Marinara Sauce

Before making this sauce, I had always pretty much poured everything from a jar.  I’d add in some ingredients to put my own twist on it, but the base was always store bought.  Now there’s nothing wrong with that.  And I still do that from time to time.

Before I actually tried it, I thought that making marinara sauce from scratch was a long and difficult process.  However, it’s pretty simple.  Granted, I haven’t taken it as far as peeling my own tomatoes.  Instead of using fresh, I use a can of San Marzano tomatoes.  {You could really use any kind of can tomatoes that you want, but after watching endless hours of Food Network, I always hear that San Marzanos are the best.}  That’s what I started with and that’s what I liked.  So I’ve kept making it the same way.

And while I still use a jar once in a while, it’s far less often.  I’m not quite sure why I even revert back to that.  It takes about the same amount of time and effort to just make it from scratch.  I guess it just must be my mind set on those really lazy days.  Because seriously, this is so easy to make!  I use this for, well, anything that calls for marinara… my spaghetti sauce, lasanga, to dip breadsticks in, etc.  You can even double or triple the batch and store it in a freezer zip lock bag and store it for up to 6 months.

Next time you think about opening up a jar, make this instead!  It’s absolutely delicious and you’ll end up making it again and again!

Marinara Sauce
1 can {28-ounces} San Marzano tomatoes
2 tablespoons extra virgin olive oil
1 medium onion, diced
2 garlic cloves, minced
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon dried parsley flakes {or 1 tablespoon fresh parsley, chopped}
1/2 teaspoon dried oregano {or 1 tablespoon fresh oregano, chopped}
1/2 teaspoon dried basil {or 1 tablespoon fresh basil, chopped}
1 bay leaf {optional}*
1 tablespoon sugar
1/4 cup parmigano reggiano

In a large skillet, heat the oil over medium heat.  Add the onion and saute, stirring very frequently, until the onion is soft and translucent, about 5 minutes.  Add the salt, pepper, and garlic and saute for another 3 to 5 minutes.  The onions will carmelize and sweeten.  Then add the tomatoes, red pepper flakes, parsley, oregano, basil and bay leaves and simmer, covered, on low heat for 1 hour, stirring occasionally. Stir in the sugar.  Taste the sauce {add spices as needed}.  Just before serving, add the parmigiano reggiano and stir to combine.

Remove the bay leaf.  Using a submersion blender or food processor, blend the sauce until it is smooth.  Or use a potato masher if you prefer a more chunky sauce.  The sauce can be frozen once it is cooled completely in freezer-safe ziploc bags for up to 6 months.  Enjoy!

*I’ve made it with and without the bay leaf.  Either way is good!