Keep some Quick Marinara Sauce in your freezer at all times. You can make so many different Italian dishes out of it.

A light and healthy tomato sauce with hints of garlic and olive oil with fresh basil

Quick marinara sauce is an invaluable staple in our house. I try to have some in the freezer at all times. It has saved the day more than once when I thought at the last moment – oops what’s for dinner??  Marinara sauce is not just for spaghetti.  It is also a pizza sauce, a dip for chicken tenders or a Stromboli, a start for chicken parmesan and a base for many other sauces.  It is a serious work horse in the kitchen.

When it comes to dieting, it really helps to have a few of these quick fixes around, just like the salsa recipe I posted on Monday.  I can defrost the marinara sauce in a few minutes then heat it up.  It is also a great way to get vegetables into your children without them realizing it.  What this has tomatoes in it?  Where?

I use to think I had to take hours to make my spaghetti sauce and add a ton of different flavors to it.   I have found I can really strip it down and just use a few good ingredients.  I can still get fabulous flavor without letting it simmer for hours.  The great part is I can morph this recipe into a meat sauce by adding turkey sausage or meatballs.  I can throw in other vegetables and make a vegetable sauce  I can top chicken and make chicken parmesan or I can use it in lasagna.  It sure is a relief to be able to skip a step making lasagna.  Don’t forget the pizza – who needs delivery when you already have sauce made.

Are you ready to run to the kitchen to make marinara sauce now?  One quick note, since there are so few ingredients get a good canned tomato.  I like to get San Marzano whole peeled tomatoes.  The whole tomatoes have better flavor and none of that “tin” flavor from the can.  That also means if you want it chunky you can make it chunky.  Don’t skip the fresh basil it really perks up the flavor.  One other thing I love to do is taste the sauce  before I cook it and after.  Why?  It is silly but I still get a kick out of tasting how much the sauce changes and flavor develops after simmering.  It always surprises me.  Food nerd flag flying high!

A spoonful of tomato goodness

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Yields 8 servings

Quick Marinara Sauce

5 minPrep Time

30 minCook Time

35 minTotal Time

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Ingredients

• 28 ounce can whole tomatoes, preferably San Marzano
• 2 garlic cloves, minced
• 1/4 large onion, cut into quarters
• 2 tsp. dried oregano
• 2 tsp. kosher salt
• 1/4 tsp. crushed red pepper
• 1/2 tsp. sugar
• 3 tbsp. tomato paste
• 1 tsp. olive oil
• 1 bay leaf
• 1/4 cup fresh chopped basil

Instructions

1. In a food processor, puree the tomatoes and the next 7 ingredients (through tomato paste).
2. Heat olive oil in a medium saucepan, add the pureed tomatoes and bay leaf. Bring to a boil then reduce to a simmer.
3. Let simmer for 20 minutes, stirring occasionally.
4. Take off the heat and remove the bay leaf. Stir in the fresh basil.

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https://fooddonelight.com/quick-marinara-sauce/

Christie

Check out these other Italian favorites:

Penne with Roasted Red Pepper Sauce and Turkey Sausage

Eggplant Parmesan Calzones

Grilled Andouille Pizza with Arugula