Although I love a jarred marinara…specifically Rao’s brand marinara… there’s just something special about making it from scratch. This recipe has been in my files forever. Not sure where it originated from… but it’s tried and true, and always delicious!
- Four 28oz cans whole tomatoes, preferably San Marzano
- 1/2 cup olive oil
- 6 tablespoons yellow onion, finely chopped
- 4 garlic cloves, finely chopped
- Diamond kosher salt and freshly ground pepper
- Pinch of dried Greek oregano
- Handful of basil leaves, torn (optional)
Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands…remove and discard the hard core from stem end, and any skin and tough membrane.
Place oil in a large saucepan over medium-high heat. Add onion, and cook until soft and just beginning to brown, about 5 minutes or so. Stir in garlic and cook until fragrant, about one minute. Stir in tomatoes and reserved juices. Season liberally with salt and pepper. Increase heat and bring to a boil, then immediately reduce to a simmer and cook until thickened, about 1 hour.
Add oregano and taste for seasoning. Add basil, if using. Stir to combine and you have yourself a delicious batch of scratch marinara!
In good food and good health,