Ingredients
500g canned plum tomatoes
1 white onion
2 cloves garlic
3 tbsp extra-virgin olive oil
1 tsp chilli flakes
1 tsp dried oregano
15 fresh basil leaves
Salt to season
Instructions
Begin by preparing the ingredients: combine the canned tomatoes in a bowl, peel the onion and cut it into quarters, and crush and peel the garlic cloves.
In a pot, add olive oil, chili flakes, and the whole crushed garlic cloves. Warm the oil gently to infuse it with the spices. Once it reaches a medium-hot temperature, add the tomatoes, quartered onion, one-third of the basil leaves, oregano, and salt.
Bring the sauce to a simmer for at least 30 minutes. By then, it should have thickened nicely.
Break the softened tomatoes down using a spatula. I like it most if a little bit of tomato texture remains in the sauce.
That’s it. Check for seasoning and add the remaining basil leaves.
Notes
I love enjoying this marinara sauce fresh. I like adding it to sterile jars while still hot and keeping it in the fridge once it has cooled down, where it should last for 3-5 days.
If you want to can this sauce using water bath canning, you need to add extra lemon juice to the tomato jars to introduce more acidity.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Cooking
- Cuisine: Italian
- Diet: Vegan