The first thing most people learn to make is spaghetti and marinara sauce. It’s so easy, right? First you take the noodles out of the box, add to boiling water, cook, and drench in savory Parmesan and bottled marina. WRONG. While you are at the grocery store, before you pick your favorite Ragù flavor, consider this; homemade marinara is very easy to make. The cost of a store-bought jar is almost equivalent to making it at home. YOU control what goes into the sauce, make it less salty, more salty, add veggies….you can truly customize it and have fresh sauce whipped up in as little as 20 minutes!
Amount Per Serving
Calories from Fat 963
% Daily Value *
Total Fat 109g
Saturated Fat 15g
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 79g
Total Carbohydrates 37g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- ½ cup olive oil
- 1 32oz can crushed tomatoes ( I prefer San Marzano, but any brand you like will work too!)
- 5 cloves of garlic minced or sliced
- 1 bunch fresh basil
- ½ large yellow onion minced
- Salt, Pepper and Oregano to taste
- Add olive oil to a pan over medium-heat.
- Once heated, add onion and let sweat for 10-15 minutes.
- Add garlic and let cook down for a few minutes.
- Add crushed tomatoes, stir and bring to a boil.
- Add fresh basil, still on stalk, to tomatoes (keeping it whole will make it easier to remove once the sauce is finished).
- Season with salt, pepper and oregano to taste.
- Once it is boiling reduce heat to low and simmer for 45 minutes or until it has reached your desired taste and consistency.
- I usually let my sauce cook down for an hour or so to allow time for the onions and garlic to sweat out and incorporate the flavors of the tangy tomatoes
- This sauce can easily be stored for several days in your fridge or can be kept in the freezer. You may opt to blend the sauce, but I prefer to keep it a little chunky.
Sweet & Masālā https://www.sweetandmasala.com/