Homemade Marinara Sauce
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.
Servings: 8
Ingredients
- 2 (28 oz) cans San Marzano Tomatoes
- 3 Tbsp butter
- 1 1/2 cups finely chopped yellow onions
- 5 - 10 cloves garlic minced (depending on how garlicky you like it)
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt, then more to taste
- 4 sprigs (20g) fresh basil
- Shredded Parmesan or Romano cheese and chopped basil, for serving
Instructions
- 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.
Notes
- 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.