Forget pre-made marinara sauce and make your own in just 30 minutes. Not only does homemade sauce taste richer (and have way less sugar and salt), but it can be made using staple pantry ingredients.
Since starting this blog, one of my goals has been to come up with simple homemade marinara sauce that doesn’t take all day to make. It’s taken me over a year, but I think I finally got the sauce just right! I still want to make a great sauce using fresh tomatoes (likely one in the crockpot) soon, but what I love about this sauce is you don’t need to go to the store to make it. Perfect for surprise dinner guests, sudden pasta cravings, or simple laziness. No judgement here ;).
The biggest critic is Bry, whose mom makes the best sauce. Hers is incredibly rich in flavor, thanks to using meat, fresh tomatoes, and allowing it to simmer all day. Seriously addicting. This is not that kind of sauce. This is a simple sauce, that is still impressive enough to elevate chicken parm, turkey meatballs, or standard spaghetti. And I’m happy to announce that it soared past his expectations! I also made this sauce for my parents one night with a lighter version of chicken parm and they also loved it.
If you couldn’t tell by now, I’m starting to transition into fall mode with pumpkin, pasta, and casseroles (I cannot wait to start makings soups again!). My wardrobe is also ready for fall, after a shopping trip with my mom a few weeks ago. I’m awful at shopping but my mom always seems to know exactly what will look good and how to put together the perfect outfit. So now all I need is cooler weather to show the new sweaters off with!
Here’s a toast to no more canned pasta sauces!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love the simplicity of this homemade marinara sauce. It looks delicious!
Thanks Hayley! The simplicity makes it a no-brainer for skipping the jarred stuff 😉 Hope you give it a try!
Nothing beats homemade sauce and this recipe looks and sounds fantastic!
Totally agree Brynn! Hope you give it a try!
Great and simple very clever Nonnie would have been proud. The reason for the sauce duration in the Ruggeri and vitiello family was to boil out the acidity. In the olden days our Nonnie use to use spoiled tomatoes that were high in acid. But what they did was to take a hard boiled egg peel it and sit it in with the sauce. The egg is not only efffective for longevity but also for short cooking times. It acts as a sponge and extracts the acid. The olive oil was always the secret. The purest the bestest.
Love you mom DVB