There's nothing worse than a flavorless marinara sauce when it comes to pasta. Imagine a lack-luster lasagna, or spaghetti and meatballs without the zing of sauce made with fresh ingredients. When cooking, no one is looking for blah taste, they are looking for the bigger, better, tastier versions of everything. So stop using store-bought sauce, and start making homemade sauce that you can freeze into portions perfect for all of your favorite Italian dishes!
Classic Marinara Sauce
Makes about 4-5 cups of sauce
- 1/2 cup olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tbsp. fresh parsley, chopped
- 1 tsp. oregano
- 2-28 oz. cans crushed San Marzano tomatoes
- 1 tsp. salt
- 1/2 tap. black pepper
In a large stock pot, heat up the olive oil over medium-high heat. Add in onion and cook until soft, about 4-5 minutes. Add in garlic and cook another minute or two.
Now add in the basil, parsley, and oregano. Stirring constantly for 2 minutes, until fragrant.
Add in the tomatoes and bring to a boil. Reduce heat to simmer then let the the flavors come together for 20 minutes to an hour. Serve hot over pasta or freeze in small batches for future use!