Marinara sauce is a popular, robust Italian sauce made with tomatoes, onions, and herbs. A lot of times you will hear this sauce called “gravy.” Marinara sauce is usually a little spicier than other standard tomato sauces due to the amount of garlic & a little crushed red pepper. This sauce is easy to prepare but needs to cook for about 3 hrs. It is versatile and can be used in various Italian dishes, you can also transform marinara into a fantastic cream sauce (vodka sauce w/o the vodka). Once you make a big batch, store it in the freezer. Beware…..once you make your own sauce, you will no longer enjoy the jarred stuff.
Makes 5 servings of 1 cup each. Nutrition per cup: Weight Watchers Points + 2 ~ Calories 115.6 ~ Fat 2.4 g ~ Carbs 21.7 g ~ Fiber 6.3 g ~ Protein 4.5 g
- 1 medium Onion; chopped
- 6 cloves garlic slivered
- 2 tsp Extra Virgin Olive Oil (EVOO)
- 2 tsp salt
- a few dashes of Crushed Red Pepper Flakes
- 1 28 oz cans crushed tomatoes (tutterosa)
- 1 28 oz can San Marzano tomatoes
- 3 large basil leaves
- In a large stock pot over medium heat add EVOO, onions, garlic & crushed red pepper.
- Saute until onions are tender
- Add both cans of tomatoes, salt & basil.
- Mix to combine, “mash” the large chunks of tomatoes with a wooden spoon/spatula; leave enough chunks for a “chunky” style marinara sauce.
- Bring to boil and cover.
- Once covered; turn heat to low and simmer for 3-4 hrs. (the longer it cooks the sweeter & richer it tastes)
- Stir occasionally when cooking. (every 20-30 min)
- Serve or Store for later 🙂
- If you feel that your marinara needs a little more flavor: Add Italian seasoning to your taste