Of course I make my own marinara sauce!
1 1/2 large yellow onion
1/2 c. olive oil
6 medium garlic cloves, peeled and minced
3 cans (28oz) crushed tomatoes (I used Publix’s brand)
3 tbsp. fresh parsley
3 tea. dried oregano
1 tbsp. crushed red pepper
1 tbsp. sugar
3 tbsp. Italian Seasoning
Grate the onion. This will release more of the juices and give you smaller onion pieces. If you are not in the mood for it, by all means, chop it.
Heat the olive oil and add onions until translucent. (3 – 4 minutes) Add garlic and cook for a minute or two longer.
Add the remaining ingredients and bring to a simmer. Taste and adjust. Cook, uncovered for 15 – 20 minutes.
Cook’s Notes: Personally, I like a little sweetness to my sauce but find your balance. I added more than the recipe I gave you. A little sugar is definitely needed to cut the acidity of the tomatoes. This isn’t needed when using jar sauce because there is a large quantity already in there…trust me. Well, you really don’t have to; check the label. Lol. Anyway, I used 3 to 4 tbsp if you wanna keep it fierce…lol.
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