Wednesday, August 4, 2010

Homemade Marinara

I make this marinara sauce for spaghetti, rigatoni, manicotti, lasagna, and pizza.  It's simple and smells so wonderful simmering on the stove. 


2 T extra virgin olive oil
1 - medium white or yellow onion, diced
3 - cloves garlic, minced
1 - 15 oz. can diced tomatoes with basil, garlic and oregano (with juice)
1 - 29 oz. can crushed tomatoes
1 - 29 oz. can tomato sauce
2 T Italian seasoning
1/2 tsp kosher salt
1 tsp black pepper
1/2 tsp garlic powder
2 bay leaves
pinch red pepper flakes (optional)
pinch of sugar (optional)

Saute onion in olive oil until translucent. Add garlic and cook 2 minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for one hour, stirring occasionally. Sauce will reduce and thicken. Remove bay leaves before serving. Serve with any pasta or use on pizza.

Note: This photo is my meat sauce. You can easily make this a meat sauce by browning 1 lb. lean ground beef first before adding onion.


  1. This is my one and only marinara/spaghetti sauce now...and has been since I discovered it last year. Thank you for posting and sharing it. It is so delicious and easy to make. I often make your sausage, spinach and three cheese shells for my mommy friends after they have a baby. And my family gets some, too. Every other time, I make and freeze the extra marinara for future use. Thanks, again!


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