First up, I’m not Italian. My very best friend is and so you’d think this would be her recipe but nope. I learned the importance of San Marzano tomatoes and after watching countless episodes of DDD where they alllll have a marinara sauce, I thought “Hey, let’s give this a try” so I did and my non Italian family and friends all love it. It is the base to a lot of foods I use so it probably is semi important to go ahead and get it up.
Like I said, SAN MARZANO tomatoes make *all* the difference in the world. When I’m making this for non picky eaters, I even squeeze the tomatoes by hand. You could always blend it but this way makes it seem so much more authentic (and delicious)!
- 1 medium onion (I always use Vidalia) finely chopped
- Olive Oil
- 2 cloves garlic (crushed)
- 2 tsp Dried Basil (1 tsp if fresh)
- 1 tsp Dried Oregano
- 1 tsp Garlic Salt
- 1 tsp Onion Powder
- 1-2 TBsp Sugar
- 1 large Can San Marzano Tomatoes
- 1 TBsp Tomato Paste
- Reserved Pasta Water
Heat enough olive oil to cook your onion in the bottom of a large pot at medium high. Add Onions and cook until translucent. Add garlic, and cook for another few minutes. Add Basil, Oregano, Salt, Onion Powder, & Sugar. Add in the entire can of San Marzano Tomatoes. (Don’t drain that tomatoey goodness). I squish the tomatoes by hand and pull out the veins/seeds but you are more than welcome to do that in a separate bowl. I’m just lazy I guess.
Add in the tomato paste and simmer for 15-20 minutes on low. Add stock/pasta water to make the sauce runnier if it gets too thick. I usually add a bit more of the basil than most, but that’s just when I’m cooking for me. So if you want it amped up, just add extra. Since there’s that pesky cooking rule that you can always add more but never take it out.
Most of the time I at leeeeeast double this recipe and keep it on hand for everything from pizzas to lasagna to just dip bread into! I’ve got a few dishes I’ll be putting up including this sauce and it truly makes them taste better than anything in a jar!