This Marinara Sauce is a delicate yet spicy, savory sauce, the perfect sauce for pasta, Miracle Noodles, Lasagna, or for bread stick dip. You can easily adjust ingredients and amounts to fine-tune the flavors to suit your tastes — more garlic, less oregano, maybe another dollop of tomato paste or a little more bell pepper. Thin or thicken as needed and make it your own.
- 1 – 2 T EVOO
- 2 garlic cloves, minced
- 1/2 red or white onion, finely chopped
- 1 red, orange, yellow, or green bell pepper, seeded and finely chopped
- 1 T chopped fresh basil, OR 2 t dried basil
- 2 t chopped fresh oregano, OR 1 t dried oregano
- 2 16-oz cans tomatoes, either whole, chopped, or as sauce — your choice, OR 2 lb chopped fresh tomatoes
- 2 T tomato paste
- Heat the EVOO in a large, heavy skillet over medium heat and add the EVOO.
- When it’s hot, add the garlic, onions, and peppers and cook until the onions are translucent, about 10 minutes.
- Add the basil and oregano, stirring to combine, and cook another minute or so.
- Add the tomatoes and tomato paste, stirring well to combine.
- Turn the heat to low, cover, and simmer anywhere from 15 minutes to several hours, whatever you feel like doing or whatever time you can afford. Longer cooking creates a deep, richer flavor. Shorter cooked sauces are delicious, often with a fresh, lighter flavor. The choice is completely yours. Note: if you used whole tomatoes in the sauce, crush them between the back of a wooden spoon and the edge of the pan while the sauce simmers.
The Marinara sauce is ready to eat! It will stay in the refrigerator for a week or more, and it freezes very well.