This hearty marinara sauce is full of chunky tomatoes, onions, fresh garlic, and basil. Its fresh and vibrant taste pairs well with pasta.
Ingredients
2TablespoonsOlive Oil
3CupsOnionsDiced Small and Thin
4ClovesGarlicPeeled, Pressed or Minced
½CupFresh Basil LeavesCut Chiffonade
3TablespoonsDried Oregano
6OuncesTomato Paste1 Small Can
28OuncesTomato Sauce1 Large Cans
56OuncesSan Marzano Canned Whole Tomatoes2 Large Cans
½TeaspoonFine Sea Salt
1TablespoonLemon Juice
Instructions
Using a cutting board and knife, dice the onions small. Press or mince the garlic. Cut the fresh basil using the chiffonade method of rolling several leaves together and then thinly slicing the basil. Roughly chop the tomatoes and add them back to the sauce that came in the can. Set all aside.
Heat a large Dutch oven or stock pot over medium heat and add the olive oil. Reduce heat to medium-low and add the diced onion. Cook the onion until transparent.
2 Tablespoons Olive Oil
Add the garlic, basil, oregano, and salt, and continue to cook and stir until the garlic and herbs are fragrant.
4 Cloves Garlic, ½ Cup Fresh Basil Leaves, 3 Tablespoons Dried Oregano, ½ Teaspoon Fine Sea Salt
Add the can of tomato paste, the can of tomato sauce, and the chopped tomatoes. After each addition, stir well before adding the next ingredient.
Cover and bring the sauce to a boil over medium heat. Reduce heat to low and simmer for 1 hour, stirring occasionally.
1 Tablespoon Lemon Juice
Add the lemon juice to the sauce. Taste and add additional salt, if needed. The sauce is ready now to be served or stored. To store, cool to room temperature (about 1 hour) place in covered containers, and refrigerate promptly.
Notes
My Top Tips♡ To save time you can chop the tomatoes while the onion and other aromatics are cooking.♡ Although many other recipes state this sauce can be simmered for only 30 minutes, a full hour will yield a richer, deeper flavor.Ways to Use Hearty Marinara Sauce
Pasta - This sauce is perfect to serve over or mixed with pasta. Great choices are penne, linguine, spaghetti, and any filled pasta like ravioli and tortellini.
Baked Pasta Dishes - Delicious in pasta bakes like lasagna and baked ziti.
Parmigiana Dishes - Eggplant or chicken parmigiana are both yummy with this sauce.
Fish- Bake fillets of red snapper, sea bass, and other fish on a layer of this sauce in a baking dish.
Dipping Sauce - Fantastic with fried mozzarella sticks, fried ravioli, and pizza.
Pizza - Use this marinara as a pizza sauce.
Meatballs - After browning meatballs add them to this sauce to fully cook them. Then serve them with your favorite pasta or make a meatball sub sandwich.
VariationsRed Wine - Add ½ Cup of Red Wine to the cooked onions to deglaze the pan. Cook for 3 to 5 minutes before continuing with adding the herbs, seasonings, and garlic.Capers - If you are a fan of the flowery, lemon, and green olive flavor of capers, add them to the sauce before it simmers. Capers also add a salty punch, so omit additional salt until the end of simmering the sauce, when you taste and adjust the seasoning.Olives - Add pitted black or green olives to the sauce after you have added everything to the pot. Simmer the sauce per the directions and you have a puttanesca-style sauce.Rosemary - Rosemary is another herb that pairs well with basil and oregano and is found in many Italian recipes. Add up to 2 teaspoons of chopped rosemary leaves when you add the other herbs.Red Pepper Flakes - If you like a bit of spicy heat add red pepper flakes when you add the herbs. Add a small amount like ½ teaspoon to add a little heat to the sauce.Make-Ahead & StorageYou can make this sauce in advance and store it in sealed containers in the refrigerator for up to 5 days or in the freezer for up to 3 months. To save space spoon the sauce into zippered plastic storage bags, press out the air, seal, and store the bags of sauce flat.