How to Make Marinara Sauce 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 tbsp olive oil

1 (28-ounce) can crushed tomatoes

1 small onion, finely diced (about 1 cup)

4 cloves garlic, minced

1/4 tsp kosher salt (adjust to taste)

1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

1 tbsp fresh basil, chopped (or 1 tsp dried basil)

 

Instructions:

1. Sauté the Aromatics:

Heat the olive oil in a medium saucepan over medium heat.

Add the diced onion and cook for about 5 minutes, until softened and translucent.

Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

2. Add Tomatoes & Seasonings:

Pour in the crushed tomatoes. Stir in the salt, thyme, and basil. Mix well to combine.

3. Simmer:

Bring the sauce to a gentle simmer. Reduce the heat to low and let it cook uncovered for 20–30 minutes, stirring occasionally, until slightly thickened and flavors meld.

4. Blend (Optional):

For a smoother sauce, use an immersion blender or standard blender to purée the sauce to your desired consistency.

5. Taste & Adjust:

Taste the sauce and adjust salt or herbs as needed. You can also add a pinch of sugar if the tomatoes are too acidic.

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Serving Ideas:

Toss with spaghetti, penne, or ravioli.

Use as a base for pizza or lasagna.

Serve warm as a dipping sauce for garlic bread or mozzarella sticks.

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Storage Tip:

Let the sauce cool completely, then store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Enjoy your homemade marinara—better than store-bought every time!