Ultimate Marinara Sauce!

Ultimate Marinara Sauce!

We've made a lot of tomato sauce in our day, but this one is REALLY tops! The addition of Calabrian Chilis, Anchovies, Capers, sweet preserved peppers and a hearty helping of Parmigiano Reggiano give this sauce so much dimension, hence, the "ultimate"! 


Compound Italian Salt (see recipe on the blog)


½ cup Parmigiano Reggiano – finely grated

2 medium Red Onion - chopped

2 medium Shallot - chopped

5 large cloves Garlic – crushed/diced

¼ cup Calabrian Peppers - Diced

¼ cup Sweety drops peppers - Diced

4 Cantabrian Anchovies - Minced

1/8th cup Sicilian Capers (unrinsed) 

1 can San Marzano Tomatoes 3kg  (strain and separate liquid and pulp, reserve both)



Large Stockpot

Medium stockpot


  1. In a medium stock pot – simmer tomato liquid on medium heat. Once the tomato liquid has reduced by half, turn off the heat. Meanwhile...
  2. Add 2 tbsp evoo to a large stock pot over medium heat. Add red onion and Calabrian peppers and saute until onions just begin to brown.  Add garlic and shallots, season with a heavy pinch of Italian compound salt, and saute for 2 minutes. Add anchovies and capers, scrape the pan to mix everything quickly, cook for 2 minutes (until anchovies start to break apart), then add strained tomatoes, scraping the bottom of the pan as if you were deglazing.  
  3. Cook on medium heat for 20 minutes, stirring frequently. Once the mixture begins to look dry/you aren’t seeing liquid in the pan, add the sweety drops peppers and another 2 tbsp evoo, stirring to incorporate.  
  4. Cook mixture for 3 minutes, then slowly add the tomato liquid stirring to incorporate, once again scrape the bottom of the pan as you add the liquid to remove any burnt-on flavor.  Turn heat down to low and continue to stir.  Season with Italian compound salt to taste.  
  5. Cook for another 10 minutes, then turn off the heat, allow to cool for 10 minutes and finally add the grated Parmigiano.  Add gradually and stir vigorously to incorporate evenly, the color should change from deep red to a pinkish hue.  
  6. You can enjoy immediately but remember, this will taste even better tomorrow!