Shannon's Homemade Marinara Sauce

Meal planning and prep each week is something I live by. If I am going to cook I always make it worth my while and cook large batches of food to freeze and call another week when life is hectic.

Homemade marinara is one of this batch cooking staples. I make my own because I can control the quality of the ingredients and the sugar content in my sauce vs sauces you find at the store. I can also make the argument that is more cost effective and tastier too.

This recipe will make you approx 6-7 mason jars of sauce. 

Shannon's Homemade Marinara Sauce 

3 (14.5-oz.) can whole peeled tomatoes

4 tsp. olive oil

2 large chopped onion 

3 cloves garlic, finely chopped

1 tsp. sea salt (or Himalayan salt)

2 tbsp of italian seasoning ( add more to taste)

1 tbsp parsley ( add more to taste)

1. Heat oil in medium nonstick skillet over medium-high heat.

2. Add onion; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent.

4. Add garlic; cook, stirring frequently, for 1 minute.

5. Add tomatoes and salt. Use an immersion blender to blend up the sauce to the consistency your family will love.  I have even added extra veggies at this step ( like kale, spinach, etc for added veg benefits in a sneaky way).

6.  Bring to a gentle boil.

7. Reduce heat to low; gently boil, stirring occasionally, for 7 to 8 minutes, or until sauce has thickened slightly. Remove from heat.

Cool to room temperature before serving.

If you plan to jar it up, fill the jar leaving about 1.5 inches from the top to allow for expansion when you freeze.  Also place in fridge overnight to cool completely before freezing as it will help to keep from expanding to quick and cracking the jar. 

This is great to call on for week ahead.  I usually pair with some batches of gluten free meatballs I make ahead and freezer for some quick and easy meals.  

Enjoy!!!