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Marinara Sauce

Homemade sauce always beats jarred, yet sometimes pulling out a jar is just too convenient. This sauce is easy to make and store in your cleaned out jars or freeze in a freezer safe container and use when you need it. Use the instant pot* to make it even easier! San Marzano tomatoes, onions, garlic and fresh basil give this sauce the ultimate taste for your pasta, lasagna or pizza sauce.


  • 4 T olive oil

  • 2 28 oz jars San Marzano whole tomatoes

  • 1 onion, peeled and diced

  • 3 garlic cloves, peeled and minced

  • 10 fresh basil leaves

  • 2 t dried oregano

  • 2 t salt

  • 1 t black pepper

  • 1/2 t to 2 t red pepper flakes, depending on your heat tolerance


  1. In a large pot, heat olive oil and sauté onion and garlic on medium heat for 3-5 minutes, do not allow to brown.

  2. Pour in tomatoes, with juice, basil, and spices. Bring to boil and allow to simmer for 20 minutes.

  3. Using stick blender, puree sauce to break up tomatoes and onions until smooth

  4. Continue to simmer, with lid partially on to allow moisture release. Simmer at least 1 hour but keep cooking for more immersive flavors. Make sure to monitor and add a little liquid (water or broth) if it becomes too dry. **

*Instant Pot tips: sauté onions, garlic, add other ingredients and put on soup mode, use immersion blender and keep on low until ready to use.

**For use as a pizza sauce, you want a thicker sauce, so avoid adding liquid


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