Easy Marinara Sauce
This is a quick and easy go to for a Marinara Sauce. I usually make this sauce in big batches to use in various dishes. I make it when I’m going to use it that night then freeze what is left over for another dish another night. I’ve use this in my Zoodle Spaghetti, Zucchini Lasagna, and Zucchini Ravioli. It can just be used anywhere you need a good Marinara Sauce – and works great for dipping. You easily add any ingredients you’d like to amp it up (such as red pepper, green peppers, etc). I used canned crushed tomatoes as they’re essential for the sauce to remain thick and not watery.
This recipe is for a double batch, however you can easily scale it down or make more to suit your needs.
**I use an immersion blender in this recipe. It comes in handy for blending right in the pot, however, you could transfer the sauce into your blender BEFORE you start to heat the sauce. **
- 2 – 28 oz Can Crushed Tomatoes
- 2 to 3 tbls Olive Oil
- 1 Large Onion – Diced (more or less to taste)
- 3 Cloves – Diced finely (more or less to taste)
- Basil (to taste) Use fresh (chopped) if you got it but dry will work also
- Salt (to taste)
- Pepper (to taste)
- Add oil to hot pot.
- Add chopped onion to hot oil and cook through until clear.
- Add garlic and cook on medium heat for 1 to 2 mins. Be sure not burn the garlic – the garlic will get a bitter taste.
- Add salt, pepper, basil (reserve some of all of these to add more towards the end).
- Pour the 2 cans of crushed tomatoes into the pot. (if you’re going to use a blender to blend together at the end – now is the time to blend this sauce before it gets too hot).
- Stir and bring to a good simmer. Put to back eye on the stove at a low heat and simmer on low for 30 minutes to an hour. I usually make the sauce first and let it simmer while making the rest of the dinner.
- Once you’re ready to use the sauce, use your immersion blender to finely blend all the ingredients together. (Please see about description above regarding this step).
- Add more salt, pepper, & basil if needed (to taste).
- Sauce should be ready to use or freeze. Let cool some before freezing. Enjoy!