Homemade Marinara Sauce
A simple Italian tomato sauce made with crushed tomatoes, garlic, onion, and dried herbs. It simmers uncovered for about 25 minutes until it thickens, and it keeps well in the refrigerator.
Servings: 8 servings
Calories: 83kcal
Cost: $
Equipment
- 1 Non-reactive cooking pot Stainless steel or enameled cast iron. Bare aluminum and uncoated cast iron react with the tomatoes.
Ingredients
- 2 1/2 tablespoons olive oil
- 1 piece small onion minced, about 1/2 cup
- 1 tablespoon garlic minced, about 4 cloves
- 28 ounces crushed tomatoes 1 can
- 1 cup plain tomato sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes optional
- 1 piece dried bay leaf
- 1/2 teaspoon salt plus more as needed
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon granulated sugar optional
- 2 tablespoons fresh basil chopped, or 1 teaspoon dried basil
- grated Parmesan cheese for serving, optional
Instructions
- Heat the olive oil in a cooking pot over medium heat. A stainless steel or enameled pot works best because bare aluminum and uncoated cast iron can react with the tomatoes.2 1/2 tablespoons olive oil
- Add the onion. Saute for 3 to 4 minutes, or until it softens and becomes translucent.1 piece small onion
- Add the garlic. Cook for about 30 seconds while stirring. Keep an eye on it because browned garlic can make the sauce taste bitter.1 tablespoon garlic
- Pour in the crushed tomatoes and tomato sauce. Stir and let the mixture come to a gentle boil.28 ounces crushed tomatoes, 1 cup plain tomato sauce
- Add the oregano, crushed red pepper flakes, bay leaf, salt, and ground black pepper. If you are using dried basil, add it at this point as well.1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1 piece dried bay leaf, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Reduce the heat to low. Simmer the sauce uncovered for 20 to 25 minutes, stirring occasionally, until it thickens to your preferred consistency.
- Taste the sauce. Add the sugar only if the tomatoes taste too sharp or acidic. Add more salt as needed.1/2 teaspoon granulated sugar
- Turn off the heat and remove the bay leaf. Stir in the fresh basil.2 tablespoons fresh basil
- Serve with pasta or use it in your favorite recipe. Sprinkle grated Parmesan cheese on top when serving, if desired. Share and enjoy!grated Parmesan cheese
Notes
For a smoother sauce – Blend the sauce for a few seconds with an immersion blender. You can take it completely smooth or stop early and leave a little texture.
Make ahead – The sauce tastes better on the second day once the garlic and herbs settle into the tomatoes. Cook it a day before you need it when you have the time.
Dietary information – Without the Parmesan, the sauce is vegan and dairy free. It is also gluten free, but check the labels on the canned tomato products when cooking for someone with celiac disease.
Canning – This recipe was not developed for home canning. Canning tomato sauce safely requires tested acidification and processing times, so refrigerate or freeze the sauce instead.
Nutrition
Serving: 4g | Calories: 83kcal | Carbohydrates: 10g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 420mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 600IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 1mg