The best marinara sauce! It's so easy to make and it's so much better than the bottled stuff! Don't be tempted to omit the butter, it adds a delicious light richness to the sauce. Serve over spaghetti or tortellini for a simple, tasty dinner. Makes about 7 cups.
Ready in: 45minutes
2(28 oz) cansSan Marzano Tomatoes
1 1/2cupsfinely chopped yellow onions
5 - 10clovesgarlic minced(depending on how garlicky you like it)
1/4cupextra virgin olive oil
1/2tspsalt,then more to taste
4sprigs (20g)fresh basil
Shredded Parmesan or Romano cheese and chopped basil,for serving
Pour tomatoes into a medium mixing bowl then crush all of the tomatoes well with your hands, set aside.
Melt butter in a large pot slightly over medium heat. Add onions and saute until softened, about 8 minutes.
Move onions over to one side of the pan, add garlic to opposite side and saute 1 minute, or until lightly golden and fragrant.
Pour in tomatoes and olive oil. Season with salt, add basil and submerge.
Bring just to a light boil then reduce heat to low and simmer until sauce has reduced and thickened slightly, stirring occasionally, abou 15 - 25 minutes.
Using tongs, remove basil and discard. Serve sauce warm with pasta and top with Parmesan or Romano cheese and basil.
Homemade marinara sauce freezes incredibly well. I prefer freezing it in smaller jars so I can thaw exactly what I need in the future. To thaw marinara sauce, simply place it in your fridge overnight.