Homemade Marinara
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
2 28 oz cans crushed tomatoes
1 medium onion
4 cloves garlic
3 Tbsp olive oil
1 6 oz can tomato paste
1 Tbsp dried basil
1/2 Tbsp dried oregano
2 medium bay leaves
1 Tbsp brown sugar
2 Tbsp balsamic vinegar
Directions
Finely dice the onion and garlic. Cook in a large pot with 3 Tbsp of olive oil until very soft and slightly golden brown. I wanted to make a sweeter sauce which is why I let the onions and garlic caramelize a bit. If you don’t like sweet sauces, proceed to the next step before they get any color on them. Add the rest of the ingredients to the pot. Simmer on medium/low for one hour. Be careful of the splattering sauce! Leave a lid on the pot but slightly ajar to allow steam to escape but keep flying blobs of sauce from landing on your counter top. Taste the sauce after a half hour or so and adjust spices and seasoning to your liking. The proportions listed above yield a slightly sweet and tangy sauce. If you like savory sauces, leave out the balsamic vinegar and reduce the sugar to 1 tsp. Some sugar is usually needed to balance the high acidity of the tomatoes.