This Marinara Dipping sauce is so incredibly simple to make. Use it for dipping breadsticks, calamari, fried cheese or even just plonk it on top of some garlic bread!
Homemade Marinara Dipping Sauce
Everybody needs one of these up their sleeves, in the most non-literal way. My love for breadsticks and marinara is how this recipe came about and since then the low has only grown. Side note – if you’re not dunking breadsticks into a marinara dip are you truly living your best life?
Here’s a quick look at what you’ll need:
- Tomatoes – A can of chopped or skinned plum tomatoes (chopped in the can) will do the trick!
- Onion & Garlic – Finely diced and lightly fried in oil.
- Oregano & Basil – Both dried as you won’t need much.
- Balsamic Vinegar – Balsamic vinegar and tomato is a match made in heaven! Adds a gorgeous punch of flavour.
- Sugar – To balance out the tomatoes and vinegar.
Tips for making Marinara Dip
1. Thickening
It’s important to simmer the sauce until it’s nice and thick, or at least until the tomatoes aren’t watery. This will ensure the flavours fully marry together and offer a better texture when serving. Because nobody likes watery dips 😳
2. Sugar
This is important to balance out the acidity of the tomatoes and vinegar, so don’t be scared to add a good few pinches. It’s what really makes the difference between marinara sauce and marinara dip. Dips tend to be slightly sweeter.
3. Quality Tomatoes
These are the star of the show so I recommend investing in a good quality can of tomatoes to allow them to shine!
Marinara Dipping Sauce FAQ
Chunky versus smooth?
I tend to keep it chunky, just for a more rustic feel. However, you can blitz it until smooth if you wish!
Do I serve this hot or cold?
Either! I tend to serve it soon after it’s cooked, so room temp. But feel free to make in advance, cool, cover and store in the fridge until needed.
What can I do with leftovers?
Stirred through some pasta with copious amounts of parmesan of course!
What can I serve with this?
- Halloumi Fries
- Fried Cheese Balls
- Garlic Bread (or Cheesy Garlic Bread)
- Crispy Chicken Tenders
- Fried Ravioli
- Calamari
- Breadsticks
If you like the sound of this dip then be sure to check out my Baked Feta (in marinara dip)!
For more easy and delicious dips check out these beauties too:
How to make Marinara Dipping Sauce (Full Recipe & Video)
Marinara Dipping Sauce
Equipment
- Small Pot
- Wooden Spoon
- Sharp Knife & Chopping Board
- Measuring Spoons
Ingredients
- 1x 14oz/400g can of Quality Chopped Tomatoes
- 1/4 medium Onion, finely diced
- 1 clove of Garlic, finely diced
- 1 tbsp Balsamic Vinegar
- 1/2 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Sugar, or to taste
- Salt & Pepper, to taste
- Olive Oil, for frying
- Chilli Flakes (optional)
Instructions
- Heat up a little oil in a suitably sized pot or pan, and fry your onions over medium heat until they just begin to brown. Add your garlic and fry for couple more minutes until it begins to brown.
- Pour in your tomatoes, alongside a splash of water to swill out the can. Add balsamic vinegar and bring to a simmer.
- Add in your basil, oregano, sugar, chilli flakes (optional) and salt & pepper (to taste) and stir to combine.
- Simmer for a good 10-15 mins until the sauce has thickened and is no longer watery, stirring occasionally.
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you loved this Homemade Marinara Dip recipe then be sure to pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!
How long can the sauce be stored in the fridge for?
This should comfortably last 3-5 days tightly stored in the fridge. You could also freeze it long-term. C.
Wow I’m gonna try this sauce for breakfast it’s so simple to make
Hope it goes down well! 🙂