Easy Marinara Sauce
This homemade easy Marinara Sauce comes together in just under an hour, made with only 10 simple ingredients. You will never want to use store-bought sauce again after making your own!
Equipment
- 1 pot or Dutch oven
Ingredients
- 1 28 ounce can whole peeled tomatoes
- 2 tbsp olive oil
- 2 shallots chopped
- 1 garlic clove minced
- 1 tsp dried oregano
- 1 tbsp fresh basil chopped
- 1 carrot whole, peeled
- ½ tbsp butter
- salt and ground pepper to taste
Instructions
- Heat olive oil in a pot or Dutch oven over medium heat. Add the onion, garlic, salt and pepper and cook for about 3-4 minutes or until the onions are soft. Stir frequently.
- Stir in the whole peeled tomatoes along with their juices. Add the basil, oregano, carrot and the butter to the sauce. Stir until combined. Once boiling, turn the heat on low and simmer, covered for about 40-45 minutes, stirring frequently.
- Remove the whole carrot and discard. Using the back of a wooden spoon, crush the tomatoes by smooshing them against the side of your pot. If your sauce is still too chunky, smooth it out by using an immersion blender.
- Add more salt and pepper to taste, if needed. Serve warm and enjoy!
Notes
*Be sure to use good quality canned tomatoes for your sauce, it makes all the difference! I typically use organic San Marzano tomatoes with basil.
This sauce freezes well! Store it in an airtight freezer-safe container or zip-lock bag in the freezer for up to 6 months. Cool the sauce completely prior to storing.
Store it in the refrigerator in an airtight container or jar with a lid for 3-4 days.
Try finely shredding your carrot in your sauce rather than cooking the whole carrot and discarding it!