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+ servings

Marinara Sauce

from kristineskitchenblog.com
The best homemade marinara sauce! It's easy to make with simple pantry ingredients, and perfect for serving over pasta, spaghetti squash, or use it in your favorite Italian recipes.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 6 cups
Calories: 179kcal

Ingredients

  • ¼ cup olive oil
  • ½ cup finely chopped yellow onion
  • 6 cloves garlic minced
  • 56 ounces canned crushed tomatoes two 28 ounce cans
  • ½ cup water
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon granulated sugar optional, or to taste
  • 1 teaspoon salt or to taste
  • ¼ teaspoon black pepper or to taste
  • ¼ teaspoon crushed red pepper flakes optional, for spice

Instructions

  • Heat the olive oil over medium-high heat in a large Dutch oven, large skillet or other large pot.
  • Add the onion and cook, stirring often, until softened, about 3 minutes.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the two 28-ounce cans of crushed tomatoes to the pot and stir. Pour the ½ cup water into one of the cans, swirl it around, then pour it into the second can and swirl it before pouring the water into the pot.
  • Add the dried oregano, dried basil, sugar, salt, pepper and crushed red pepper flakes, if using. Stir. Bring to a simmer and then reduce the heat to low.
  • Cook sauce at a low simmer, uncovered, for 30-45 minutes.
  • Serve sauce over pasta or use as desired.

Video

Notes

  • Sauce may be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • Recipe may be halved to make less sauce.

Nutrition

Serving: 1cup | Calories: 179kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 741mg | Potassium: 822mg | Fiber: 6g | Sugar: 13g | Vitamin A: 607IU | Vitamin C: 26mg | Calcium: 114mg | Iron: 4mg
Nutrition information is only an estimate.
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