Marinara Sauce Ralph's in Philadelphia
Discover the timeless charm of "Marinara Sauce Ralph's in Philadelphia," a recipe inspired by the rich culinary traditions of one of Philadelphia's most beloved eateries. Crafted with premium San Marzano tomatoes, freshly torn basil, and a kiss of sweetness from grated carrot, this sauce strikes the perfect balance between tangy and savory. A hint of garlic and dried oregano add depth, while optional red pepper flakes lend a subtle kick for spice lovers. Whether you prefer a chunky, hand-crushed texture or a velvety smooth purée, this marinara is versatile enough to elevate your favorite pasta, pizzas, or even classic Italian entrées. Ready in under an hour with simple pantry ingredients, this homemade sauce is a celebration of bold, authentic flavors that will transport your taste buds straight to the heart of Philadelphia's Italian-American heritage.
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Ingredients
- 28 oz San Marzano tomatoes (canned, whole)
- 3 tbsp Extra virgin olive oil
- 1 medium Yellow onion (finely diced)
- 4 Garlic cloves (minced)
- 1 small Carrot (grated for sweetness)
- 6 Fresh basil leaves (torn by hand)
- 1 tsp Dried oregano
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Sugar (optional, to adjust acidity)
- 0.25 cup Water
Directions
Step 1
Heat the olive oil in a large saucepan over medium heat until it shimmers.
Step 2
Add the finely diced onion and cook for 5-7 minutes, stirring frequently, until softened and translucent.
Step 3
Stir in the minced garlic and grated carrot, cooking for 2-3 minutes until fragrant but not browned.
Step 4
Pour the canned San Marzano tomatoes into a bowl and crush them by hand or with a fork for a chunkier sauce, or purée them in a blender for a smoother consistency.
Step 5
Add the crushed tomatoes to the saucepan, along with 1/4 cup of water to loosen the sauce.
Step 6
Stir in the torn basil leaves, dried oregano, red pepper flakes (if using), salt, and black pepper. Mix well.
Step 7
Bring the mixture to a gentle simmer, reduce the heat to low, and let the sauce cook uncovered for 30-35 minutes, stirring occasionally to prevent sticking.
Step 8
Taste the sauce and adjust for acidity by stirring in up to 1 teaspoon of sugar, if desired.
Step 9
Remove the saucepan from heat and let the marinara sauce cool slightly before serving.
Step 10
Serve over cooked pasta, use as a pizza base, or store in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Serving size | (1095.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 605.1 |
| Total Fat 44.2g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 3399.7mg | 0% |
| Total Carbohydrate 55.8g | 0% |
| Dietary Fiber 12.2g | 0% |
| Total Sugars 31.2g | |
| Protein 10.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 239.7mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1769.2mg | 0% |
Source of Calories