A tomato sauce so easy and delicious that you'll always make homemade from now on.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Sauce
Cuisine: American, Italian
Servings: 3cups
Author: Mia Kouppa
Ingredients
1/4cupolive oilor 60 ml
1mediumyellow onion, finely diced
3-4garlic cloves, peeled and sliced
128 ozcan of whole tomatoespreferably San Marzano tomatoes or 796 ml
1tspsalt
1tspdried oregano
1/2tsppepper
1sprig of fresh rosemary
1bay leaf
1 tspsugaroptional
1tbspfresh basil, chopped
Instructions
Heat the olive oil in a large pot over medium heat and add the chopped onion and saute for a 3 - 5 minutes, until the onion is soft
Add the garlic, and saute for an additional 2 minutes, stirring regularly being careful not to burn the garlic.
Add the rest of the ingredients, (except for the sugar and the fresh basil) and cook on low heat for about 30 minutes. Cook uncovered, stirring occasionally. While your sauce is cooking, break down your tomatoes as much as you'd like with a wooden spoon.
Mid-way through the cooking time, taste your marinara sauce; if it tastes too acidic, add the sugar.
When your sauce is done, turn off the heat and add the fresh basil. Stir and allow to sit for 5 minutes.
Enjoy.
Notes
Once your marinara sauce has cooled it can be kept in the refrigerator for 3-4 days in a sealed container. You can also freeze it up for up to 6 months.