Homemade Marinara Sauce

I know I’ve posted a lot of food recipes lately, but I made this one for the first time this week and it’s way too amazing not to share immediately.  Today’s experiment: Homemade Marinara Sauce.

I normally buy our spaghetti sauce in a jar at Aldi, which is the cheapest place in town. When I did the comparison to see if it was cheaper for me to make the sauce myself as opposed to buying the premade in a jar, I found that they cost the same. I was a little bummed by that because I wanted to be saving some money. Oh, well, I thought.

Let me tell you, I am making this sauce from now on. I used to make homemade sauce all the time when I lived abroad, but it was always lacking flavor and super watery; leaving pizza dough soggy and pasta floating in a pool of water. Don’t get me wrong, Aldi is great, but this homemade sauce tastes like the name brand, top dollar sauce for the same price at the cheapo depot sauce that tastes subpar. AND the prep time on this recipe was about five minutes.

Marinara Sauce

  • 1/4 cup oil
  • 3 cloves garlic, pressed
  • 2 28-oz cans of whole tomatoes, slightly pureed (original recipe said to give them a “whirl” in the food processor; I literally push “pulse” three times and they were done)
  • 12-oz can tomato paste
  • 8 tsp basil (this is what I got when I converted from the “fresh” measurements on the original recipe)
  • 4 tsp oregano
  • 1 tbsp sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 8 tsp parsley
  1. Heat the oil on medium high and saute the garlic in it for one minute.  This allows the garlic to infuse the oil with it’s deliciousness. Let it go longer than a minute and you run the risk of making the garlic bitter, which will ruin the entire batch of sauce.  No pressure.
  2. Add the pureed whole tomatoes and the tomato paste.
  3. Toss in the spices and seasonings. The original recipe said to add parsley last, but I do not know what would happen if you added it sooner. Explosion? Release of toxic fumes? I don’t know.
  4. Let this puppy simmer for 20 minutes.

That’s all! So easy! This recipe makes a little bit more than two 28-oz jars. Add cooked meat if you want and store in the fridge or freezer.  Enjoy!


2 thoughts on “Homemade Marinara Sauce”

  1. We just had this for dinner. It was really good and it makes a lot too. Thanks for the recipe. I’ll definitely make again!

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