Everyone needs a good “go-to” marinara sauce recipe. One that’s simple, yet flavorful. A marinara sauce that adds vibrancy to any dish that it’s added to. Well, here you go!
I’ve used this sauce time and again on zucchini pasta…and let me tell ya, it’s amazing on my Italian Meatloaf. It’s also a great dipping sauce for veggies or paleo breadsticks. A good all-around marinara sauce.
- 28 oz whole, peeled and crushed tomatoes
- 1 small onion, finely diced (approx 1 cup)
- 4 cloves garlic, minced
- 1/4 tsp salt
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp olive oil
- Heat the oil in a medium sized pot on high heat. Add the onion and sautee for 3-4 minutes until translucent. Add the garlic and sautee for 30 seconds more.
- Add the can of crushed tomatoes, salt and thyme. (Do not yet add the basil as it will overcook). Once the tomatoes have started to boil, reduce the heat to a simmer. Simmer for 20 minutes or until the sauce has slightly thickened.
- When the sauce is done, stir in the basil. Serve immediately.