Name: Sunday Stash Marinara Sauce
Cook time: 25 minutes
Total time: 1 hour 25 minutes
Yield: Makes about 12 cups
Ingredients: 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

A teal twohandled pot filled with marinara sauce against a pink background.

Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

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.

Recipe information

Total Time
1 hour 25 minutes
Yield
Makes about 12 cups

Ingredients

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

Preparation

Step 1
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.
Step 2
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.
Step 3
Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.

TagsSauce Italian European Canned Tomato Tomato Vegetable Onion Root Vegetable Dairy Free Nut Free Gluten Free Vegan Vegetarian 5 Ingredients or Fewer Make Ahead Easy Simmer Dutch Oven Blender

Recipe notes

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