Quick Homemade Marinara Sauce
This Quick Homemade Marinara Sauce is bursting with fresh flavors and ready in just 30 minutes! Perfect for pasta, pizza, or dipping.
Equipment
- Large pot or saucepan
- Wooden Spoon or Spatula
- Knife and cutting board
- Food Processor
- Measuring Spoons
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely minced scallions better done in a food processor
- 3 cloves garlic minced
- 1 1/2 teaspoons dried oregano divided
- 1/2 cup fresh basil leaves finely minced, divided
- 1 large can crushed tomatoes no salt added preferred
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon fresh cracked black pepper or to taste
- a pinch red pepper flakes optional
- 2 tablespoons freshly grated Parmesan cheese see note
Instructions
- In a large pot or saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Allow the oil to warm up, releasing its rich flavor.
- Add the finely minced scallions to the pot. Sauté for about 2-3 minutes, or until they become tender and fragrant.
- Stir in the minced garlic and 1 teaspoon of the dried oregano. Cook for an additional minute, stirring frequently to avoid burning the garlic.
- Carefully pour in the large can of crushed tomatoes. Stir well to combine all the ingredients.
- Add 3/4 teaspoon of salt, 1/2 teaspoon of fresh cracked black pepper, and the remaining 1/2 teaspoon of dried oregano. If desired, sprinkle in a pinch of red pepper flakes. Taste and adjust seasoning as needed.
- Bring the sauce to a gentle simmer, then reduce the heat to low. Allow it to cook uncovered for about 20 minutes, stirring occasionally.
- Just before serving, stir in 1/4 cup of the finely minced fresh basil leaves.
- For an extra touch of flavor, sprinkle 2 tablespoons of freshly grated Parmesan cheese on top before serving. Enjoy!
Notes
- Add a splash of red wine during simmering for deeper flavor.
- Incorporate sautéed mushrooms or bell peppers for added texture.
- Mix in cooked ground turkey or beef for a heartier sauce.
- For a vegan option, omit Parmesan or substitute with nutritional yeast.
- Store leftover sauce in an airtight container in the fridge up to 5 days or freeze for up to 3 months.