Plum Tomato Marinara Sauce Sous Vide


• 4 tablespoons olive oil, extra virgin

• 1 large yellow onion, sweet, peeled and finely chopped

• 2 large garlic cloves, chopped

• 1 medium carrot, peeled and shredded

• 1 28 ounce cans plum tomatoes, san marzano or similar, crushed by hand and mixed well with their juices

• 1/2 cup tomato paste, high quality

• 1 tablespoon fresh thyme leaves, stemmed and chopped

• 2 bay leaves, fresh

• kosher salt, to taste

• red chili flakes, to taste

• 1 cup basil leaves, fresh, stemmed and julienne 

Marinara ingredients

Marinara ingredients in vacuum bag


1. Preheat the VacMaster SV1 to 85°C/185°F

2. Using the VacMaster Bag Filler and appropriate sized VacMaster bag(s) add all ingredients except the basil.

3. Using a VacMaster Chamber machine vacuum seal the tomato mixture and massage the bag to evenly distribute the ingredients.

4. Carefully place in the water bath of the SV1 for 3 hours and up to 4 hours.

5. Carefully remove the bag from the water bath and transfer the tomato mixture to a food processor fitted with the chopping blade or blender.

6. Remove and discard the bay leaves

7. Puree the sauce until smooth

8. Fold in the fresh basil and use immediately.


Refrigerate sauce until thoroughly chilled and vacuum pack the marinara sauce in one large bag or individual serving sizes and refrigerate or freeze for use at a later date.

marinara puree