Smoked Marinara Sauce
Smoked Marinara Sauce
Learn how to make homemade smoked marinara sauce using a smoker! Elevate your pasta dishes with this unique twist on a classic sauce, infused with smoky flavors that enhance the rich tomato base. This recipe guides you through creating a savory, aromatic sauce perfect for any Italian-inspired meal.
Ingredients
Equipment
Method
Smoked Veggies Instructions
- Prepare your smoker at 250 degrees. I used a mixture of apple wood and oak wood. Line a baking sheet with parchment paper.
- Place the above ingredients on your baking sheet and toss with olive oil. Put your baking sheet in the smoker. Let them smoke for 1 ½ to 2 hours.
- Take the veggies off the smoker and blend in your food processor or blender until smooth (do this in two batches).
Finishing Your Sauce
- Heat a medium sized sauce pan or Dutch oven over medium high heat on top of your stove. Add in your red wine and reduce by half. This will take about five minutes.
- Now, pour in your smoked sauce. Add in your Italian seasoning, salt, red pepper and bay leaves. Bring this to a boil and then partially cover and reduce to a simmer. Taste about halfway through. This is when you may want to add a bit more seasoning, another pinch of salt or Italian seasoning. Cook for 30 to 45 minutes. Enjoy!
- Note: This is a great twist on a traditional sauce. You could use this on bruschetta, over pasta, with a chicken parmigiana. Use your culinary imagination.
Video
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Let us know how it was!What smoking adds to your marinara (and why the ingredients matter)
Smoking the vegetables adds savory, slightly woody and caramelized notes that deepen the tomato base and create a more complex sauce than one made from just roasted or fresh tomatoes. That smoke character sits alongside the tomatoes’ natural acidity and pairs with Italian herbs and the concentrated flavor from reducing the wine.
- Tomatoes: meaty tomatoes such as the beefsteaks called for give the sauce body so it remains substantial after blending.
- Carrot: contributes gentle natural sweetness that helps balance tomato acidity and the smoky savory edge.
- Onion and garlic: supply aromatic depth that becomes milder and more rounded after smoking.
- Olive oil and the wine reduction: the oil carries and smooths flavors and texture, while reducing the wine concentrates its flavor and softens the alcohol, contributing to a rounded finished sauce.
Choosing tomatoes, wood, and quick tips for smoking the vegetables
- Tossing the vegetables with a little olive oil (as instructed) helps smoke flavors adhere and supports even surface caramelization during smoking.
- Blending in batches (the method notes doing this in two batches) prevents overfilling the blender or food processor and helps achieve a smooth texture.
Ways to use smoked marinara
The smoky notes add depth to toasted bread or pasta dishes and complement the savory, cheesy character of a chicken parmigiana, giving those familiar preparations a richer, more aromatic profile.
Watch Dr. J Make Smoked Marinara Sauce
Watch Dr. J make Smoked Marinara Sauce and see how it comes together.
