Prep 3 mins
Cook 1 hr 8 mins
I got this recipe from my neighbor who spent three years studying in Italy, her boyfriend's real Italian mother made it.
- I usually quadruple this recipe because the sauce keeps so well and we eat it for days.
- Pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes).
- Add content of tomato can (s) and salt, stir to blend.
- Bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes).
- While simmering, use wooden spoon, smash whole tomatoes into quarters.
- Serve over penne, cooked al-dente.
- Top with fresh shredded Parmiagian cheese (vegan, omit cheese).
I had half a 14 oz can of diced tomatoes to use so cut this recipe down to take advantage. About half-way through the cook time I added some fresh chopped basil since my tomatoes were plain. Served over whole wheat rotini. Thanks so much for the recipe!
It is amazing how simple it is to make marinara sauce, I refuse to buy it from the jar now. This is simple and tastes very fresh. I did use crushed tomatoes and kosher salt, but I don't think that changed the outcome. You can use this in all sorts of recipes. I used it last night in Skillet Parmesan Chicken.