This simple, but flavorful Easy Homemade Marinara Sauce is perfect served over pasta, or mixed into soups and meatloaf!
The other night Trevor wanted to know what the United States was like 300 years ago. Paul starts explaining how there weren’t any cars or roadways, no electricity. And I’m like, “there weren’t grocery stores. No meat counter. No bags of potato chips. No bakery section you could walk up to and ask for a free cookie!” Almost with a “take that!” tone in my voice, for some reason. But honestly, my kids would have fared way better under those conditions than I ever would have.
I’ve heard about these camps where you live like the first settlers for a week. I think the no bathing or teeth brushing would ruin me, but the gardening and baking bread? That I could do!
I absolutely love the convenience of canned goods and jarred sauces. But nothing beats homemade. And lately I’ve been carving out a little time on the weekends to make salad dressings, salsa, and this marinara sauce (to go with all the pizza we’ve been eating!)
I adapted this simple sauce from Mario Batali years ago. It only takes 25 minutes, and it’s so good you’ll want to eat it with a spoon.
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion , diced small
- 3 garlic cloves , minced
- 1 can (28-ounce) crushed tomatoes
- 3 tablespoons tomato paste
- Sprig fresh oregano
- Sprig fresh thyme
- Sprig fresh basil
- 2 teaspoons kosher salt
- Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high. Saute the onion and garlic, stirring, until softened and translucent, about 3 minutes. Add the tomatoes, the paste, and the herb sprigs and bring to a boil. Lower the heat to medium-low and simmer, covered, for 15 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste.
Use now or allow to cool and store.
This can be stored in the refrigerator for up to 5 days or freezer for up to 3 months, in a tightly covered container.