Marinara Sauce
Total Time
40 mins
Prep Time
10 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(38)
Ingredients
3 cups
- 2 tablespoons extra-virgin olive oil
- ⅓ cup finely minced shallot
- 2 large garlic cloves, finely minced
- ½ teaspoon sea salt
- Freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 2 teaspoons balsamic vinegar
- ¼ teaspoon cane sugar
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
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Preparation
Step 1
Heat the olive oil in a medium pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.
Step 2
Add the tomatoes and their juices, balsamic vinegar, cane sugar, oregano, and red pepper flakes. Cover and simmer over low heat for 20 minutes, stirring occasionally. Season to taste.
Step 3
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Chef's notes
This sauce is easy enough to whip up on a weeknight, but it’s also a great recipe to make in advance. Store it in an airtight container in the fridge for up to a week, or freeze it for up to a few months.
It's perfect for using on pizzas, pastas, and more. Leftover sauce will keep for up to 4 days in an airtight container in the refrigerator and in the freezer for up to 3 months.
