Marinara Sauce

Name: Marinara Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1/4 cup extra virgin olive oil; 4 garlic cloves, minced; 1 yellow onion, finely diced; 2 cans canned whole peeled tomatoes (28 oz), crushed by hand; 1 tsp kosher salt; 1/4 tsp red pepper flakes; 1/2 cup fresh basil leaves, torn; 1 tsp dried oregano; 1/2 tsp granulated sugar (optional)

A vibrant Italian tomato sauce made with ripe tomatoes, garlic, herbs, and olive oil. This versatile sauce is perfect for pasta, pizza, or as a dipping sauce for breadsticks and fried appetizers.

40 minEasyServes 885 cal/serving

ItalianSauceStovetopVegetarianVeganStandardLow CarbHalal-friendlyKosher-styleGluten-FreeDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

1/4 cup extra virgin olive oil
4 garlic cloves, minced
1 yellow onion, finely diced
2 cans canned whole peeled tomatoes (28 oz), crushed by hand
1 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup fresh basil leaves, torn
1 tsp dried oregano
1/2 tsp granulated sugar (optional)

Instructions

1

In a large saucepan or Dutch oven, heat 1/4 cup extra virgin olive oil over medium heat until shimmering.
2

Add 1 finely diced yellow onion and cook until softened and translucent, about 5 minutes.
3

Add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook until fragrant, about 30 seconds, being careful not to let the garlic brown.
4

Pour in 2 cans crushed by hand canned whole peeled tomatoes (28 oz) with their juices. Add 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp granulated sugar (optional) if using (the sugar helps balance acidity).
5

Bring to a simmer, then reduce heat to low and cook uncovered, stirring occasionally, for about 25-30 minutes until slightly thickened.
6

Use an immersion blender to puree to desired smoothness, or leave chunky for a more rustic sauce.
7

Remove from heat and stir in 1/2 cup torn fresh basil leaves.
8

Taste and adjust seasoning with additional salt if needed.
9

Use immediately or cool completely and store in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.

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Questions

What equipment do I need for Marinara Sauce?

Beyond a knife and a board, the method uses a Dutch oven (step 1), an immersion blender (step 6) and a blender (step 6). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Is Marinara Sauce spicy?

Moderately. The heat in Marinara Sauce comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Marinara Sauce keto-friendly?

A serving of Marinara Sauce carries 10 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

How many carbs are in Marinara Sauce?

One serving (the recipe makes 8) has 10 g of carbohydrate in about 85 calories, with 2 g protein and 4 g fat, plus 2 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

How long does Marinara Sauce keep?

Refrigerate Marinara Sauce in a sealed jar and use it within four to five days. It also freezes flat in a bag for up to three months.

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