Hearty Marinara Sauce
My Hearty Marinara Sauce is full of chunky tomatoes, onions, fresh garlic, and basil. Its fresh and vibrant taste pairs well with pasta, or any Italian meal.
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tablespoons Olive Oil
- 3 Cups Onions (Diced Small and Thin)
- 4 Cloves Garlic (Peeled, Pressed or Minced)
- ½ Cup Fresh Basil Leaves (Cut Chiffonade)
- 3 Tablespoons Dried Oregano
- 6 Ounces Tomato Paste (1 Small Can)
- 28 Ounces Tomato Sauce (1 Large Cans)
- 56 Ounces San Marzano Canned Whole Tomatoes (2 Large Cans)
- ½ Teaspoon Fine Sea Salt
- 1 Tablespoon Lemon Juice
Instructions
- 1
Using a cutting board and knife, dice the onions small. Press or mince the garlic. Cut the fresh basil using the chiffonade method of rolling several leaves together and then thinly slicing the basil. Roughly chop the tomatoes and add them back to the sauce that came in the can. Set all aside.
- 2
Heat a large Dutch oven or stock pot over medium heat and add the olive oil. Reduce heat to medium-low and add the diced onion. Cook the onion until transparent.
- 3
Add the garlic, basil, oregano, and salt, and continue to cook and stir until the garlic and herbs are fragrant.
- 4
Add the can of tomato paste, the can of tomato sauce, and the chopped tomatoes. After each addition, stir well before adding the next ingredient.
- 5
Cover and bring the sauce to a boil over medium heat. Reduce heat to low and simmer for 1 hour, stirring occasionally.
- 6
Add the lemon juice to the sauce. Taste and add additional salt, if needed. The sauce is ready now to be served or stored. To store, cool to room temperature (about 1 hour) place in covered containers, and refrigerate promptly.