Jump to recipeAllow your sauce to completely cool, then transfer to a clean jar and keep refrigerated for up to 10 days.
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Rachel’s QUICK Homemade Marinara Sauce 🍅🍅🍅
This recipe is a MUST HAVE for any home cook!
It’s SO quick to make, but doesn’t taste it…deep, complex, and completely divine, fresh marinara flavor!
Bookmark this recipe, then keep a batch on hand in your fridge at all times.
Use this tasty marinara to top your Chicken Parm.
Or spoon on top of your Homemade Cauliflower Crust Pizza.
Don’t forget Pizza Bites!
Meatballs & Marinara were made for each other, and these Italian Meatballs are the PERFECT Weekend Comfort Food!
Breakfast anyone?! Try these 3 Ingredient Italian Baked Eggs.
I often use Cento San Marzano Organic Crushed Tomatoes to make this marinara sauce, but homemade canned crushed tomatoes would be my ultimate LIFE DREAM come true…if only I had taken the time last fall to plan ahead…
Makes 7-8 cups
Ingredients:
- 1 Tbsp olive oil
- 1 sweet onion, finely chopped
- 2-3 garlic cloves, minced
- 2 jars/cans (28 oz each) Italian crushed tomatoes
- 1 Tbsp dried Italian seasoning
- 2 Tbsps raw honey, or pure maple syrup
- 1 tsp sea salt, or to taste
- 1/2 tsp freshly ground pepper
Instructions:
Heat your oil in a large stockpot over medium heat.
Sauté the onion stirring often until softened, 4-5 minutes. Add in garlic and cook for 1 minute more.
Stir in the tomatoes, Italian seasoning, sea salt, and ground pepper.
Bring to a boil then quickly reduce the heat to low, cover and simmer, for 15 minutes.
Turn off the heat, then add the honey and stir to combine.
Use immediately, OR:
Allow your sauce to completely cool, then transfer to a clean jar and keep refrigerated for up to 10 days.
Enjoy!
❤Rachel
Ingredients
- 1 Tbsp olive oil
- 1 sweet onion, finely chopped
- 2-3 garlic cloves, minced
- 2 jars/cans (28 oz each) Italian crushed tomatoes
- 1 Tbsp dried Italian seasoning
- 2 Tbsps raw honey, or pure maple syrup
- 1 tsp sea salt, or to taste
- 1/2 tsp freshly ground pepper
Instructions
- Heat your oil in a large stock pot over medium heat.
- Sauté the onion stirring often until softened, 4-5 minutes. Add in garlic and cook for 1 minute more.
- Stir in the tomatoes, Italian seasoning, sea salt and ground pepper.
- Bring to a boil then quickly reduce the heat to low, cover and simmer, for 15 minutes.
- Turn off the heat, then add the honey and stir to combine.
- Use immediately, OR:
- Allow your sauce to completely cool, then transfer to a clean jar and keep refrigerated for up to 10 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 Tbsp olive oil
- 1 sweet onion, finely chopped
- 2-3 garlic cloves, minced
- 2 jars/cans (28 oz each) Italian crushed tomatoes
- 1 Tbsp dried Italian seasoning
- 2 Tbsps raw honey, or pure maple syrup
- 1 tsp sea salt, or to taste
- 1/2 tsp freshly ground pepper
Instructions
- Heat your oil in a large stock pot over medium heat.
- Sauté the onion stirring often until softened, 4-5 minutes. Add in garlic and cook for 1 minute more.
- Stir in the tomatoes, Italian seasoning, sea salt and ground pepper.
- Bring to a boil then quickly reduce the heat to low, cover and simmer, for 15 minutes.
- Turn off the heat, then add the honey and stir to combine.
- Use immediately, OR:
- Allow your sauce to completely cool, then transfer to a clean jar and keep refrigerated for up to 10 days.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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