The Kitchen · Kitchen Basics
Homemade Marinara
From The Kitchen · a prep-ahead staple
A homemade marinara is one of the most versatile recipes you can keep on hand. I use it with spaghetti squash, turkey meatballs, vegetables, and baked dishes.
Scale
Ingredients
- ¼ cup olive oil
- ½ small onion, very finely chopped
- 4 garlic cloves, minced
- 2 (28-ounce) cans crushed San Marzano tomatoes
- ½ teaspoon basil
- Pinch red pepper flakes (optional)
- Sea salt and pepper
- ¼ cup chopped fresh basil
Method
- Sauté onion in olive oil until soft.
- Add garlic and cook for 30 seconds.
- Stir in tomatoes and seasonings.
- Simmer uncovered for 30–40 minutes.
- Stir in fresh basil just before serving.
Storage: Refrigerate up to a week, or freeze in portions.
Gina's tip
Freeze portions for easy weeknight meals.
Coach's Note
A jar is fine on a hard day — no guilt. But make this once and you'll taste why it's worth a slow Sunday simmer now and then.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina