Pasta with marinara has been one of my favorite meals since I was little. Something about the simplicity and sharp flavors make this dish a classic comfort food.
Unfortunately, like the sugary cereal and pastry pockets labeled “lean,” I gave up marinara so I didn’t have a to buy a little packet of unknown powders to make this thick sauce. I’ve tried to make it from scratch several times and finally created a recipe that comes close to the flavors and texture I’m looking for.
The secret to good marinara sauce is: the longer you allow it to simmer, the better it will taste. At least an hour should be devoted to the simmer but overnight is best.
I used my trusty Dutch oven for this but a deep skillet should work as well.
This awesome little pot was about $60 and totally worth it! I love being able to use on the stove or in the oven! Just make sure you use oven mitts when removing from a hot oven…I learned that the hard way.
- 1 28oz. can diced tomatoes
- 1 28oz. can crushed tomatoes
- 4 diced garlic cloves
- 1/4 diced white onion
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 4 bay leaves
- 2 teaspoons kosher salt
- 2 teaspoons basil
- 2 teaspoons oregano
- A few shakes of black pepper
- Sauté the garlic and onion in olive oil on medium heat until garlic is clear or 3-4 minutes.
- Pour diced and crushed tomatoes in with salt, brown sugar, oregano, basil and bay leaves.
- Bring to a boil, then simmer for an hour or more (at this point you could pour into crockpot and turn on low for the day).
- Remove bay leaves and blend with immersion blender or pour into traditional blender until smooth (I like my sauce smooth so I blended until no chunks were left).
- Add pepper. Taste. Adjust. Enjoy.
- Note: We ate the marinara right away and it was delicious, but after I chilled it in the fridge overnight and ate it for lunch the next day it was even better!