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Marinara Sauce of Alan Leonetti (((The Best)))

My Nonna Emilia, a fiery Sicilian woman who never measured anything and seasoned everything with a pinch of intuition, always said the heart of Italian cooking was in the sauce. For years, I chased the memory of her rich, deeply flavorful marinara, experimenting with countless recipes. Then, a friend shared Alan Leonetti’s recipe, claiming it was the best. Skeptical, I made a batch, and the aroma that filled my kitchen transported me back to Nonna’s table. The taste? Utter perfection. It’s a taste of home, bottled in a jar – or, in this case, a freezer bag.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yields: Approximately 22 quarts
Dietary Type: Vegan

Ingredients

3 (114 ounce) cans crushed tomatoes (or 6 lbs 6 oz per can)
8 cups tomato paste
4 (14 1/2 ounce) cans Italian stewed tomatoes
1 cup extra virgin olive oil
2 heads fresh elephant garlic (bulbs)
6 tablespoons chopped garlic, in juice (from jar)
2 large onions (diced)
8 tablespoons dried oregano
10 tablespoons dried Italian seasoning
2 tablespoons dried basil
8 tablespoons sugar (or Splenda)
1 teaspoon salt
1 teaspoon black pepper

Equipment Needed

Very large spaghetti or lobster pot (at least 15 inches high by 12 inches in diameter)
Large long handled wooden spoon
1 quart Hefty freezer bags

Instructions

Begin by emptying all three cans of crushed tomatoes into your large pot. Using a good quality crushed tomato like Angela Mia (made by Hunt’s) will give the best results.
Next, prepare the elephant garlic. Slice all the cloves of the elephant garlic bulb crosswise into either halves, thirds, or smaller pieces, depending on their size. Dump the sliced garlic directly into the pot with the crushed tomatoes. Elephant garlic has a milder, slightly sweeter flavor than regular garlic, which contributes to the overall complexity of the sauce.
Dice the two large onions into roughly 1/4-inch pieces. Uniformity in size will help them cook evenly. Add the diced onions to the pot.
Now it’s time to add the remaining ingredients: the tomato paste, Italian stewed tomatoes (including the liquid in the cans), extra virgin olive oil, chopped garlic (in juice), dried oregano, dried Italian seasoning, dried basil, sugar, salt, and black pepper.
Using your large, long-handled wooden spoon, stir all the ingredients together thoroughly until they are well combined. Ensure that the tomato paste is fully incorporated and no dry pockets of herbs remain.
Cover the pot and cook the sauce on medium heat, stirring every 5 minutes to prevent sticking, until it begins to bubble and is completely heated throughout. This initial phase of heating typically takes around 1 hour. Be patient and attentive during this step, as it’s crucial for developing the flavors.
Once the sauce is bubbling, reduce the heat to a low simmer. Continue to simmer, uncovered, for an additional 3 hours, stirring every 5 minutes to prevent the sauce from burning or sticking to the bottom of the pot. This long, slow simmering process is essential for allowing the flavors to meld and deepen, creating a rich, complex marinara.
After the 3-hour simmer, remove the pot from the heat. Uncover it and give the sauce one final stir.
Allow the sauce to cool completely before packaging. This is a crucial step for food safety, especially when freezing.
Once the sauce is completely cooled, prepare your freezer bags. Stand up your 1-quart Hefty freezer bags in a row, making it easier to ladle the sauce into them.
Using your large, long-handled cooking ladle, place 3 ladles of sauce into each bag. The quantity may vary depending on the size of your ladle, but aim for roughly 3 cups of sauce per bag.
Before sealing each bag, carefully squeeze out as much air as possible to prevent freezer burn and maintain the sauce’s quality. Then, securely seal the bags.
Mark each bag with the date and name of the sauce for easy identification. Finally, place the bags flat in the freezer for efficient storage and quick thawing.

