Marinara Sauce Recipe
This Homemade Marinara Sauce bursts with garden-fresh tomato and garlic flavor and is so easy to make. Naturally vegan, gluten-free, and freezer-friendly, make this delicious marinara sauce recipe once, and you'll never want to buy pre-made pasta sauce again.
Servings: 4 cups (approximately)
Heat olive oil in a large pot over medium-high heat. Add the onions and stir well to coat in the olive oil. Cook until soft, approximately 5 minutes.
Add the garlic, Italian seasoning, dried parsley, salt, and black pepper to the onions. Mix well and continue to cook for an additional 30-60 seconds.
Add the fresh tomatoes and canned tomatoes (with juice) to the pot and mix well to combine. Cover and reduce heat to medium-low. Allow tomatoes to simmer for 10 minutes, stirring occasionally. Remove cover, stir in the sugar and fresh basil leaves, and continue to simmer for 5 minutes more.
Working in batches, transfer tomato and onion mixture to a large, high-speed blender. Process until desired consistency is reached (careful not to over-process). Repeat until all the tomatoes and onions have been blended.
Return sauce to the pot over low heat and season with additional salt and pepper, to taste.
- If you happen to have a leftover Parmesan cheese rind, toss it in the sauce as it simmers. Just be sure to remove it before you blend it together.
- Take care not to over-blend your sauce as you only want to process it until the sauce is uniformly chunky (not soupy).
- Leftovers: Keep leftover sauce stored in an airtight container in the refrigerator for up to 5-7 days.
- To Freeze: Transfer cooled sauce to freezer-safe bags or storage containers. Remove as much air as possible. Freeze for up to 3 months.
Calories: 121kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 591mg | Potassium: 392mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1085IU | Vitamin C: 22.4mg | Calcium: 40mg | Iron: 0.7mg