Homemade Marinara Sauce
Quick and easy homemade marinara sauce that's made with pantry staples. Bursting with flavor and perfect when piled on top of spaghetti.
Servings: 4
Calories: 171kcal
Ingredients
- 2 Tablespoons extra virgin olive oil
- ½ cup yellow onion finely diced
- 3 garlic cloves finely minced
- 28 ounces crushed tomatoes (1 can)
- 6 ounces tomato paste (1 can)
- 1 teaspoon dried oregano Or 1 Tablespoon fresh
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 Tablespoon fresh parsley finely minced, plus more to garnish
Instructions
- Place a medium saucepan over medium heat and add 2 Tablespoons olive oil. Once the oil is hot, add ½ cup chopped onion, stirring often until soft and golden (about 5 min). Add minced garlic and stir for 1 min, or until fragrant.
- Stir in crushed tomatoes, tomato paste, oregano, salt and pepper. Bring to a light boil then reduce heat and simmer partially covered for 15 minutes.
- Finally, stir in fresh parsley then turn off the heat. Serve immediately over pasta.
Video
Notes
FRIDGE: Place a fresh batch of classic marinara sauce, or your leftovers, into an airtight container. I like to use Mason jars! Store in the refrigerator for up to a week. Give the sauce a good shake before using it.
FREEZER: Leftover sauce can be frozen in an airtight container. If you need to save space, store sauce in freezer safe bags and lay flat in the freezer. Freeze for up to 4 months. Allow to thaw before using.
Nutrition
Calories: 171kcal | Carbohydrates: 25g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1181mg | Potassium: 1055mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1169IU | Vitamin C: 31mg | Calcium: 100mg | Iron: 4mg