Basic marinara sauce
1 medium onion, chopped
3-4 cloves garlic, minced
1 teaspoon vegetable oil
1 28-ounce or 2 15-ounce cans diced tomatoes (or 4 cups fresh, chopped)
1 6-ounce can tomato paste
1 teaspoon dried oregano
1 bay leaf
1-2 teaspoons dried basil or 1/4 cup fresh basil leaves, chopped
Salt and pepper to taste
Water as needed to thin the sauce
- In a large pan on the stovetop, sauté onion and garlic in oil until translucent.
- Add diced tomatoes, tomato paste, oregano, basil, bay leaf, salt, and pepper to the pan.
- Let simmer for at least 20 minutes to allow the flavors to blend. Stir occasionally.
- Use marinara sauce with pasta, as pizza sauce, in Italian style soup, or in baked dishes.
- Use fresh tomatoes in season for lower sodium and a fresher flavor.
- Refrigerate leftover sauce for up to 3 days.
- Freeze sauce in 1-quart freezer bags. Thaw in warm water for 10 minutes before using.