Marinara Sauce
Learn the quick and easy way to make the best tasting homemade marinara sauce for a fraction of what the store bought brands cost.
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.