I know there are jarred sauces that are incredible, and I do try them every so often, and the only ones that are incredible are incredibly expensive . . . and there is nothing like a homemade marinara sauce. I know during the week it seems daunting to make a marinara sauce from scratch, but this is so simple and quick, there is no jarred sauce that can compare.
- 1 large can San Marzano crushed tomatoes
- 1/4 cup grated onion
- 2 tablespoons unsalted butter
- 1/4 teaspoon dried oregano
- 2 garlic gloves – pressed
- 1 teaspoon sugar
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh basil
Heat butter in medium sauce pan over medium heat.
Add onions, oregano, ½ t salt, cook stirring occasionally until liquid has evaporated and onion is golden brown, about five minutes.
Add garlic and cook until fragrant, about 30 seconds.
Stir in tomatoes and sugar and increase heat to high and bring to simmer. Lower heat to medium low and simmer until thickened – about 10 minutes.
Off heat, add fresh basil and oil and season with salt and pepper.