Homemade Marinara Sauce

Ingredients

• 3 tbsp tbsp Extra-virgin olive oil
• 1 small whole Yellow onion, finely diced
• 4 clove Garlic cloves, thinly sliced or minced
• 1/4 tsp tsp Crushed red pepper flakes
• 1 can (28 oz) can Whole peeled tomatoes
• 1/2 tsp tsp Kosher salt
• 1/4 tsp tsp Freshly ground black pepper
• 1 sprig plus 6 leaves as needed Fresh basil sprig plus 6 basil leaves, torn
• 1 tsp tsp Extra-virgin olive oil, for finishing

Instructions

1. Crush tomatoes by hand in a bowl, reserving all juices.
2. Heat olive oil in a saucepan over medium-low heat. Add onion. Cook 5-6 minutes until soft and translucent.
3. Add garlic and optional crushed red pepper. Cook approximately 30 seconds until fragrant.
4. Add crushed tomatoes and their juices. Add salt, black pepper and basil sprig.
5. Bring to a gentle simmer. Reduce heat to low. Simmer uncovered for approximately 25-30 minutes, stirring occasionally.
6. Remove basil sprig. For a rustic marinara, leave the sauce as-is. For a smoother marinara, briefly use an immersion blender.
7. Stir in torn fresh basil. Taste and adjust seasoning. Finish with optional drizzle of extra-virgin olive oil.

Nutrition

Chef's Notes

Pair with pasta, meatballs, chicken Parmesan, eggplant Parmesan, pizza, mozzarella sticks, ravioli or baked pasta. Yield: About 3 cups. Marinara does not need to simmer for hours. A relatively short cook preserves the bright tomato flavor. Do not automatically add sugar. Good tomatoes generally do not require it. Storage: Refrigerate up to 5 days. Freeze for up to 3 months.

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