This basic marinara sauce recipe will become your new favorite addition to any Italian meal! It makes a large batch, perfect for freezing. Plus, this quick marinara sauce can be used in a limitless number of different ways. Prepare a batch on Sunday night, and use some for lasagna or a baked pasta casserole. Freeze the rest and thaw for an easy marinara sauce-covered spaghetti dinner later in the month. The possibilities are limitless!
Nutrition Information (for 1/20th of total yield) | Calories: 50 | Total Fat: 1.5 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 130 mg | Total Carbohydrates: 8 g | Dietary Fiber: 2 g | Sugar: 4 g | Protein: 1 g
- 2 tablespoons olive oil
- 3 medium yellow onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- 3 (28 oz) cans no-salt-added crushed tomatoes
- 3 tablespoons thinly sliced fresh basil (or substitute 1 tablespoon dried basil)
- 1 tablespoon chopped fresh oregano (or substitute 1 teaspoon dried oregano)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
Heat oil in a large stockpot or Dutch oven over medium heat.
Add onion, and cook, stirring frequently, 6 minutes, or until tender.
Add garlic, and cook, stirring constantly, 30 seconds.
Add vinegar, and cook 1 minute.
Add tomatoes, basil, oregano, salt, pepper, and crushed red pepper flakes, if desired.
Increase heat to medium-high, and bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for at least 1 hour, or until thickened.
Cool sauce to room temperature, and ladle into plastic containers or zip-top freezer bags. We recommend freezing in 3-cup portions, which is equivalent to 6 servings of sauce, or in 1-cup portions for a smaller household. Store in freezer up to 4 months.
Thawing and Reheating Instructions:
Thaw sauce in refrigerator overnight. Alternatively, place frozen sauce in a saucepan over medium heat, and stir occasionally until sauce comes to a simmer. Sauce can also be thawed in microwave until heated through.
Mix-Ins and Variations:
- Add chopped, roasted vegetables or sautéed mushrooms for a chunkier sauce.
- Stir nonfat plain Greek yogurt in warm sauce to create a creamy texture and add a boost of protein.
- Puree sauce with roasted red peppers.