Homemade Basil Marinara Sauce
- PREP 10min
- COOK 35min
- TOTAL 45min
Making marinara sauce is so simple, and it tastes much brighter and more fresh than what you can buy at the store.
You Will Need
1/4 cup (60 ml) extra-virgin olive oil
3 cloves garlic, thinly sliced
1/2 large onion, finely chopped (about 1 1/4 cups)
1 medium carrot, peeled and grated (about 1/2 cup)
2 (28-ounce) cans whole peeled tomatoes 0r about 4 pounds fresh tomatoes, see notes
1 dried bay leaf
20 fresh basil leaves, roughly chopped
Salt and fresh ground black pepper
Directions
Prepare Sauce
Heat olive oil in a large pot over medium-low heat. Add onions and garlic then cook, stirring occasionally, until softened but not browned – about 8 to 10 minutes.
Add the grated carrots, and a pinch of salt then cook another 3 to 5 minutes, stirring occasionally until softened.
Crush Tomatoes
While the vegetables cook, open tomato cans then pour tomatoes with juices into a large bowl. Use your hands or a potato masher to crush the tomatoes until desired sauce consistency.
To Finish
Add crushed tomatoes with all juices and bay leaf to pan. Stir sauce then bring to a boil. Reduce heat to a gentle simmer and cook, uncovered and occasionally stirring, for 20 to 30 minutes. Season to taste with salt and pepper. (Note – if the sauce is too bright or acidic, try adding a pinch of sugar to balance the acidity from the tomatoes).
Remove bay leaf and discard then stir in chopped basil. Use straight away or refrigerate up to one week or freeze up to 6 months.
Adam and Joanne's Tips
- Fresh tomatoes: While it is not absolutely necessary, for the best textured sauce, peel the tomatoes. To do this, cut an “X” in the bottom of each tomato then add to boiling water for about 1 minute. Then plunge into icy water. The peel should come off easily. You will need about 4 pounds of tomatoes to equal 2 (28-ounce) cans.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We assumed 1/2 teaspoon of salt.
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