Marinara Sauce

Yes. Cool the sauce completely, then refrigerate in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently over medium-low heat, stirring occasionally, for 5–7 minutes until warmed through.

Acidity comes from the tomatoes themselves, especially if they're very ripe. Add a small pinch of sugar (1/4 teaspoon at a time) and stir until it dissolves. Bitterness usually means the garlic browned or the sauce simmered too long; add it fresh and simmer for exactly 20 minutes.

Yes, but only during peak tomato season (summer). Use 2 pounds of ripe tomatoes, blanch them 30 seconds in boiling water, peel off the skin, chop roughly, and simmer for 25–30 minutes instead of 20. Canned tomatoes are more reliable year-round because they're picked and processed at peak ripeness.

This is marinara—tomato-forward and vegetarian by definition. Cream would make it pink sauce (rosé); ground beef would make it Bolognese. Keep marinara pure, and use it as a base for other sauces if you like.

Cool completely, then transfer to an airtight container and refrigerate for up to 5 days. You can also freeze it in ice-cube trays for portion control, then pop cubes into freezer bags for up to 3 months. Thaw in the fridge overnight.

San Marzano tomatoes are sweeter and less acidic, so if you can find them affordably, use them. However, any good-quality canned whole peeled tomatoes (check the label: tomatoes, tomato juice, salt only) will work beautifully. Avoid 'diced' or 'crushed' tomatoes; whole ones give you better control and a silkier finish.