Marinara Sauce is a super basic staple of any kitchen worth its stuff. A simple sauce made up of bright tomatoes, lots of garlicky goodness, and just a zip of heat, you'll never use it from the jar again!
- 28 ounce whole peeled tomatoes 1 whole can
- 2 tablespoon olive oil
- 1 small yellow onion peeled and halved
- 3 cloves garlic peeled and minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 2 tablespoon fresh basil chopped
In a medium saucepan, combine the tomatoes (includes juices), onion halves, garlic cloves, olive oil, oregano and red pepper flakes.
Bring to a simmer over medium-high heat, then lower the heat to a low and simmer for 45 minutes, stirring occasionally using a wooden spoon to crush the tomatoes against the bottom of the pot.
Remove the pot from heat and discard the onion. Transfer the sauce to a blender or food processor or an immersion blender and smooth it out to your liking.
Stir in the chopped basil and adjust seasoning, with salt and pepper as necessary.
- This tomato sauce will keep in an airtight container in the fridge for 3
days and in the freezer for up 3 months. Pull the sauce
from the freezer the day before you’d like to use it to allow it to thaw fully
before reheating on the stove.
Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 1mg