Quick and Easy Marinara Sauce to go with your favorite pasta, zoodles, or spaghetti squash. I love it!
This post contains affiliate links meaning I will receive a commission from any purchases made from those links. I only recommend products I have tried and love.
Do you ever get the urge to make homemade marinara sauce? If not then let’s be real, this recipe is just not for you. And those of you that do are in luck because this sauce is amazing because it comes together in 20 minutes start to finish. Oh, it tastes darn good too! Twenty minutes is about how long it takes that pot of water to come to a boil and cook your pasta amiright?!
You know what else takes me 20 minutes? From start to finish…1. getting our kids into the van in the morning, 2. going for a quick morning run, 3. making this mexican-style bruschetta, 4. cleaning up our floor after supper every evening (I’m not sure the kids get any food into their mouths), and 5. coming up with this list! 🙂
So, twenty minutes isn’t much and if it’s something you are interested in then it’s easy to find time to do it! I cannot wait to start adding this sauce to other recipes. It’s gonna be great. It’s surprising what a little fresh basil and garlic can do.
Fun news- today (well, yesterday when you are reading this) marks the day of my launch party with Pampered Chef™. I am totally excited for this journey to hopefully meet new people, cook up a storm, and share some secrets of mine to make cooking easier and less stressful. Because isn’t that the goal…eat better food while spending less time preparing it? Oh and learn about some awesome new products along the way! Rockcrok® you are calling my name! Any piece of cookware that you can put on the stove, in the oven, under the broiler, in the microwave, on the grill, and even stick it in a slow cooker stand…OMGEE!
Fast Facts: The most nutritious and sweetest fresh tomatoes are the smallest cherry tomatoes. Interesting–> Processed tomatoes like tomato paste and sauces are even more nutritious because they are processed shortly after harvest and the canning process increases absorption of lycopene due to the heat involved. So cooking fresh tomatoes will increase the bioavailability of their nutrients aka you will absorb more nutrients and reap the benefits!
Reference: Eating on the Wild Side by Jo Robinson (my favorite book!!)
20-Minute Marinara Sauce
Ingredients
- 2 tablespoons butter
- 1/3 cup yellow onion chopped
- 1/4 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 3 cloves garlic minced
- 28 ounce can crushed tomatoes
- 5 basil leaves chopped
- 1 tablespoon olive oil
Instructions
- In a medium saucepan, melt butter over medium heat until melted.
- Add chopped onion, oregano, and salt. Cook for 3-5 minutes until onion has softened and becomes translucent, stirring occasionally.
- Add garlic and combine with ingredients.
- Stir in crushed tomatoes and sugar. Increase heat to medium-high heat and bring to a simmer and then reduce heat to medium-low.
- Cook for 10 minutes and allow sauce to thicken a bit.
- Remove from heat and stir in olive oil and basil.
- Season with salt if necessary and black pepper.
Notes
