Easy Marinara Sauce
Cook up a batch of this easy marinara sauce to use as a pasta sauce, pizza sauce, or dip. Recipe can be doubled or tripled and frozen for up to 6 months.
Servings: 6 cups
- 2 tablespoons olive oil or butter
- 1 medium onion diced
- 3-4 garlic cloves minced
- 1 tablespoon dried Italian herbs
- 1 28-ounce can diced tomatoes, undrained
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can tomato sauce
- Salt and pepper to taste
Heat olive oil or butter in a large saucepan or Dutch oven set over medium-high heat. When oil is shimmering, add the onion. Saute for 5-7 minutes, lowering heat if necessary, until onion softens and starts to become translucent.
Add the garlic and Italian herbs. Saute for 30-60 seconds.
Add the diced and crushed tomatoes, tomato sauce, and 1/2 teaspoon salt and black pepper, to taste. Stir well. Bring to a simmer over medium-low heat. Let cook for at least 20-30 minutes, or longer to allow flavors to blend. Taste and add more salt and pepper, if needed.
Allow sauce to cool slightly before transferring to airtight containers or jars.
Will keep in refrigerator about 1 week and can be frozen up to 6 months.
- This can also be made in a slow cooker. Saute the onion, garlic, and Italian herbs, then transfer to a slow cooker and add the tomatoes and tomato sauce. Cook on LOW for 6-8 hours or HIGH for 2-3 hours.