Quick Marinara Sauce

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
about 3 1/2 cups
Level:
Easy

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, chopped
  • 3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can), chopped or crushed by hand
  • Fresh thyme sprig
  • Fresh basil sprig
  • 3 plum tomatoes, chopped (optional)
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
Directions
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes. Add the tomatoes, their juice, and bring to a boil. Adjust the heat to maintain a simmer, and cook covered, for 10 minutes. Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.

  • Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

  • Cook's note: For more texture add seeded chopped tomatoes at the end. Also add fresh chopped herbs for a fuller herb flavor.

  • Serving Suggestions: Serve this sauce over a pound dry pasta; linguini, fettuccine, spaghetti or fusilli, or, polenta, egg dishes, shellfish, or use for stews or braises. This sauce, when cooked a little longer and slightly thicker (around 2 cups), is also ideal for spreading on pizza.

  • Copyright 2003 Television Food Network, G.P. All rights reserved


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    Marinara Sauce

    Recipe courtesy of Ree Drummond