Marinara Sauce Recipe
This Homemade Marinara Sauce is easy to make and packed with BOLD flavor like San Marzano tomatoes, basil, and lots of garlicky goodness!
Servings: 3 cups
Calories: 153kcal
Ingredients
- 2 tbsp olive oil
- 1/2 cup diced yellow onion
- 2 whole garlic cloves
- 1 tsp ground oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper
- 28 oz San Marzano Whole Tomatoes
- 1 bay leaf plus 2-3 more optional
- 1 tsp granulated sugar
Instructions
- In a small saucepan, heat the olive oil over medium-heat. Add the diced onions and cook for 5-8 minutes, or until translucent and tender.
- Add garlic cloves, oregano, salt, black pepper and red pepper. Cook for an additional 2-3 minutes.
- Pour in the tomatoes, then add in the bay leaf and sugar. Stir until fully combined.
- Bring the sauce to a low-boil then lower the heat to medium-low, cover, and allow to cook for 25-30 minutes. Stir occasionally.
- Remove the lid, carefully remove the bay leaf, and allow the sauce to cool for about 10 minutes. If using basil, add it here.
- Add sauce to the blender, blend until smooth, and pour into a heat-safe bowl.
- Stir sauce into pasta, layer into lasagna, or serve as a dipping sauce! It’s a perfect versatile sauce. Enjoy!
Notes
Once made, this sauce can be stored in the refrigerator in a sealed container for 4 to 5 days.
Marinara Sauce is also great for freezing! Once made, allow the sauce to completely cool (to room temperature), then transfer to a sealable, airtight container. Freezer bags work great! I wouldn’t recommend using glass containers (mason jars), expansion will occur and the glass can explode.
Marinara Sauce will keep for up to 4 months in the freezer!
Nutrition
Calories: 153kcal | Carbohydrates: 16g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 796mg | Potassium: 694mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2319IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 1mg