Homemade Marinara Sauce
Yield: 12 servings
Calories: 46kcal
Easy homemade marinara sauce made with whole peeled tomatoes, extra-virgin olive oil, onions, garlic, oregano, and basil.
Ingredients
- 56 ounces whole peeled tomatoes, San Marzano recommended
- 2 tablespoons (30 ml) extra virgin olive oil
- ½ cup (87 g) minced yellow onion
- 1 tablespoon (9 g) minced garlic
- ½ teaspoon dried oregano, or 2 teaspoons chopped fresh oregano
- ¼ teaspoon red chili flakes, optional
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup (5 g) chopped basil
Special Equipment
Instructions
- Drain the tomatoes in a colander set in a bowl.
- Crush tomatoes using your hand, breaking into smaller chunks. Allow the tomatoes to sit and drain in the colander for 5 minutes. Reserve the tomato juice.
- Heat a dutch oven over medium heat. Once hot, add the olive oil. When the olive oil begins to shimmer, add in the onions. Saute until onions are softened and lightly browned, 5 minutes.
- Add the garlic, oregano, chili flakes (if using), salt, and pepper. Stir and cook until fragrant, 30 seconds.
- Add the strained tomatoes and stir to combine. Increase heat to medium-high, cook and stir frequently, until the liquid evaporates, and the sauce begins to brown in the edges, 10 minutes.
- Add in 2 ½ cups of the reserved tomato juice. Stir the sauce, scraping any browned bits from the pan. Reduce heat to a simmer, stir and cook until the sauce thickened about 10 minutes.
- Stir in the chopped basil. Taste sauce and season with more salt, pepper, and chili flakes as desired.
Notes
- Recipe Yield: 3 cups of sauce.
- Serving Size: 1/4 cup (60ml)
- If you want a less thick marinara sauce, add more tomato juice.
- For an even thicker consistency, reduce the sauce for longer. Some tomato paste can also be used for faster thickening.
Nutrition
Calories: 46kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Sodium: 383mg | Potassium: 258mg | Fiber: 1g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 12.8mg | Calcium: 43mg | Iron: 1.3mg
Recipe Link