We love marinara sauce! We top our pasta with it at least once a week. We use marinara on homemade pizza and in calzones. It is our go-to sauce to compliment many meals. We keep our marinara recipe simple, which also helps in its utility in other dishes, from soups to enchilada sauce.
By making this sauce ourselves, not only can we tweak it to our own tastes, but we also avoid added or leached chemicals that are frequently found in canned sauces.
Ingredients:
- 1 T Olive Oil
- 1 Medium Sized Onion, Diced
- 1 T Oregano
- S&P to taste
- 1 T Vegetarian Bouillon
- 8 or so Plum Tomatoes, Rough Chopped
- 2-4 cups water
- 2 T Tomato Paste
Process:
- It couldn’t get much easier!
- Sauté onions in olive oil along with the herbs, spices and bouillon.
- When onions are translucent, add the rough-chopped tomatoes and sauté for a few minutes.
- Add the water, and let simmer for as long as possible- at least an hour. If your tomatoes are very wet, use the lesser amount of water. Add water if the sauce looks too dry. You want it to simmer in order for all the flavors to mingle.
- Add the paste towards the end of the simmer time. We make our own paste at home, but there are organic varieties available.
- Puree the sauce in the food processor—use short pulses for a chunky sauce, longer time for a more smooth texture.
And that’s it! This recipe yields about three cups of sauce. Don’t forget to freeze the leftovers for next time!