Hearty Marinara Sauce

My Hearty Marinara Sauce is full of chunky tomatoes, onions, fresh garlic, and basil. Its fresh and vibrant taste pairs well with pasta, or any Italian meal.

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine Italian

Servings Cups

Author Jan Nunes

Ingredients

2 Tablespoons Olive Oil
3 Cups Onions Diced Small and Thin
4 Cloves Garlic Peeled, Pressed or Minced
½ Cup Fresh Basil Leaves Cut Chiffonade
3 Tablespoons Dried Oregano
6 Ounces Tomato Paste 1 Small Can
28 Ounces Tomato Sauce 1 Large Cans
56 Ounces San Marzano Canned Whole Tomatoes 2 Large Cans
½ Teaspoon Fine Sea Salt
1 Tablespoon Lemon 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.
56 Ounces San Marzano Canned Whole Tomatoes, 28 Ounces Tomato Sauce, 6 Ounces Tomato Paste
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.

Make-Ahead & Storage

You 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.

Nutrition

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