Continuously striving for perfection, we have enhanced even our most treasured family recipes over the years. This particular one, in particular, has undergone countless experiments and revisions throughout the last four decades. The secret to its success lies in achieving the perfect balance of sweet and spicy flavors within the sauce, which proved to be quite tricky.

Despite claims of low-acid tomatoes, all varieties actually fall within a close pH range of 4.1 to 4.9. In reality, truly low acid tomatoes are nothing more than a myth. That’s why sugar, a commonly questioned ingredient in marinara recipes, plays a crucial role in neutralizing the natural acidity of all tomatoes. With each batch, we strive to achieve the ideal harmony of flavors, resulting in a marinara that is both tangy and tantalizingly sweet.

In our cherished recipe, we highly recommend using the luxurious San Marzano tomatoes, known for their low acidity and robust flavor. However, in the summertime, we are blessed with an abundance of homegrown tomatoes of all varieties. While some of them are indeed the famous San Marzanos, we also cultivate a diverse array of low-acid options, including vibrant yellow varieties and the delightfully sweet cherry tomatoes that burst with flavor in every bite.

The most common complaint we hear is about using garden tomatoes. But let me tell you, we use them all the time without hesitation. Some people grumble about the skins and seeds, but I’ve long ago discovered that these things are inconsequential and frivolous concerns. So why bother with the tedious task of seeding and peeling your tomatoes? Just slice them in half, quarters, or eighths, removing any unwanted green or brown spots, and you’re good to go! Their juicy flesh bursting with fresh flavors will surely make your taste buds dance with delight.

Gather 28 ounces of ripe, juicy garden tomatoes and place them in a large pot. Drizzle some rich, golden olive oil over them and let the heat work its magic. As the tomatoes soften and break down, their vibrant colors bleed into the oil, creating a visual feast for the eyes. The kitchen fills with the sweet aroma of simmering tomatoes. Next, add in your carefully diced onions, the wine, minced garlic, and fiery red pepper – all key ingredients called for in the recipe.

As they sizzle and mingle with the tomatoes, their flavors intensify and blend together. After 4 or 5 minutes of cooking, it’s time to transform the mixture into a smooth, thick sauce. Using an immersion blender (please tell me you read the technology advice section of this website) right in the hot pot, everything is pulverized into a velvety texture that coats every inch of the pan. Seeds and peels disappear, leaving behind only pure flavor and vital nutrients. Enjoy this delicious sauce that captures the essence of your garden’s bounty.

Amidst the assortment of new items, there was one that stood out – meatballs. While some preferred a savory meat sauce, others craved the juicy tenderness of perfectly cooked meatballs. However, it was not advised to bake the meatballs in an oven. My tried and true meatball recipe called for this method, but if you already had a delectable sauce prepared, you could simply place the raw meatballs into the simmering liquid and let them cook until done. This process allowed for the flavors of both the meatballs and the sauce to meld together, creating a mouth-watering combination that would leave your taste buds dancing with delight. So go ahead and give it a try – your taste buds will thank you later!

Our kitchen often smelled of savory spices and simmering sauce. We loved to make large batches and store them in the refrigerator or freezer for future meals. The flavors seemed to intensify and blend even more with time, creating a deliciously rich and complex taste. Leftovers the next day were always a treat, as the spices and herbs had fully melded together.

And although this sauce was typically made with meat, we once went through a vegan phase for over a year. This dish became our go-to dinner during that time, omitting the meat but still bursting with robust flavor from the fresh vegetables and aromatic seasonings. It was a satisfying meal that we still enjoy to this day, whether with or without meat.

Most recipes for this sauce are similar but the secrets to this restaurant quality dish are Worcestershire sauce and anchovy paste for the umami flavor. San Marzano tomatoes or lower acid garden tomatoes, blended with an immersion blender. Red pepper flakes for the slight heat. Red wine for the authentic Italian flavor. A generous amount of brown sugar to balance acidity. And finishing the cooking of meatballs if using, and noodles, in the sauce.

Lastly, we also enjoy the traditional long and thin spaghetti noodles, but we find that Angel Hair pasta brings a richer texture to the dish when paired with this sauce. And as always, make sure to generously salt the water before cooking your noodles for added flavor and depth. The steam rising from the pot carries the tantalizing aroma of garlic and tomatoes, making it hard to resist sneaking a taste before dinner is even served. With each noodle cooked to a perfect al dente, the meal is elevated beyond a simple pasta dish and becomes an experience for the taste buds.