How to Make Marinara-Italian Red Sauce

Heat 3 tablespoons of extra virgin olive oil in a pan over medium-high heat.

Add 3/4 of a large onion, diced, to the pan and sprinkle with salt to help sweat the onions. Cook for about 4 minutes until soft but not caramelized.

Add 3 diced garlic cloves to the onions and cook for about 1 minute until fragrant.

Add 2 cans of crushed tomatoes (28 ounces each) to the pan. If the tomatoes are thick, add about half a can of hot water to reach desired consistency.

Stir in 1 teaspoon of salt and 1/2 teaspoon of black pepper per can of tomatoes.

Optionally, add basil to taste or a splash of red or white wine after the onions and garlic, letting it reduce for a few minutes.

Bring the mixture to a slow boil, then reduce the heat and cover the pan.

Simmer for about 45 minutes, stirring every 10-15 minutes.

Equipment Needed

Dietary

Allergens