This marinara is fantastic to use in lasagna, pizza, or even just as a dip for Italian bread. It’s quick, simple, tasty, and easy to adjust to your own personal taste. You can always add some oregano for an extra pizza flavor, or add some spice, or meat. Play with it and you’ll come out with amazing variations.
The sauce can be used immediately or stored in the fridge. When I’m using it the same day, I usually keep the heat on very low after it’s done simmering, while preparing other ingredients, then store any extra sauce left behind.This recipe is inspired by, and adapted from, Giada De Laurentiis’s Quick Marinara recipe.
1 medium onion, chopped
3-5 garlic cloves, minced
2 (28 ounce) cans crushed tomatoes (Italian flavored are ok)
1 bunch of fresh basil, stemmed
1 tsp sugar
Salt and pepper
Heat a thin layer of olive oil in a medium saucepan. Add onions and cook on medium-low heat. Check on them to make sure they don’t overcook.
While the onions are cooking, puree in a blender 1 can of crushed tomatoes and the basil until thoroughly combined. Set aside. Add garlic to the onions and continue cooking on medium heat until onions are transparent (do not brown), approximately 1-2 minutes. Add more olive oil if necessary.
Stir in the tomato/basil puree, and the other can of crushed tomatoes. Rinse both cans with a little water and add the tomato water. Stir in sugar, and add salt and pepper to taste. Bring to a simmer on medium-high heat, then reduce heat to medium and simmer at least 15 minutes, stirring occasionally.