This is a simple marinara sauce that has the classic flavors of garlic, tomatoes, oregano and basil. This is a very satisfying marinara that you can use for any pasta dish. I use it for my Vegan Eggplant Parmesan recipe. It is super easy to make. The most difficult part is waiting for it to simmer long enough to be ready! The longer that you let it simmer, the more the flavors will marry together and become perfectly balanced.
I love garlic and use a whole head of it in here! A whole head means extra flavor! In my personal opinion, you can never have too much garlic! I sauteé the garlic in oil, then add in the onions, and then add in the dry herbs. This method allows the oil in the sauce to build the flavor. The oil will permeate the whole dish of tomatoes and give you a more flavorful outcome!
I also use a little bit of sugar in here to balance out the acidity of the tomatoes. If you don’t like to use sugar, you can use some agave nectar or shred a fresh carrot in there for some natural sweetness!
This recipe makes a serving for four. We have a small family and this is about how much I make these days. It’s easy to double or even triple for a larger crowd. You could also make double or triple and freeze the rest for up to six months! You can divide it into portions to use for a quick dinner on future nights.
I hope that you give this marinara a try! It’s basic but it’s also my favorite! Who says basic can’t be great?
Ingredients:
- A whole head of garlic- 15 cloves! (finely minced)
- 2 Tbs. olive oil
- 1/2 yellow onion
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. crushed red pepper (optional)
- 1 28 oz. can of San Marzano peeled tomatoes.
- 2 tsp. of organic cane sugar
- 1/2 tsp. salt
- 10 basil leaves (gently chopped or torn)
Method:
- Heat the olive oil in a medium sauce pan over medium-high heat. When the oil moves freely over the pan, add in your garlic. Sauté until it begins to get a little golden.
- Before the garlic gets too brown, lower the pan to medium heat and add in the onions. The moisture in the onions will deglaze the pan a bit. Sauté for a couple of minutes until the onions become more fragrant.
- Add in the dry herbs and the crushed red peppers to the pan and sauté for another minute or two. The herbs will flavor the oil that will in turn flavor the sauce. When these seasonings become fragrant, add in the can of tomatoes.
- After you’ve added in the tomatoes add in the sugar and salt. Then, as your sauce comes to a boil, break up the big tomatoes with the back of a wooden spoon. This allows for a more authentic texture of your marinara sauce.
- Allow the sauce to simmer for at least thirty minutes. When you are almost ready to serve the sauce add in the fresh basil. I find that the fresh basil at the end will offer a bit of brightness that contrasts the roasted garlic and herb flavor.
- Pour over fresh pasta, or check out my Vegan Eggplant Parmesan recipe! This is a fantastic sauce that will please any palate!
