Seedless marinara sauce recipe
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This easy, seedless marinara sauce is the perfect base for all your Italian favorites! It’s made with just a few simple ingredients, and comes together in under 30 minutes. Use it to make pasta, pizza, or simply as a dipping sauce. You’ll never go back to store-bought marinara again!
Ingredients:
1 28-ounce can crushed tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon chopped fresh basil leaves
Instructions:
In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened, stirring occasionally.
Add the crushed tomatoes and salt, and bring to a simmer. Cook for about 15 minutes, or until slightly thickened.
Stir in the black pepper and sugar. Taste and adjust seasoning as necessary.
Stir in the chopped basil leaves and serve.
Notes:
This sauce can be made ahead of time and refrigerated for up to a week. Reheat before serving.
If you prefer a smoother sauce, you can purée the sauce with an immersion blender before adding the basil.
Seedless marinara sauce recipe
This easy, seedless marinara sauce is the perfect base for all your Italian favorites! It’s made with just a few simple ingredients, and comes together in under 30 minutes. Use it to make pasta, pizza, or simply as a dipping sauce. You’ll never go back to store-bought marinara again!
Ingredients:
1 28-ounce can crushed tomatoes
1/2 onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
1 tablespoon chopped fresh basil leaves
Instructions:
In a large saucepan, heat the olive oil over medium heat. Add the onions and garlic, and cook until softened, stirring occasionally.
Add the crushed tomatoes and salt, and bring to a simmer. Cook for about 15 minutes, or until slightly thickened.
Stir in the black pepper and sugar. Taste and adjust seasoning as necessary.
Stir in the chopped basil leaves and serve.
Notes:
This sauce can be made ahead of time and refrigerated for up to a week. Reheat before serving.
If you prefer a smoother sauce, you can purée the sauce with an immersion blender before adding the basil
