I love sauce, especially red sauces. While this will always be my favorite, this marinara sauce has quickly become a must-have staple in my freezer. Its perfect for spaghetti, dipping bread or topping Freezer Friendly Chicken Parmesan. I served it over Christmas with my Cheesy Garlic Pull-Apart Bread, and I think the bread may have become a delivery system. There was no marinara left behind!
As far as sauces go, this one is pretty quick and fool proof. The most time consuming part is letting the sauce simmer to develop the flavors.
Start by heating the olive oil on low-medium heat. The oil is ready when it looks wavy. Saute the garlic and onion until they are translucent, pictured below.
I like to go ahead and open the can of tomatoes and measure out the spices while the garlic and onion are sauteing. Once they are ready, you risk them burning if you wait to add liquid.
Pour in the tomatoes and spices, reduce the heat to low and simmer for 30-45 minutes. By now the flavors have developed, you can adjust salt and pepper to taste. The marinara sauce is very chunky at this point. To smooth it out either use an immersion blender (like this immersion blender I got for Christmas which is so much easier to use than a conventional blender and reduces clean up) or dump the whole pot of sauce into a blender and pulse until desired consistency.
Use immediately or store in freezer safe containers to use for up to 3 months.
Homemade Marinara Sauce
- 1 Tbsp. Extra Virgin Olive Oil
- 1 Medium Yellow Onion, chopped
- 2 Tbsp. Garlic, minced
- 2 Cans Crushed Tomatoes (28 oz.)
- 1 tsp. Oregano
- 1 tsp. Basil
- 2 Tbsp. Sugar
- 1 tsp. Garlic Salt
- Salt & Pepper to taste
- Heat olive oil on low-medium heat until wavy.
- Saute garlic and onion.
- Add in tomatoes and spices. Reduce heat and simmer 30-45 minutes.
- Use immersion blender or conventional blender to smooth sauce to desired consistency.
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