| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | about 6 cups |
Ingredients
- 1/4 cup extra-virgin olive oil
- 1/4 medium onion, diced (about 3 tablespoons)
- 4 cloves garlic, sliced
- 3 (28-ounce) cans whole, peeled, tomatoes, roughly chopped
- 3 sprigs fresh thyme
- 1 small bunch fresh basil, leaves chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper
Instructions
- Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 5 minutes. Add the tomatoes with about half of their juices (discarding the rest), the herb sprigs and basil and bring to a boil. Reduce heat and simmer, uncovered for about 25 to 30 minutes or until thickened.
- Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Serve or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 154 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 981 mg |
Reviews
My family loves this marinara! It’s simple to make and very flavorful!
I added a teaspoon of sugar to cut the acid of the tomatoes
Used the recipe word by wod and tasted pretty basic, like I usually make it.
This sauce was fabulous with the meatballs that went with it. It also froze very well so I was able to make plenty and enjoy it again several weeks later.
I was very impressed with the taste of this sauce, it tasted better that most store bought marinara sauces. The basil and garlic blended very nice. This recipe will go into my file for future reference.
This is a simple sauce to make, you can’t go wrong here.
Good and hearty
This recipes is easy, versatile, and tasty. I skip the fresh thyme and use dried italian seasoning instead, I grow basil but not thyme and this allows me to make this using ingredients only from my pantry and garden. Tastes great in casseroles, with meatballs or sausage, or just plain with pasta. Also freezes nicely and keeps in the fridge for up to a week.
My husband loved this sauce with the meatballs. Thought it was better than any he had ever had at any of the well know Italian Restraunts.
Perfectly flavored sauce to use now. Or make extra & freeze for later, to use in chicken parmesan, lasagna, more spaghetti, baked ziti. Can make less chunky/rustic by using alternate mix of 1 can whole tomatoes, 1 can diced, 1 can crushed. Flavor & freshness of sauce remains the same….wonderful.