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Marinara Sauce
Eight cloves of garlic and a rich tomato base form the backbone of this deeply savory sauce. You'll skip the jarred stuff once you see how simple it is to build complex flavor right on your stovetop. Dried basil and oregano infuse the crushed tomatoes as they simmer, creating a thick, fragrant base that's ready for your favorite pasta or homemade pizza. It scales up easily and stores exceptionally well, so you're always prepared for a quick dinner.
Equipment
- Saucepan
- Stovetop
Ingredients
- 2 cans (28 oz each) crushed tomatoes with basil, undrained
- 1 can (6 oz) tomato paste
- 1 large onion, chopped (1 cup)
- 8 cloves garlic, finely chopped
- 1 tablespoon olive or vegetable oil
- 2 teaspoons sugar
- 1 ½ teaspoons dried basil leaves
- 1 teaspoon dried oregano leaves
- 1 teaspoon pepper
- ½ teaspoon salt
Instructions
- 1Combine the crushed tomatoes, tomato paste, chopped onion, garlic, oil, sugar, basil, oregano, pepper, and salt in a 3-quart saucepan.
- 2Stir everything together and bring the mixture to a boil over medium-high heat. Stirring frequently here prevents the thick tomato base from scorching on the bottom of the pan.
- 3Once boiling, reduce the heat to low. Cover the pan and let it simmer for 30 minutes to allow the flavors to meld.
Notes
- Storage: Keep leftover sauce in an airtight container in the refrigerator for up to 2 weeks.
- Freezing: This sauce freezes exceptionally well. Store in freezer-safe bags or containers for up to 1 year.
- Tip: For a smoother texture, you can blend the finished sauce with an immersion blender before serving.