Homemade Marinara Sauce
Simple and homemade marinara sauce that's easy to make, so flavorful, and ready in just 20 minutes.
Servings: 6
Ingredients
- 28 ounces whole peeled tomatoes large can
- 1 medium yellow onion peeled
- 2-3 large cloves garlic peeled
- 2 tablespoons extra-virgin olive oil
- 1- 1/2 teaspoons dried oregano
- a handful of fresh basil leaves packed
- Salt and pepper to taste
Instructions
- Peel 1 medium yellow onion and 2-3 large cloves garlic, then crush the garlic and dice the onion.
- Heat 2 tablespoons extra-virgin olive oil in a heavy-bottomed saucepan over medium-high heat. Sauté onion and garlic for 4-5 minutes.
- Crank open a can of 28 ounces whole peeled tomatoes and pour into the pan. Stir in 1- 1/2 teaspoons dried oregano, red pepper flakes (optional if you want to make it spicy, add 1 tsp), and Salt and pepper.
- Reduce the heat to low and let simmer for about 25-30 minutes, or until liquid is reduced by 1/3 and oil gets separated from the sauce.
- Remove from the heat and carefully transfer it into a stand blender, together with the a handful of fresh basil leaves packed. Blend until smooth, or until it has reached the desired consistency.
- Taste and adjust the salt according to your taste. Transfer the sauce into an air-tight jar and secure with a lid.
- Serve with your favorite side. This sauce can be refrigerated for up to 5 days and frozen for up to 6 months.
Notes
- Tomatoes: Any style of canned tomato is fine, but San Marzano tomatoes have the best flavor because they are grown in Italy and picked at their peak of ripeness.
- Garlic: Freshly chopped garlic is preferred, but you can use jarred garlic in a pinch. We recommend not using garlic powder as it can add bitterness to the sauce.
- Onion: You can use a yellow onion, or a Vidalia or Walla Walla onion to give your sauce a little bit of sweetness.
- Oil: You can use Avocado oil, Olive oil, or butter for keto.
- Cheese: For a kick of flavor, add a bit of freshly grated Parmesan cheese to your sauce before pureeing. You could also add nutritional yeast if you want the cheesy flavor but want to keep the sauce vegan.
- Don't overcook the garlic: you don't want to burn the garlic so it doesn't give a bitter taste.
- Storing: It can be stored in a container and placed in the fridge for up to 7 days. Reheat in the microwave when ready to eat or add to pasta. You can freeze for up to 4-6 months.
Nutrition
Calories: 74kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 190mg | Potassium: 286mg | Fiber: 2g | Sugar: 4g | Vitamin A: 164IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 2mg