There is always marinara sauce in my freezer. When I have time, I make a big batch of fresh tomatoes. And, sometimes, I make a big batch with canned tomatoes. Then, I freeze them in batches so I can use them on busy days. I like to use it on its own over pasta or make a mushroom sauce, meat sauce, or vegetarian lasagna.
Step-by-step: Homemade marinara sauce recipe
In a Dutch oven or heavy bottom saute pan, saute onions, carrots, and garlic in oil with a wooden spoon until they are translucent.Pro tip – I like to finely chop the onions, carrots, and garlic so they almost disappear in the sauce.
Add the brown sugar. Saute for 2 minutes until the sugar caramelizesPro tip – This is the secret to the deep color in this sauce. Caramelizing the sugar will deepen the color of our sauce Next, add the crushed tomatoes, tomato paste, and dried oregano – combine well. Season with salt and pepper. And, add the water, parsley, and basil leaves.Pro tip – I like to add the whole sprigs of basil in there so I can take it off easily
Bring to a boil then lower the heat and simmer on medium-low for 10 minutes or until the sauce is thicker and you see some oil on the surface of the sauce. (looks shiny) Pro tip – The sauce will thicken and deepen as it cools. Taste and adjust seasoning. Serve with your favorite pasta, or use in your recipe as directed.Pro tip – this sauce freezes well for up to 3 months.
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