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Easy Homemade Marinara Sauce photo

Homemade Marinara Sauce

This Homemade Marinara Sauce is a game-changer! Fresh San Marzano tomatoes and aromatic garlic create a sauce that elevates any meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cans San Marzano tomatoes (28 oz each)
  • 3 Tbsp butter
  • 1.5 cups finely chopped yellow onions
  • 5-10 cloves garlic (minced)
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt (then more to taste)
  • 4 sprigs fresh basil (20g)
  • Shredded Parmesan or Romano cheese (for serving)
  • Chopped basil (for serving)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Instructions
  1. In a large pot or Dutch oven, heat the 1/4 cup of extra virgin olive oil over medium heat. Once heated, add the finely chopped yellow onions. Sauté for about 5-7 minutes, or until the onions are soft and translucent.
  2. Next, add the minced garlic to the pot. Stir continuously for about 1-2 minutes, allowing the garlic to become fragrant but be careful not to let it burn.
  3. Open the cans of San Marzano tomatoes and pour them into the pot. Use a wooden spoon to break up the tomatoes a bit, mixing them thoroughly with the sautéed onions and garlic.
  4. Add the 3 tablespoons of butter and 1/2 teaspoon of salt to the pot. Stir everything together until the butter has melted and is well combined.
  5. Bring the sauce to a gentle simmer, then reduce the heat to low. Add the fresh basil sprigs. Allow the sauce to simmer uncovered for about 30-40 minutes, stirring occasionally. This simmering time will deepen the flavors and thicken the sauce.
  6. After simmering, taste the sauce and adjust the seasoning with more salt if needed. Remove the basil sprigs before serving. For an extra touch, sprinkle shredded Parmesan or Romano cheese and additional chopped basil on top.

Notes

  • Let the sauce cool completely before storing in an airtight container.
  • It can be refrigerated for up to a week or frozen for up to three months.
  • Reheat on the stove over low heat, stirring occasionally.