As easy as it is to prepare a tomato sauce, one of the most important things to master is what order to add all the ingredients to the pot. Today I'm going to share with you the secrets to making an awesome marinara sauce! So let's get started!
2tablespoonsBasil or Garlic Extra Virgin Olive Oil
1 ½ to 2cupsOniondiced small
2tablespoonsGarlicchopped
1tablespoonFresh Thymechopped
15/20leavesof Basil cut into a fine chiffonade
3 to 4Cans28 Ounces each Peeled Tomatoes or a #10 Can
10 to 14ouncesTomato Pureedepending on how thick it is and how much water you have in your tomatoes
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Recipe Instructions
In a large saucepan or an enamel cast iron pot, add the Onion and cook for 5 to 10 minutes until they turned light golden brown. Add the garlic, when fragrant add the tomatoes, tomato puree, thyme and basil.
Bring to boil and immediately reduce to low heat and let simmer uncovered for 45 to and hour ½ depending how acid your tomatoes are.
Adjust the seasoning and add your tomatoes are still a bit acid a touch of sugar only if necessary.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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9 Comments
Paul Human
on May 1, 2025 at 10:00 am
Superb, authentic, fast (if one uses top quality tomatoes)!
Tony M.
on February 1, 2025 at 1:00 pm
Hi Chef and thanks for all of your great instruction and guidance. I finally found the La Valle tomatoes on supermarketitaly.com and am just now making your marinara sauce. It smells delicious and I can’t wait to enjoy eating it. I’ll let you know how it comes out.
Chris
on November 4, 2024 at 5:51 pm
Love it
Claudette Benoit
on November 29, 2023 at 2:15 pm
This is my second time making this wonderful sauce! I will never buy sauce in a jar again. Thank you Chef Jean-Pierre!
Ed Furilla
on November 14, 2023 at 5:18 pm
I have to say I have never been a very good cook. I once had a dog turn his nose up at a failed meatloaf I made. Anyway, I have successfully made several of your recipes and they always exceed my expectations. Everyone that tries them are impressed.
You also bring a great perspective, a sense of humor and a feeling that anyone can you anything.
Thanks
Ed
Greg
on September 2, 2023 at 6:41 pm
So simple and absolutely delicious.
Susan Hinotsky
on January 31, 2023 at 11:26 am
My first time making sauce that everyone agreed was great! I do have a question though… the can of tomatoes Chef shows looks like WHOLE tomatoes, while the ones he adds in the bowl do NOT look whole nor do they look whole in the pan as he stirs. I couldn’t get LaValle tomatoes for my first try, but I did get whole plum tomatoes. and mine WERE whole in the pot! I cooked them as Chef said, but they didn’t break down. I used an immersion blender at the end, which was great! But I wondered if I missed a step somewhere?? Other than separating out the water, did Chef do something to the tomatoes before adding to the pot?
Chef Jean-Pierre
on February 2, 2023 at 9:00 pm
He just squeezed them by hand at the beginning!
Gary Hunt
on May 6, 2021 at 1:12 am
We love all your Youtube instructions. Easy to follow
and tast great!!!
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Superb, authentic, fast (if one uses top quality tomatoes)!
Hi Chef and thanks for all of your great instruction and guidance. I finally found the La Valle tomatoes on supermarketitaly.com and am just now making your marinara sauce. It smells delicious and I can’t wait to enjoy eating it. I’ll let you know how it comes out.
Love it
This is my second time making this wonderful sauce! I will never buy sauce in a jar again. Thank you Chef Jean-Pierre!
I have to say I have never been a very good cook. I once had a dog turn his nose up at a failed meatloaf I made. Anyway, I have successfully made several of your recipes and they always exceed my expectations. Everyone that tries them are impressed.
You also bring a great perspective, a sense of humor and a feeling that anyone can you anything.
Thanks
Ed
So simple and absolutely delicious.
My first time making sauce that everyone agreed was great! I do have a question though… the can of tomatoes Chef shows looks like WHOLE tomatoes, while the ones he adds in the bowl do NOT look whole nor do they look whole in the pan as he stirs. I couldn’t get LaValle tomatoes for my first try, but I did get whole plum tomatoes. and mine WERE whole in the pot! I cooked them as Chef said, but they didn’t break down. I used an immersion blender at the end, which was great! But I wondered if I missed a step somewhere?? Other than separating out the water, did Chef do something to the tomatoes before adding to the pot?
He just squeezed them by hand at the beginning!
We love all your Youtube instructions. Easy to follow
and tast great!!!