Super Simple Marinara Sauce

On Saturday night, I couldn’t decide what I wanted for dinner. What I knew is that I wanted comfort food. Last Thursday, I got rear-ended on the way to work, and to be honest, I just haven’t felt the same since it happened.

My back is sore, my spirit is worn down, and I’m craving comfort food pretty consistently since the incident. I’ve stayed within my calorie allotment for the most part, and have been tracking everything I’ve been eating… but it’s been more warm and carby than usual… which is I guess what happens when you get jolted unexpectedly. Good news is my car only has slight damage and my back will heal….

My sister-in-law Beth tried this recipe a few weeks back and has been raving about it. We both love a super simple sauce… and this one is perfect for pastas and to serve as a crockpot recipe base. I was able to freeze 3 cups of the sauce for future use, and 2 cups are in my fridge for use this week. So excited!

Super Simple Marinara Sauce

Adapted from Food.com

Makes 5 1/2 cups

INGREDIENTS

56 oz. tomatoes with basil, whole and canned
1 Tbsp. olive oil
1/4 cup onions, minced
2-3 garlic cloves, peeled and minced
1/4 tsp. salt and pepper, freshly ground
6 fresh basil leaves, sliced chiffonade-style
1/8 teaspoon dried oregano

INSTRUCTIONS

1. Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.

2. Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, salt, and pepper and cook until soft and just beginning to brown, about 3 minutes.

3. Stir in garlic, and cook until softened, about 30 seconds.

4. Stir in tomatoes and reserved juices, increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.