Homemade Marinara Sauce

homemade marinara sauce

I’m always on the lookout for a good homemade marinara sauce, since most brands that grocery stores carry are too salty for my taste. Simmer a pot of tomatoes, fresh basil and parsley, onions, and garlic for as long as you have time. The longer it simmers, the deeper the flavor. This recipe made enough to last me for a while!

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Chop up the basil, parsley, garlic, and onion. Set aside.

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In a large saucepan heat the olive oil over medium heat. Add the onion and saute for 5-8 minutes or until onions are translucent. Stir frequently. Add the fresh basil, fresh parsley and dried oregano and stir continuously for another minute or two until you smell the fragrant herbs.

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Add the two cans of crushed tomatoes, salt and pepper and stir everything until it’s nicely mixed. Bring the sauce to a boil.

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Once the sauce boils reduce it to low heat so the sauce is simmering for about 30 minutes. 30 minutes is the minimum but the sauce can simmer as long as you have time. The longer it simmers, the deeper the flavor. I simmered mine for just over an hour while I was making these meatball subs on a stick for lunch.

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Once you are ready to finish the sauce, add 1 tablespoon of balsamic vinegar and stir. Give it a taste test and add 1 more tablespoon if you’d like more zing. Store in refrigerated glass jars.

Homemade Marinara Sauce
I'm always on the lookout for a good homemade marinara sauce, but most brands that grocery stores carry are too salty for my taste. This recipe made enough to last me for a while!
Servings
15 people
Servings
15 people
Homemade Marinara Sauce
I'm always on the lookout for a good homemade marinara sauce, but most brands that grocery stores carry are too salty for my taste. This recipe made enough to last me for a while!
Servings
15 people
Servings
15 people
Ingredients
  • 1/2 cup olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1/4 cup basil fresh, chopped
  • 2 tbsp parsley chopped
  • 1 tsp oregano
  • 2 28 ounce cans crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1-2 tbsp balsamic vinegar
Instructions
  1. Chop up the basil, parsley, garlic, and onion. Set aside.
  2. In a large saucepan heat the olive oil over medium heat. Add the onion and saute for 5-8 minutes or until onions are translucent. Stir frequently. Add the fresh basil, fresh parsley and dried oregano and stir continuously for another minute or two until you smell the fragrant herbs.
  3. Add the two cans of crushed tomatoes, salt and pepper and stir everything until it's nicely mixed. Bring the sauce to a boil.
  4. Once the sauce boils reduce it to low heat so the sauce is simmering for about 20 minutes. 20 minutes is the minimum but the sauce can simmer as long as you have time. The longer it simmers, the deeper the flavor.
  5. Once you are ready to finish the sauce, add 1 tablespoon of balsamic vinegar and stir. Give it a taste test and add 1 more tablespoon if you'd like more zing. Store in refrigerated glass jars.
Recipe Notes

I simmered my sauce for 1 hour and added 1 tablespoon of balsamic vinegar.

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