Easy Homemade Marinara Sauce

This easy homemade marinara will have you never buying store bought marinara again! This recipe is easy to follow and only a short amount of time to prepare and enjoy! You can jar this Marinara and store in your pantry and you can use this as a base for other recipes. I love to use this base for my homemade tomato soup.

Ingredients Needed:

• Olive Oil

• Yellow Onion

• Garlic

• Salt & Pepper

• White Wine (your choice)

• San Marzano Peeled Tomatoes

• Parsley

• Oregano

• Bay Leaves
  

Recipe Notes:

• Strain puree from tomatoes and put tomatoes in a bowl and crush. Keep your tomato can and fill about half way with water to get all the puree on the sides of the can.

• If you don’t want to use wine you will be using the water puree from your tomato can.

• Dice onion and mince garlic while pan heats up with oil. Wait until oil is shimmering before adding onions.

• You can use your favorite herbs for this recipe.

• Be aware when adding salt this will be to taste and to know that the tomatoes absorb the salt and so you will want to taste your sauce throughout or half way through to ensure you don’t need more.

Tools Needed:

Mason Jar Set - The pack comes with 6 mason jars and lids, brush, and labels. These are great if you want to can and store you marinara sauce.

Electric Mason Jar Sealer - This is a game changer for canning! Makes it so easy to can your and store your goods with out all the hassle of boiling and waiting for seals.

Recipe Ingredients:

• 1 28oz can of San Marzano peeled tomatoes

• 1 half of a large yellow onion

• 4 cloves of fresh garlic

• Salt & pepper to taste

• ¼-½ cup white wine (optional)

• 1 tsp parsley

• 1 tsp oregano

• 2 bay leaves

Directions:

1. Prepare your tomatoes by straining out the purée and setting aside-KEEP THE CAN! Put your the tomatoes in a bowl and begin to mash them. You can use your hands to crush the tomatoes, or you can use a pastry cutter. Fill your can with about half way with water and set aside.

2. Dice your onions and mince your garlic.

3. In a large sauce pan add olive oil and heat on medium high until oil begins to shimmer. Once heated up add in your diced onions and statue for about 2-3 minutes.

4. Add 4 garlic cloves to your sauce pan and cook until fragrant. Add in a dash salt and pepper and stir.

5. Pour in ¼ cup of white wine (if you’re not using wine add ¼ cup of your water purée from the can of tomatoes). Let cook for about 3 minutes to cook off the alcohol and sugars.

6. Mix in your crushed tomatoes and let it come to a simmer.

7. Reduce heat to medium/low and add in 1 tsp parsley, 1 tsp oregano, 2 bay leaves, and more salt and pepper to taste. Put a lid on your pan and let this simmer for about 30 minutes, stirring every now and then. You do not want your sauce sticking to the pan, stay close by and stir frequently. Taste half way through and add more seasoning if needed.

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