The ease and convenience of store-bought marinara sauce may be hard to beat, but with only 30 minutes you can make this Easy Classic Marinara Sauce that contains no added sugar or preservatives, and it’s overflowing with love, unlike those jarred sauces.
I may not be Italian by heritage, but in spirit, I’m all about channeling my inner Lidia Bastianich. Not that this recipe is Lidia’s because it’s not. It is 100% my own, and it’s my go-to tomato sauce for all things Italian.
Use this Easy Classic Marinara Sauce for all of your favorite Italian dishes. You can whip up a big batch and then divide what you’ve made for all manner of sauce based dishes such as lasagna, pizza, spaghetti, chicken, and veal Parmesan, and ravioli just to name a few. This sauce freezes extremely well when stored tightly in a freezer container (up to 2-3 months), or you can store it tightly sealed in the refrigerator for up to 7 days.
Within the next few weeks, I’ll be sharing my recipes for Cheese Stuffed Arancini di Riso (fried rice balls), and also my recipe for ravioli lasagna. With those two recipes in mind, making my Easy Classic Marinara Sauce (and sharing it with you here) seemed like the first (and best) logical step.
If you’re ready to make this Easy Classic Marinara Sauce, let’s get cooking. It will be ready in just about 30 minutes:
Mince two large shallots and saute them in a bit of canola oil in a large stock pot over medium heat. Add 1 teaspoon dried basil, and 1 teaspoon dried oregano. Saute for 3-4 minutes. Reduce the heat to low and add 3 cans (28 ounces) tomato puree…
…1 can (28 ounces) petite diced tomatoes, 2 tablespoons tomato paste, 2 tablespoons extra virgin olive oil, and a chunk of the rind off a block of Parmesan cheese.
Finally add 2 tablespoons Worcestershire sauce, 2 teaspoon dried basil, and 2 teaspoon dried oregano, salt and pepper. Simmer (partially covered) on low for 20-25 minutes, stirring occasionally. Remove the rind (discard) and use (or store) the sauce as desired.
The following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Easy Classic Marinara Sauce, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.
If truth be told, I’m a little nervous to be sharing my recipe for Easy Classic Marinara Sauce because I have many friends who are hard-core Italians through-and-through. As I mentioned earlier, I’m not Italian. But I am a darned good cook! So while this may not be a sauce that some people would recognize as one their Nona would make, it is one that I’m very proud of, and it’s the sauce that I would be willing to serve anyone of my Italian friends without batting an eye!
- 2 large shallots minced
- 2 tablespoons canola oil
- 3 teaspoons dried basil divided
- 3 teaspoon dried oregano divided
- 3 cans 28 ounces tomato purée
- 1 can 28 ounces petite diced tomatoes (with their juice)
- 2 tablespoons tomato paste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Worcestershire sauce
- 3 " chunk of Parmesan cheese rind optional
- 3 teaspoons salt
- 1 teaspoon pepper
Sauté the shallots in the canola oil over medium heat in a large stock pot .
Stir in 1 teaspoon dried basil and 1 teaspoon dried oregano.
Sauté, stirring occasionally for 2-3 minutes.
Reduce the heat to low and add the tomato purée, diced tomatoes, tomato paste, extra virgin olive oil, Worcestershire sauce, the Parmesan cheese rind, and the salt and pepper.
Simmer partially covered, on low, for 20-25 minutes stirring occasionally.
Serve over your favorite pasta or use in your favorite Italian dish.
OR divide the sauce into airtight freezer containers and freeze for up to 3 months.
Store any unused sauce in an airtight refrigerator container for up to 7 days.
Tools and equipment:
Large stock pot
containers for storage
chefs knife and cutting board
May be frozen in freezer containers for up to 3 months.
May be stored in the refrigerator, well covered, for 7 days.
And since cooking should be fun, why not uncork a bottle of wine and then add a splash to the pot after you’ve filled your glass? Cheers!
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Until we eat again, I hope you have a delicious day!
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