Prep 20 mins
Cook 3 hrs
A very simple but tasty marinar. Traditionally marinaras are not cooked a long time but I tend to let this simmer for a few hours, it makes the house smell yummy. I use crushed tomatoes and puree the onions because I have picky eaters but you can use chopped tomatoes and onions.
- 2 (28 ounce) cans crushed tomatoes
- 1⁄3 cup olive oil
- 1 1⁄2 tablespoons kosher salt
- 1 teaspoon dried oregano
- 1 tablespoon sugar
- 2 large onions, chopped
- 1 teaspoon black pepper
- 1 tablespoon fresh basil
- 3 tablespoons garlic, minced
- In a large sauce pan saute olive oil, onions, and garlic until soft.
- Add salt, pepper, oregano, and basil, stir.
- Add tomatoes and sugar.
- Slowly bring to a boil then simmer covered over low heat 2 1/2 to 3 hours.
- Makes 10 cups.
- freezes well.
This is a very easy recipe and very flavorful (just the right amount of garlic-not overpowering like some I have tried). I cut it in half with no problem, but the way the recipe is written bothered me. I like to see the ingredient list in the same order as listed in the instructions, but the outcome was great anyway:) I will make the full recipe next time and freeze it for use in the RV.
Perfect. I sauteed 1lb of ground beef with the onions. I used 2 cans of diced tomatoes and 1 can of sauce and cut the salt to 1 tsp. Beautiful sauce, thanks!
This recipe is very similar to my own marinara recipe, except I add about 1/2 cup of red wine and less sugar. I let it cook for about an hour, and served it with roasted zucchini and pasta. Very yummy!