Marinara Sauce

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This is a base sauce that can be modified.

Preparation time:
Cooking time:


Dietary guidance: v v 


2 medium onions, finely chopped
4 garlic cloves, finely chopped
6 tablespoons extra-virgin olive oil
2 (28- to 32-ounce) cans whole tomatoes in juice
1 teaspoon salt, or to taste
1 teaspoon sugar (optional), or to taste


Cook the onions and garlic in the olive oil until they are soft. If we want to add green peppers, carrots or any other ve

I prefer to use fresh tomatos in place of the canned tomatos. If you use fresh any type will work but plumb tomatos are the best.

De-seed the tomatos(leaving the skin on) and place them in a food processor. Process them till you have a liquid. If you want some large chunks hold back some tomatos and cut them by hand. I like to keep the skin on as it is much healthier.

Pour this mixture along with the onions and garlic into a pot and let simmer for at least 30min, I cook it all day to really thicken it up.

There is a lot you can do with this add mushrooms, meat wine or what ever to adjust the taste and use.

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