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Classic marinara sauce has an amazing rich tomato red color. Fresh parsley, basil, oregano are some of my favorite spices and they shine brilliantly in this dish. I have been perfecting this sauce, and I’m so excited to share it with you!
Adding brown sugar helps cut the acidity of the tomatoes, but still lets the sauce have a certain brightness. To maximize the flavor, let it sit overnight in the fridge. This marinara sauce tastes fantastic on freshly cooked pasta, in stews, as a dipping sauce, in chicken parmesan, or on a meatball sub. Try using this sauce in our kale and quinoa stew.
Feel free to make a big batch of this classic marinara sauce as it doubles or triples with ease. I encourage you to put some of it away in the freezer to use on a busy day as it freezes extremely well.Print
This simple recipe for classic marinara sauce is one you’ll use again and again. It’s packed with flavor!
- 3 tablespoons olive oil
- 1 1/2 cup yellow onion, chopped
- 3 tablespoon garlic, minced
- 28 ounce can crushed tomatoes
- 5 1/2 ounce can tomato paste
- 1 tablespoon brown sugar
- 3 tablespoons fresh parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- In a large sauce pan, saute the onion in olive oil then add the minced garlic and cook a few minutes more.
- Add the crushed tomatoes, tomato paste, brown sugar, fresh parsley, basil, oregano, salt and black pepper into the saucepan and stir well.
- Bring the sauce to a boil, then let it simmer uncovered for a minimum of 30 minutes. Stir every once in a while.
- You can add homemade meatballs to this sauce to give it more protein.
- This sauce can be easily doubled or tripled for a large crowd or for freezing.
- If freezing, keep in mind how you want to use this sauce: pasta, stew, dipping sauce, chicken or eggplant parmesan, or meatball sub. Measure out how much you will need for each recipe, and label each freezer bag for your intended use.
- Cuisine: Italian