Quick Marinara Sauce

1. 1

   Heat the oil in a medium saucepan over medium-high heat.

2. 2

   Add the onion and garlic, and cook stirring, until lightly browned, about 3 minutes.

3. 3

   Add the tomatoes, their juice, and bring to a boil.

4. 4

   Adjust the heat to maintain a simmer, and cook covered, for 10 minutes.

5. 5

   Add the herbs and chopped fresh tomatoes, if using, and simmer for a few more minutes until fresh tomatoes are cooked through.

6. 6

   Remove and discard the herb sprigs.

7. 7

   Stir in the salt and season with pepper, to taste.

8. 8

   Use now, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

9. 9

   Cook's note: For more texture add seeded chopped tomatoes at the end.

10. 10

    Also add fresh chopped herbs for a fuller herb flavor.

11. 11

    Serving Suggestions: Serve this sauce over a pound dry pasta; linguini, fettuccine, spaghetti or fusilli, or, polenta, egg dishes, shellfish, or use for stews or braises.

12. 12

    This sauce, when cooked a little longer and slightly thicker (around 2 cups), is also ideal for spreading on pizza.

* Per serving · 4 servings · Values may vary.

No additional tips available.