Expert Tips & Tricks

Don’t skimp on the simmer time: The longer the sauce simmers, the more developed and complex the flavors will become. If you have extra time, extend the simmering period for even deeper flavor.
Taste and adjust seasoning: After the initial heating and before the long simmer, taste the sauce and adjust the seasoning as needed. You might want to add a pinch more salt, pepper, sugar, or even a dash of red pepper flakes for a little heat.
Use quality ingredients: The quality of your ingredients will directly impact the flavor of your sauce. Opt for high-quality crushed tomatoes, extra virgin olive oil, and fresh herbs whenever possible.
Consider adding wine: For an even richer flavor, add 1 cup of dry red wine (such as Chianti or Merlot) to the sauce along with the other ingredients. Allow the wine to simmer along with the sauce, reducing and adding depth.
Bay leaf infusion: Add 1-2 bay leaves during the simmering process and remove them before serving. This adds a subtle, aromatic layer to the sauce.
Blender tip: If you prefer a smoother sauce, use an immersion blender to partially blend the sauce after simmering. Be careful not to over-blend it, as this can make it too thin.

Serving & Storage Suggestions

This marinara sauce is incredibly versatile and can be used in countless ways. Serve it over your favorite pasta, use it as a base for pizza, or incorporate it into dishes like lasagna, eggplant parmesan, or stuffed peppers.

Storage:

Room Temperature: Do not store at room temperature for more than 2 hours.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Freezer: This sauce freezes exceptionally well. Store in freezer bags or containers for up to 6 months.

Reheating:

Refrigerator: Thaw frozen sauce in the refrigerator overnight.
Microwave: Reheat in the microwave on medium power, stirring occasionally, until heated through.
Stovetop: Reheat in a saucepan over medium heat, stirring occasionally, until heated through.

Nutritional Information

(Estimated, per serving – approximately 1 cup)

Nutrient	Amount per Serving	% Daily Value
Calories	333 kcal	17%
Total Fat	11 g	14%
Saturated Fat	2 g	10%
Cholesterol	0 mg	0%
Sodium	1970 mg	86%
Total Carbohydrate	59 g	21%
Dietary Fiber	12 g	43%
Sugars	36 g	–
Protein	9 g	18%

Note: Nutritional information is an estimate and may vary based on ingredient substitutions and preparation methods.

Variations & Substitutions

Spicy Marinara: Add 1-2 teaspoons of red pepper flakes along with the other ingredients for a spicy kick.
Fresh Herb Infusion: Substitute dried herbs with fresh herbs for a brighter flavor. Use about 1/4 cup of chopped fresh oregano, 1/2 cup of chopped fresh Italian parsley, and 2 tablespoons of chopped fresh basil. Add them during the last hour of simmering.
Vegetarian Upgrade: Although this recipe is already vegetarian and vegan, you can add other vegetables for more depth of flavor and nutrition. Try adding diced bell peppers, mushrooms, or zucchini along with the onions.
Lower Sodium: Reduce the amount of salt by half or use a low-sodium alternative.
Sweetness Adjustment: Adjust the amount of sugar (or Splenda) to your liking. Some people prefer a slightly sweeter sauce, while others prefer a more savory one.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of canned?
A: While canned tomatoes provide consistent flavor and acidity, you can use fresh tomatoes during peak season. You’ll need about 12-15 pounds of ripe tomatoes, peeled and crushed.

Q: Can I reduce the amount of garlic?
A: Yes, if you find the garlic flavor too strong, reduce the amount of elephant garlic or chopped garlic to your preference. However, the garlic is essential to the sauce’s signature flavor.

Q: Can I use a smaller pot?
A: It’s not recommended to use a significantly smaller pot, as the sauce needs ample space to simmer without overflowing. If you must use a smaller pot, reduce the recipe proportionally.

Q: How do I prevent the sauce from sticking to the bottom of the pot?
A: Stirring the sauce every 5 minutes during simmering is crucial to prevent sticking. Also, ensure the heat is low enough to maintain a gentle simmer.

Q: Can I freeze the sauce in glass jars?
A: Yes, you can freeze the sauce in glass jars, but be sure to use freezer-safe jars and leave about an inch of headspace to allow for expansion during freezing. Thaw in the refrigerator before reheating.

Final Thoughts

Alan Leonetti’s Marinara Sauce is more than just a recipe; it’s an experience. It’s the kind of sauce that makes you want to gather around the table with loved ones, share stories, and savor every bite. Don’t be intimidated by the large batch – it freezes beautifully, ensuring you’ll have a taste of summer’s bounty all year round. Give this recipe a try, and I guarantee you’ll never look at jarred sauce the same way again. Buon appetito!

Marinara Sauce of Alan Leonetti (((The Best))) Recipe