I don’t know about you, but one of the staples in my apartment is a rich marinara sauce that is easy to make and when I tell you it’s the best marinara sauce in the world (except Italy of course), you’ll just have to try it to believe me. I use it at least every other day on pasta or pizza or something else delicious. I like to make it in big batches, use some of it, and refrigerate the rest for another day. If you do not plan to use the fresh marinara within a week and a half, go ahead and freeze it, and it will stay good in the freezer for 6 months. Then when you are ready to use it, just defrost and reheat.

Best Marinara Sauce Instructions

1. Put all the diced onion in a large non-stick sauce pan and sauté approximately 6 minutes on medium heat or until they are translucent stirring occasionally. You don’t need to use water or oil to saute the onion, but you can if you’d like.

2. Add the garlic to the onions and sauté for an additional minute stirring occasionally. (My kitchen is starting to smell amazing! Ahh!)

3. Add all the cans of crushed tomatoes, the can of tomato paste, the dried oregano, and the dried basil, and stir. Bring this to a boil. As soon as the mixture comes to a boil, turn it down to a simmer, leave uncovered, and stir occasionally for at least 45 minutes. If you would like, you can leave the sauce simmering for up to an hour and a half. (Now my kitchen REALLY smells amazing!)

4. If you like your marinara sauce chunky, then just add the fresh basil. You can julienne or chiffonade the basil. If you like your marinara sauce to be more smooth, then blend the sauce and basil together until it is smooth to your liking.

5. Garnish with a few basil leaves.
6. Now, the marinara sauce is complete! Please feel free to leave feedback on how you made the marinara sauce, if you made any changes, and if you liked the best marinara sauce ever recipe.