Hearty Marinara Sauce

5 from 1 vote

This Hearty Marinara Sauce simmers for only about 30 minutes and comes out robust and rich making it the perfect vegan spaghetti sauce. And it freezes incredibly well! This is a simple Italian sauce that you will make again and again.

Prep Time10

Cook Time40

Total Time50

Course: Main Course, Sauce

Cuisine: Italian

Diet: Gluten Free, Vegan, Vegetarian

Servings: Cups

Calories: 151kcal

Author: Megan Calipari

Cost: $4

Equipment

1 4 Quart Sauce Pan or Dutch Oven
1 Large Bowl
1 Cutting Board
1 Knife
1 Wooden Spoon

Ingredients

2 28 oz Cans, whole peeled San Marzano tomatoes
3 tablespoon Extra Virgin Olive Oil
1 Large Onion, finely diced about 2 cup
4 Large Cloves Garlic, Minced about 3 tablespoons
2 tablespoon Tomato Paste
¼ teaspoon Dried Oregano
¼ Pinch Crushed Red Pepper
4 Sprigs Fresh Basil, stems included
Kosher Salt and Black Pepper
2 tablespoon Extra Virgin Olive Oil, to finish

Instructions

Pour the contents of the tomato cans into a large bowl. Using clean hands, squish the tomatoes in you hands until they are nicely broken up into about ¼ inch chunks. Set aside.
2 28 oz Cans, whole peeled San Marzano tomatoes
Into a large dutch oven over medium heat, add 2 tablespoons of olive oil and the chopped onion. Season with a pinch of salt and pepper. Cook until everything is soft and the onion is translucent, about 4 minutes.
3 tablespoon Extra Virgin Olive Oil, 1 Large Onion, finely diced
Add the minced garlic and cook until fragrant, about 1 minute. Then add the tomato paste and cook, stirring frequently for 4 minutes. See note.
4 Large Cloves Garlic, Minced, 2 tablespoon Tomato Paste
Now add the crushed tomatoes, oregano, chili flake and basil sprigs. Stir and season with another pinch of salt and pepper.
¼ teaspoon Dried Oregano, ¼ Pinch Crushed Red Pepper, 4 Sprigs Fresh Basil, stems included
Bring to a simmer, reduce heat to low and simmer for 30-40 minutes or until the sauce has thickened to your liking.
Remove from heat, add the remaining 2 tablespoons of olive oil. Stir to distribute. Taste for seasoning and add a final pinch of salt and pepper if necessary.
2 tablespoon Extra Virgin Olive Oil, to finish, Kosher Salt and Black Pepper
Ladle atop pasta, or cool and refrigerate for up to 5 days or freeze for up to 2 months.

Notes

Be sure to use whole peeled San Marzano tomatoes. They are the best flavor and quality. My favorite brand is Cento because they are packed with puree rather than tomato juice, giving the finished sauce a richer flavor.

It is important to cook the tomato paste on its own in the pot. This will give the sauce a cooked-all-day flavor without needing to simmer it for very long.

This amount of sauce will be enough for 1 ½ pounds of pasta.

Nutrition