This is the marinara sauce my grandma used to make. Now I often make it for our pasta dishes. My husband especially loves it in his lasagna. The best thing is that is so easy to make. With only 5 main ingredients this recipe makes about 4 cups of sauce. Of course, you need to add some oregano and olive oil for it to be a real marinara sauce too. YUM!!
Why is this the best marinara sauce?
- It’s super easy to make—no chopping required.
- Unlike most store-bought sauces, this marinara is free of added sugar.
- You can load up your pasta with as much of this sauce as you’d like.
- Tomatoes are good for you!
- This marinara also makes a delicious pizza sauce. My kids love it!
- 2 large cans (28 ounces) whole peeled tomatoes*
- 2 medium yellow onion, peeled and halved
- 4 large cloves garlic, peeled but left whole
- 4 tablespoons extra-virgin olive oil
- 2 teaspoon dried oregano
- Pinch of red pepper flakes (optional if you like a bit of kick)
- Salt, to taste
- In a medium saucepan, combine the halved onions, garlic cloves, olive oil, oregano and red pepper flakes (if using) with the tomatoes and their juices.
- Simmer over medium-high heat, then lower the heat to keep the sauce steady, but slow simmer for about 45 minutes. Stir occasionally. After about 15 minutes, use a sturdy wooden spoon to crush the tomatoes against the side of the pot.
- Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir them into the sauce. Do the same with any left over onion pieces..
- Use the wooden spoon to crush the tomatoes to your liking (you can also blend this sauce smooth with a blender if desired.
- Add salt, to taste
This sauce keeps well, covered and refrigerated, for up to 4 days. You can freeze it for up to 6 months, but you won’t want to because you’ll want to gobble it all up.