Marinara is something I whip up in 20 minutes. And I always make enough to freeze some to use with a quick weeknight meal. Once you make your own Marinara, you’ll never go back to jarred sauce again! This sauce can be used for spaghetti, pasta or lasagna, and its perfect for a dipping sauce. It’s even good for drinking!
This quick Marinara is perfect for anything you need tomato sauce with. This is a light, fresh tomato sauce.
- 1/4 c. extra virgin olive oil
- 6 cloves garlic, minced
- 1 onion, diced
- 2 or 3 – 28 oz. cans crushed tomatoes
- dried oregano
- dried basil
- dried parsley
- sprinkle sugar
- salt & pepper
- lots of fresh basil, chopped
- Saute onion in olive oil on medium high, until translucent. Add garlic and cook 30 seconds or until fragrance releases (do not let garlic burn, or do over; burned garlic does not taste very well, and will ruin your sauce).
- Add cans of tomato, herbs, sugar and salt & pepper. Taste and adjust for seasoning.
- Cover, and cook on low for approx. 20 minutes or so. Add fresh basil.
You can substitute 1 28 oz. can whole tomatoes, for one of the cans crushed tomatoes, if you want a chunkier sauce.
Sorry, I never measure the dried seasonings. I just sprinkle in some and adjust by tasting.
Even though I use dried basil, I also use fresh if possible, near the end of cooking.
You could also add a little red pepper flakes if you like a little spicy, but be careful not to add too much at once. You could ruin your sauce. A couple flakes go a long way!