Homemade Marinara Sauce

08 Nov

I’ve been playing around with a versatile red sauce for a while now. I wanted a sauce that could work well both with a quick spaghetti dish and also as a pizza sauce in a pinch. I was simply tired of paying four dollars a jar for any decent tasting marinara at the store.  This recipe is for a nice, easy, flexible sauce that can suit many needs, and won’t send you to the poor house either. I found this recipe over at The Two Bites Club – and it’s exactly what I was looking for.

28 oz of canned tomatoes, drained
3 TBSP Olive Oil
1 TBSP Dried Basil
1 1/2 tsp Dried Oregano
1/4 tsp Salt
4 cloves Garlic, minced

1. Pour all of your ingredients into a large sauce pan and bring to a boil.
2. Reduce your heat to medium and simmer for roughly 30 minutes.
3. If you like your sauce chunky, then you’re done – if you like it a bit thinner, you can use an immersion blender (or even a regular blender) to puree up the large chunks of tomato into either smaller pieces or into a smooth sauce. Whichever you and your family prefers!
4. Enjoy! Serve with pasta or on top of your pizza!


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