Homemade Marinara “Blood Sauce”
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A spooky twist on a classic Italian marinara - rich, garlicky, and perfect for dipping your Parmesan Bones or Witch Fingers!
When your Halloween spread calls for something a little eerie (but delicious), this Homemade Marinara “Blood Sauce” delivers. Simmered slowly with Borsari Olive Oil, garlic, and Borsari Original Seasoning, this deep red sauce gets its haunting hue naturally from ripe tomatoes, no tricks required. Whether you serve it bubbling from a small cauldron or in a bowl beside your Halloween appetizers, this sauce is pure magic.
Ingredients
- 2 tbsp Borsari Olive Oil
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste (optional, for richer flavor)
- 1 tsp Borsari Original Seasoning
- ½ tsp sugar (balances acidity)
Instructions
- Warm the Cauldron: Heat Borsari Olive Oil in a medium saucepan over medium heat.
- Add Garlic: Sautee minced garlic for 30 seconds, just until fragrant - don’t let it brown.
- Simmer: Add crushed tomatoes, tomato paste, Borsari Original Seasoning, and sugar.
- Bubble Gently: Reduce heat to low and let it simmer uncovered for 15 to 20 minutes, stirring occasionally.
- Taste & Adjust: Add salt, pepper, or a drizzle more Borsari Olive Oil to finish.
Pro Tips
- For a smoother “blood” texture, blend the sauce with an immersion blender before serving.
- Double the batch and freeze leftovers - it’s great for pizza, pasta, or spooky spaghetti night.
- Drizzle a touch of Borsari Olive Oil on top to look like a spider web just before serving for extra richness, shine & spookiness.
- Serve warm with Parmesan Bones, Witch Fingers, or Bruschetta Mummies for the full Halloween spread.