Marinara is a staple in my house, this recipe is quick and easy but very rich, like it’s been simmering for hours. The trick is to add just a touch of anchovy paste for a little umami, which the kids will never notice!

1 can crushed tomatoes (I use Muir Glen)
1 small 6oz can tomato paste
1 small yellow onion, diced
4 cloves of garlic, minced
1 tsp. anchovy paste
5 tbsp. butter
1 tbsp. olive oil
salt and pepper to taste

Sautée the onion in a tablespoon of olive oil until translucent on medium high heat. Add the minced garlic and continue to cook for a few minutes until fragrant. Stir in the tomato paste and anchovy paste, make sure to continually stir at this point to marry with the flavors of the onion and garlic and to cook the raw flavor out of the tomato paste without burning the paste. Then add the crushed tomatoes and turn the heat down to low, let the sauce simmer for 20 minutes.

Cut the heat and allow the sauce to cool for a bit. Then add to a blender with the 5 tablespoons of butter, I don’t add all the sauce—about half. Blending the sauce emulsifies the butter in, lightens the color, and makes it a little smoother for my kids, but you do not have to blend you can just add the butter and allow it to melt in. It won’t be as rich and velvety but it will still be delicious!

This sauce is perfect in my baked rigatoni. Standby for that recipe tomorrow!

p.s. Don’t be afraid of the anchovy paste; I promise it just melts away into added layer of salty, rich, goodness.

My Favorite Marinara