Ingredients:
Good quality Extra Virgin Olive Oil
1 yellow onion fine diced
3 minced garlic cloves
1 jar of Italian brand Passata (Tomato Puree) with Basil
1 can of peeled San Marzano Tomatoes (I like Cento brand)
All the following seasonings are to taste, but I’ll give approximate measurements
1 tbsp Kosher Salt
1 tsp Oregano
2 tsp Fresh Cracked Black Pepper
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Red Pepper Flakes (Optional if you like a little spice)
*A few fresh basil leaves are great if you don’t have basil in your passata
Cooking Instructions:
Fine dice a yellow onion and saute for about 5 minutes with extra virgin olive oil. Add in 3 minced garlic cloves and saute for about a minute. Then one jar of Italian passata (This is simply tomato puree). One can of peeled San Marzano’s. Then rinse the jar out with a third cup of water and pour in the pot. Stir it all up. Then kosher salt, oregano, fresh black pepper, garlic powder, onion powder, and red pepper flake if you want some spice. Stir it all up well. Taste it and if you want to add some sugar then go for it, up to you. I like to use a stick blender and smooth it all out. Lower your heat and simmer for about an hour covered with a little crack to allow it reduce and concentrate the flavors. Don’t forget to stir occasionally so it doesn’t burn. There you go, homemade marinara.
Cook Time: 60 mins