Best Sunday Stash Marinara Sauce Recipes

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SUNDAY STASH MARINARA SAUCE



Sunday Stash Marinara Sauce image

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Provided by Anya Hoffman

Categories     Sauce     Garlic     Onion     Oregano     Tomato     Small Plates     Kid-Friendly     Sunday Stash

Yield Makes about 12 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, very coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes
4 tsp. kosher salt, plus more
1 1/2 tsp. freshly ground black pepper, plus more

Steps:

  • Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
  • Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.
  • Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.

SUNDAY STASH MARINARA SAUCE



Sunday Stash Marinara Sauce image

How to make Sunday Stash Marinara Sauce

Provided by @MakeItYours

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, very coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes
4 tsp. kosher salt, plus more
1 1/2 tsp. freshly ground black pepper, plus more

Steps:

  • Preparation Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper. Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.

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