HOMEMADE MARINARA SAUCE with San Marzano Tomatoes

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: store-brand canned tomatoes

Fresh tomatoes can be more nutritious, while store-brand options are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is usually less expensive.

fresh basil

🥗Healthier: dried basil

💰Cheaper: dried oregano

Dried herbs are often more accessible and have a longer shelf life.

Dice one medium Spanish onion to make about one cup of diced onions.

Mince five garlic cloves.

Strain the 28-ounce can of San Marzano tomatoes to discard the puree, keeping just the tomatoes.

Rinse the can with 1/4 cup of cold water and add that to the tomatoes.

Heat a 12-inch skillet over medium-low heat and add 1/4 cup of olive oil.

Add the diced onions to the skillet and sauté until tender, about 2 to 4 minutes.

Season the onions with salt and black pepper.

Add the minced garlic to the skillet and cook until fragrant, about 30 seconds to 1 minute.

Pour in 1/2 cup of white wine and reduce it by half over medium heat for about 2 minutes.

Add the strained tomatoes and the reserved water from the can to the skillet.

Stir in 1.5 teaspoons of dried basil and 1.5 teaspoons of dried parsley, along with additional salt and pepper to taste.

Bring the mixture to a bubble, then reduce the heat to a simmer for about 25 to 30 minutes, stirring periodically to prevent sticking.

Taste the sauce and adjust seasoning as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary