There is so many marinara and tomato sauce recipes. This one is my favorite. It’s simple and delicious.
I’ve always loved tomato-ey sauces. It is such a life saver during the weekly night.
It is traditionally served over pasta, but is equally delicious with polenta or rice. It also makes a wonderful sauce for grilled vegetables or baked tempeh or tofu. Tomatoes cooked with oil provide a good source of lycopene.
Marinara sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions and sometimes seafood. However, its many variations can include the addition of capers and olives.
This sauce is widely used in Italian-American Cuisine, which has diverged significantly from its origins.
I have used fresh tomatoes in this marinara sauce, but if you don’t have any you can use canned tomatoes instead.
- 2 yellow onions, peeled and diced (about 2 cups diced)
- 2 Tbsp olive oil
- 5 cloves of garlic, minced (about 2 Tbsp)
- 1 teaspoon oregano
- 2 Tbsp fresh Basil, minced
- 1 Tablespoon honey for vegan replace with maple syrup
- 12 cups peeled and seeded fresh ripe tomatoes
- 2 Tablespoons tomato paste
- salt and pepper to taste
- pinch of cayenne
- In a large saucepan, heat the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize.
- Add the garlic, oregano and fresh basil cook for 5 minutes. Add the honey or maple syrup, the tomatoes and their juice and tomato paste and stir to combine. Bring to a simmer and cook on low, stirring occasionally for at least 2 hours.
- Add salt and pepper to taste and a pinch of cayenne.