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This recipe came about because I was making 2 pans of Brown Rice Pasta Lasagna for a family dinner and needed marinara sauce. While at the grocery store I read the label off the brand I usually used and was disappointed that sugar was one of the first ingredients and that soy products were used.
I was happy to see that my grocery store had a brand that didn’t contain these ingredients but at $8.00 a quart, the lasagna became quite pricey. So I decided to make my own at a fraction of the price.
Marinara Sauce
2013-07-07 15:14:27
Marinara sauce is not meant to be a long simmering sauce. It is fast and perfect for serving over pasta or can be used when making an italian dish.
Ingredients
- 2 28 oz whole or crushed tomatoes (Note: if using whole tomatoes, put through blender to desired consistency)
- 1 15.5 oz diced petitie tomatoes
- 1 6 oz tomato paste
- 1 onion, diced
- 4 garlic cloves, diced
- 2 Tbsp of olive oil
- 1 Tbsp dried oregano
- 2 tsp dried basil
- 1 tsp of salt
- 1 tsp of pepper
- 1 handful fresh basil, chopped
Instructions
- Heat oil in dutch oven and saute onion until tender.
- Add garlic and stir continuously for 60 seconds.
- Add all tomatoes and seasonings. Do not use the fresh basil yet.
- Bring to a slow bowl and immediately turn down to a simmer. Cover and cook for 20 minutes.
- Remove from heat and add fresh basil
Notes
- Suggestion - Double this recipe and freeze the leftovers.
- Makes 3 quarts of sauce.
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