Classic Marinara Sauce
ready in seconds and perfect for pizza & pasta.
I developed this recipe last summer because I’m not a fan of store-bought sauces. They have way too much sugar, never mind the ingredient ‘flavour’ or ‘spices’. What is that?!
The beauty of this recipe is how much you can play with it and make it your own. Change out the basil type to make it naturally sweeter or peppery, try infused oils, reduce the garlic (but why?), add chili pepper flakes, or even turn in cooked Italian sausage once all of your ingredients are blended.
Even better? This sauce cans beautifully at the end of the gardening season. I also use this sauce as part of my pizza casserole recipe. - CFG
Ingredients:
2 cups of grape or cherry tomatoes
1 cup of fresh basil
6 cloves of garlic, peeled
2 green onions (tops and bottoms)
2 shallots
2 cans of tomato paste (156 ml)
1/2 cup of extra virgin olive oil
Salt/pepper to taste (I start with 1/2 tsp of each)
Directions:
Note: This recipe makes ~2.5 cups of marinara sauce.
Place all ingredients into a food processor.
Blend until fully mixed.
Serve and enjoy!
Notes:
Store your sauce in an airtight container/jar in the fridge for ~1 week.
For canning in jars, process for 10 minutes. (Be sure to follow all standard canning guidelines.)
Sauce variations to try:
Chili pepper flakes
Cooked Italian sausage, crumbled
Sautéed spinach
Sautéed Portabella mushrooms
Sundried tomatoes
