I am aware that there are many, awesome tasting marinara out there and this one takes about an hour to achieve its beginning flavor. Many times, you will find those at restaurants on your pasta or pizza. I do not know any restaurants that would share their famous sauce recipe with just anyone. So, my mom stumbled upon this recipe and decided to try it. Let me tell you just how delicious it is. This marinara is one of the many great tasting marineras that can be used on anything that requires a tomato sauce. We use it mostly as spaghetti sauce. We have also used it as a marinara for cheese sticks, pizzas, and pasta dishes, such as lasagna and baked ziti. I have also used this marinara on English Muffin Pizzas. I will post that recipe at a different time but just use your creativity with that one. This recipe has great flavor and great consistency. In my opinion this marinara has the taste of slight sweetness, garlic and onion but all is perfectly balanced. One time I did add about 2 tablespoons of plant-based of heavy cream. This made it rich and creamy but it did take away slightly from my favorite flavor of garlic. I do like it either way but my favorite is without the heavy cream.

This recipe makes a lot and is so easy. Whatever you do not use, you can store in the fridge for about four days or freeze the unused portions in a freezer safe container. Thaw in the fridge is the recommended way but for a quick thaw, thaw in a bowl of cool water. In the first photo, I made spaghetti squash for our marinara and topped with vegan cheese crumbles. Second photo is the beginning stage of cooking the sauce. We have never been disappointed with this recipe. Once you make this marinara, you will make this all the time and will reach for that extra frozen sauce to make that quick meal. This recipe is also traditional, vegan, vegetarian, and plant based. The recipe is below to view or a PDF if you choose to download.

HOMEMADE MARINARA STASH

INGREDIENTS

• 1/2 cup extra virgin olive oil
• 2 Vidalia onions, peeled, and coarsely chopped ( any sweet onion is fine)
• 6 garlic cloves, peeled
• 2 tsp dried oregano
• 4 (28oz) cans whole peeled tomatoes
• 4 tsp Kosher salt, plus more
• 1 1/2 tsp fresh ground black pepper
• sugar of choice to sweeten if desired

COOKING DIRECTIONS

1. Heat oil in a Dutch oven pot over medium heat. Cook onion and garlic, stirring occasionally – being careful to not let it brown-before becoming aromatic, approx. 3 mins. Add oregano and stir to combine.
2. Using your hands or a potato smasher, crush whole tomatoes and add to the pot along with the juices; season with 4 tsp salt and 1 1/2 tsp blk pepper.
3. Bring to boil, then reduce heat and bring to a gentle simmer.
4. Cook uncovered, stirring occasionally, until sauce is reduced slightly, about one hour
5. Remove from heat and blend with an immersion blender, food processor or blender until smooth. Place back into the Dutch oven and season with salt & pepper.
6. Sauce can be stored in fridge up to 5 days in an airtight container or freezer up to 6 months.

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