Marinara Sauce

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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.  

Marinara Sauce

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
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.
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  1. 2 28 oz whole or crushed tomatoes (Note: if using whole tomatoes, put through blender to desired consistency)
  2. 1 15.5 oz diced petitie tomatoes
  3. 1 6 oz tomato paste
  4. 1 onion, diced
  5. 4 garlic cloves, diced
  6. 2 Tbsp of olive oil
  7. 1 Tbsp dried oregano
  8. 2 tsp dried basil
  9. 1 tsp of salt
  10. 1 tsp of pepper
  11. 1 handful fresh basil, chopped
  1. Heat oil in dutch oven and saute onion until tender.
  2. Add garlic and stir continuously for 60 seconds.
  3. Add all tomatoes and seasonings. Do not use the fresh basil yet.
  4. Bring to a slow bowl and immediately turn down to a simmer. Cover and cook for 20 minutes.
  5. Remove from heat and add fresh basil
  1. Suggestion - Double this recipe and freeze the leftovers.
  2. Makes 3 quarts of sauce.
Deliciously Inspired
Recipe –  Brown Rice Pasta Lasagna

Brown Rice Pasta Lasagna