Fail-Proof Marinara Sauce
Vegan, Gluten-free, Nut-free, Soy-free, Grain-free, Freezer-friendly
This recipe is borrowed from Oh She Glows, Every Day by Angela Liddon
¼ cup extra-virgin olive oil
1 medium/large sweet onion, diced (2 to 3 cups)
5 or 6 medium cloves garlic, minced
1 tsp fine sea salt, or to taste, plus a pinch
2 (28 ounce) cans or jars no-salt-added crushed, pureed or diced tomatoes, with juices
2 bay leaves
1 tsp dried oregano
Freshly ground black pepper
½ cup fresh basil leaves, finely chopped
- In a large pot, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt and stir to combine. Saute over medium heat for 4 to 5 minutes, or until the onion is softened.
- Stir in the tomatoes with their juices, bay leaves, oregano, salt, and pepper to taste. Simmer for at least 30 minutes, until the sauce thickens. It should reduce in volume by 1/3 to ½. Discard the bay leaves.
- At this point, if you prefer a smooth sauce, you can puree it in a blender or directly in the pot using an immersion blender. Otherwise, simply leave the sauce chunky.
- Remove from the heat and stir in the basil. Taste and adjust the salt and pepper, if desired. Store the cooled sauce in an airtight container in the fridge for up to 1 week or in the freezer in a freezer-safe sip-top bag or container for 1 to 2 months.