Homemade Marinara Sauce

 

This is our go-to recipe for a quick and easy, but flavorful, pasta sauce. Everyone has their own version of marinara, this is one that even the kids love. Buon Appetito!

Marinara Sauce

Several cloves of garlic, sliced thinly

Extra Virgin Olive Oil

1/4-1/2 small yellow onion, grated

1 28 oz can of crushed Italian tomatoes*

Bay leaves

Salt and Pepper

Fresh oregano

Fresh basil

Add evoo to deep saucepan to generously cover entire bottom of pan. Add garlic to evoo in cold pan. Gently warm garlic & olive oil and bring saute temperature slowly. Briefly saute until garlic is soft, but not brown! Slowly pour in tomatoes. Add grated onion and bay leaves. Season with salt and pepper, and simmer for 30 mins minimum, or until flavors are melded and yummified. I often simmer mine for at least an hour.

Correct the seasonings again with salt and pepper, to taste. There are some variations you can make on the sauce at this point. Personally I like a tangy sauce so if my tomatoes aren’t tangy enough, I add a couple splashes of rice wine vinegar after removing the sauce from the heat. For a richer sauce you can add a splash of balsamic vinegar. You can also add a few pinches of sugar towards the end of cooking for a sweeter sauce. Add some cream for a creamy tomato sauce. And some restaurants add 1-2 T of butter after removing from the heat, for a richer flavor. Of course you can always add meat or meatballs for a heartier meal!

Once sauce is off the heat, add your fresh herbs (basil leaves can be added whole or julienned, whatever you prefer).
You can mix the al dente pasta right into the sauce and finish cooking for a minute. Serve immediately and top with drizzled evoo and ground parmesan. Enjoy!

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