Quick Marinara Sauce
A quick and simple marinara sauce made with onion, garlic, herbs, butter and crushed tomatoes.
Servings: 6 servings
Ingredients
Ingredients
- 2 tablespoonsextra-virgin olive oil
- 2 tablespoonsunsalted butter
- 1 mediumonionfinely diced
- 2-3 clovesgarlicminced or grated
- 2 tablespoonsdried oregano
- 1 teaspooncrushed red pepper flakes
- 1 teaspoondried basil
- 28 ouncescrushed tomatoes
- Salt & pepperto taste
Instructions
Instructions
- Heat a saucepan over medium heat and add 2 tablespoons extra-virgin olive oil and 2 tablespoons unsalted butter.
- When the butter has melted and begins to foam, add 1 medium onion (finely diced) and a pinch of salt. Cook, stirring occasionally, for 3–5 minutes until the onion is softened.
- Add 2–3 cloves garlic (minced or grated), 2 tablespoons dried oregano, 1 teaspoon crushed red pepper flakes, and 1 teaspoon dried basil. Cook, stirring, for about 1 minute until fragrant.
- Pour in 28 ounces crushed tomatoes and stir to combine.
- Bring the sauce to a gentle simmer, then reduce the heat as needed to maintain a low simmer.
- Simmer uncovered for 20–30 minutes, stirring occasionally, until the sauce is slightly reduced and thickened.
- Taste and season with salt and pepper to taste. Remove from heat and serve or use as desired.
Equipment
- Saucepan
- Spoon
Notes
Makes about 3 cups.
Be sure to buy a good brand of crushed tomatoes for this recipe.
You can substitute the dried basil for 1 tablespoon of chopped fresh basil. If using fresh basil, add it with the tomatoes instead of with the other herbs.
Use this quick marinara as a pasta sauce, as a dip for breadsticks or mozzarella sticks, as a stand-in for pizza sauce, etc.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Be sure to buy a good brand of crushed tomatoes for this recipe.
You can substitute the dried basil for 1 tablespoon of chopped fresh basil. If using fresh basil, add it with the tomatoes instead of with the other herbs.
Use this quick marinara as a pasta sauce, as a dip for breadsticks or mozzarella sticks, as a stand-in for pizza sauce, etc.
Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.