Stove: Re-heat, from either the fridge or frozen, gently on the stove over low heat, adding a splash of water or olive oil if needed to bring it back to the right consistency. Should take 5-10 minutes (slightly longer if from frozen).
• Microwave: Re-heat marinara sauce from the fridge in the microwave using short bursts, stirring between each round. For frozen sauce, use the defrost setting or low power until softened, then heat in intervals. Cover loosely to prevent splatters and add a little water if needed.