A good marinara sauce is the foundation to so many Italian recipes. This recipe is our favorite. It's a simple sauce, that comes together in about 30 minutes, so you can actually make it for dinner after work. It freezes well, and can easily be made ahead. Once you have this primary sauce recipe, you can create just about any Italian favorite! Add more oregano and you have pizza sauce. Add clams for linguine with clam sauce. You can vary the vegetables with the addition of mushrooms or green peppers. Add cooked ground beef or Italian sausage. It's terrific in your lasagna and parmigiana dishes too. Double it so you always have some on hand. It's that good!
Marinara Sauce
2-4 tablespoons olive oil
2 cloves garlic, minced
1 medium Spanish onion, chopped
2 (28 ounce) cans whole peeled tomatoes, chopped or pureed
1 tablespoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup fresh parsley, chopped
Heat olive oil in a Dutch oven over medium-high heat. Add garlic and onions. Stir constantly until garlic is golden and onions are translucent. Lower the heat if the onions are beginning to brown. Pour in tomatoes and stir well. Add in the oregano, basil and cayenne pepper. Season with salt and pepper. Bring sauce to a boil, then lower heat to a simmer. Simmer 20 minutes or until oil rises to the top. Stir frequently to prevent sticking. Add parsley and let sit 5-10 minutes before serving.
Prep Time: Approximately 10 minutes Cook Time: Approximately 30 minutes
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| The Basic Marinara Sauce Party! |
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| Heat olive oil in a Dutch oven. Add garlic. |
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| Add onions and cook until garlic is golden and onions are translucent. |
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| Add tomatoes. |
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| Add herbs and spices. (Crushing the dried basil and dried oregano between the palm of your hands first helps release their flavor!) |
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| Bring to a boil, then reduce and simmer 20 minutes. |
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| Stir in parsley and let sit 5-10 minutes before serving. |
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| Serve over the pasta of your choice or use in your cherished Italian recipe! |
2-4 tablespoons olive oil
2 cloves garlic, minced
1 medium Spanish onion, chopped
2 (28 ounce) cans whole peeled tomatoes, chopped or pureed
1 tablespoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon cayenne pepper
salt and pepper to taste
1/4 cup fresh parsley, chopped
Heat olive oil in a Dutch oven over medium-high heat. Add garlic and onions. Stir constantly until garlic is golden and onions are translucent. Lower the heat if the onions are beginning to brown. Pour in tomatoes and stir well. Add in the oregano, basil and cayenne pepper. Season with salt and pepper. Bring sauce to a boil, then lower heat to a simmer. Simmer 20 minutes or until oil rises to the top. Stir frequently to prevent sticking. Add parsley and let sit 5-10 minutes before serving.
Prep Time: Approximately 10 minutes Cook Time: Approximately 30 minutes
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