Homemade Marinara Sauce
I have been making this tomato sauce for many years. It was one of the first recipes that I ever attempted and have used it hundreds of times for many different occasions and recipes. I guess you could call it Sarah’s secret sauce.
This recipe makes close to a 10qt pot – I make a huge batch and freeze portioned out amounts in zip lock bags – so I can have it at the ready in a moments notice!
36 oz. canned crushed tomatoes
1/4 cup sugar
3 large Spanish onions, diced
1/2 stick unsalted butter
2 Tbsp. basil
4 Tbsp. oregano
2 Tbsp. thyme
2 tsp. curry powder
3 cloves garlic, crushed
1 tsp. black pepper
extra1/4 cup extra virgin olive oil (optional)
salt to taste
In a large pot, melt butter over medium-low heat. Add onions to the melted butter. With a large wooden spoon, mix onions until they are coated with butter. Let simmer with lid closed for two minutes. Add the curry powder and garlic. Stir again to coat the onions.
In a small, separate bowl, combine the basil, oregano and thyme. Add these spices throughout your cooking as needed. Add a few pinches of mixed spice to onions. Let onions simmer for about five minutes with lid closed until they are wilted and transparent. Stir periodically. When onions are ready, add the ripe whole tomatoes. Stir with wooden spoon and let simmer for another 5 minutes.
Using an electric hand blender, pulse together the onions and tomatoes until somewhat combined. Add the crushed tomatoes, another few pinches of spice mix, pepper and sugar. Mix together with wooden spoon, cover and bring to a boil, about 25-35 minutes.
Taste sauce, add salt and rest of spice mix according to your preference. Lower heat, and add ¼ cup olive oil to the tomato sauce for extra flavor.