Heather's Simple Marinara Sauce
Prep: 10 minutes Cook: 1 1/2 hours
By Heather McDougall
We eat pasta often in our house. We have it in all shapes and sizes, but usually with the same sauce, a simple red. The one below is so easy to make and great to have on hand. We have this with garlic bread and a salad. I also pack this over pasta in my sons school lunches. They like this hot or cold. You can also use this on pizza. My boys love to help make pizzas and we have pizza dinners at least once a week during the summer, made outside on the grill.
- 1 onion, coarsely chopped
- 4-6 whole garlic cloves
- 1 cup fresh basil leaves, freshly packed
- 2 28 ounce cans chopped tomatoes with their juice (San Marzano is my favorite)
- 1 1/2 cups tomato juice (a tomato-vegetable blend is a good choice)
- salt to taste
Place all ingredients in a large pot. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours. Puree in batches in a blender until it reaches desired consistency.
Hint: Keep this covered in the refrigerator for 3-4 days, if it lasts that long in your house.