Have you noticed how expensive marinara sauce has gotten?!?! The good stuff is $10 a jar. That’s absolutely ridiculous! Especially when you can make triple the amount for the same price. Not only will you save yourself a truckload of money making your own marinara sauce at home, but it tastes far better than anything that comes out of a jar…GUARANTEED! Keep reading to learn how to make one of the tastiest marinara sauces you will ever enjoy. One that can be made in just one pot on your stove in about an hour. You can keep extra sauce in the fridge for up to a week or you can freeze it for longer storage, so you have it on hand at a later date.
How To Make The Best Quick & Easy Marinara Sauce:
There’s a secret ingredient in this easy to make marinara sauce that anyone who suffers from heartburn will appreciate. Adding it to this sauce makes it easy on your stomach and won’t cause you any issues with heart burn. It cuts the acidity of the tomatoes making it an utterly delectable sauce.
Roughly chop onions and place them in a food processor. Process until onions are puréed.
Mince an entire head of garlic.
Gather together the herbs and spices. I use dried herbs in the winter months when I don’t have fresh on hand. Use fresh if you have it!
Heat olive oil in a large stock pot over medium het.
Once oil is hot, add the puréed onions.
Sauté onions till soft, about 4-5 minutes.
Add minced garlic to the pot.
Sauté until fragrant, about 1 minute.
Pour in the 3 cans of crushed tomatoes and fill one can three quarters of the way full with water and add it to the pot.
Stir everything together and increase heat to high.
Bring sauce to a boil.
Once sauce is simmering cover the pot and reduce heat to medium. Simmer sauce covered for about 30 minutes, stirring occasionally until sauce thickens up a bit.
Add the basil, oregano, rosemary, Italian seasoning, salt and pepper.
Stir to combine and simmer over medium low heat until sauce thickens some more, about 10 minutes.
Add a ½ cup brewed black coffee. Stir to combine.
DID YOU KNOW? Adding black coffee to your sauce adds a deep richness to the sauce and reduces the acidic taste common in many tomato based sauces.
Add baking soda and stir to combine.
DID YOU KNOW? Adding baking soda to the sauce neutralizes the acidity of the tomatoes and reduces the chance of getting heartburn.
Sauce will bubble up when the baking soda is added to the sauce. Just keep stirring.
Reduce heat to low and simmer for an additional 10 minutes.
Taste and season with additional salt and pepper if needed.
For a more filling meal, brown a pound of ground beef and drain off any excess fat. Stir in pasta sauce to make a hearty sauce for the meat lovers in the family.
Spoon over pasta and top with grated parmesan cheese to serve.
Cool and store extra sauce in an airtight container in the refrigerator for up to a week. Freeze extra sauce for later use and long term storage.
Once you make your own marinara sauce from scratch you’ll never go back to using the store bought stuff again. Making it at home is so much more cost effective, and you control exactly what’s in it. No unpronounceable chemical additives or preservatives that no one wants to feed their family. This sauce contains just wholesome goodness that you can feel good about feeding your family. Give it a try, I’m betting it becomes your go-to marinara sauce recipe just like it has become mine.
Marinara Sauce
Equipment
- Food processor
Ingredients
- ¼ cup olive oil
- 2 medium yellow onions, pureed
- 1 head garlic, minced
- 3 (28 oz) cans crushed tomatoes
- 20 oz water
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp Italian seasoning
- 1 tsp dried rosemary
- salt and pepper, to taste
- ½ cup brewed black coffee
- ½ tsp baking soda
Instructions
- Roughly chop onions and place them in a food processor. Process until onions are puréed.
- Mince garlic.
- Heat olive oil in a large stock pot over medium het.
- Once oil is hot add puréed onions and sauté till soft, about 4-5 minutes.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the 3 cans of crushed tomatoes and fill one can three quarters of the way full with water and add it to the pot.
- Stir everything together and increase heat to high.
- Bring sauce to a boil.
- Once sauce is simmering cover the pot and reduce heat to medium. Simmer sauce covered for about 30 minutes, stirring occasionally until sauce thickens.
- Add dried basil, oregano, rosemary, Italian seasoning, salt and pepper.
- Stir to combine and simmer over medium low heat until sauce thickens, about 10 minutes.
- Stir in ½ cup brewed black coffee. Stir to combine.
- Add baking soda and stir to combine. Sauce will bubble up when the baking soda is added to the sauce.
- Reduce heat to low and simmer for an additional 10 minutes.
- Taste and season with additional salt and pepper if needed.
- Spoon over pasta and top with grated parmesan cheese to serve.
- Cool and store extra sauce in an airtight container in the refrigerator for up to a week. Freeze extra sauce for later use and long term storage.
Did You Make This?
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