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Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: About 2 quarts
Ingredients
Ingredient Checklist
1/3 cup extra-virgin olive oil
2 medium onions, cut into 1/4-inch pieces (2 3/4 cups)
4 cloves garlic, minced (about 2 tablespoons)
6 tablespoons tomato paste
1 batch (about 10 cups) Tomato Puree
3 basil sprigs
Kosher salt, freshly ground pepper, and red-pepper flakes
Gallery
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: About 2 quarts
Gallery
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: About 2 quarts
Recipe Summary
prep: 15 mins
total: 2 hrs 45 mins
Yield: About 2 quarts
prep: 15 mins
total: 2 hrs 45 mins
prep:
15 mins
total:
2 hrs 45 mins
Yield: About 2 quarts
About 2 quarts
Ingredients
Ingredients
- 1/3 cup extra-virgin olive oil
- 2 medium onions, cut into 1/4-inch pieces (2 3/4 cups)
- 4 cloves garlic, minced (about 2 tablespoons)
- 6 tablespoons tomato paste
- 1 batch (about 10 cups) Tomato Puree
- 3 basil sprigs
- Kosher salt, freshly ground pepper, and red-pepper flakes
Directions
Heat oil in a large pot over medium heat. Add onions and garlic and cook, stirring occasionally, until onions are very soft and translucent, 10 to 15 minutes. Add tomato paste and cook 2 minutes more. Add tomato puree and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally, until flavors meld and sauce has reduced to 8 cups, about 1 hour 15 minutes. Season to taste with salt, black pepper, and red-pepper flakes. Let cool to room temperature, about 1 hour.
Portion into jars, leaving 1/2 inch of headspace. Freeze until ready to use, up to 1 year.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Martha’s Simple Marinara
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Martha’s Simple Marinara
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
