Homemade marinara sauce is so easy to make that I often wonder why we are willing to pay so much for so little at the grocery store. The recipe below is easy to make and can be doubled so you can freeze it and keep it handy year ’round.
Give it a try! Don’t be afraid to adjust the seasonings…that’s the fun part of cooking almost anything!
Serve over any pasta, or add frozen meatballs and have meatball subs! Don’t forget what a difference a little sprinkle of parmesan cheese makes, and enjoy!
You will need:
Large mixing bowl
Large, heave saucepan
2 cans whole peeled tomatoes (28 oz size)
1 small can tomato paste
1 1/2 teaspoons salt
1/4 tsp red pepper flakes
1 tsp sugar
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup olive oil
3/4 cup chopped onions
5 cloves garlic, minced
3 red bell peppers, seeded and diced (may substiture with green peppers)
In a mixing bowl, crush tomatoes in a blender or with your fingers to form a course puree. Add the tomato paste, salt, pepper flakes, sugar, basil, and parsley. Stir well and set aside.
In a large saucepan, heat olive oil over medium heat and add the onions. Cook for 5 minutes, stirring until the onions start to soften. Add the garlic and cook for two minutes . Be sure to not brown the garlic! Add the tomato mixture, and simmer over medium-low heat for 30 minutes, stirring occasionally. Add the bell peppers, and simmer until the peppers are tender. Taste occasionally and adjust seasonings as needed. We personally prefer a strong garlic taste; many do not.