Tomato Basil Marinara Sauce

Jarred marinara sauces in general are reasonably priced and more importantly-very convenient. Honestly, some even taste relatively good. But, when you make your own fresh marinara sauce, you can really taste a world of difference. Many people think that making sauce is too time consuming. Really, the only time consuming factor is the simmering stage in which you can simply leave the sauce covered on the stove on low and walk away. I love that! Next time you're considering a marinara sauce, try making your own and see what's worth it in the end....

2, 28oz. cans good quality whole peeled tomatoes 

2-3 tbs. extra virgin olive oil 

1 onion, finely chopped 

3 garlic cloves, finely chopped 

1/4 tsp. dried oregano 

1/4 tsp. dried Italian Seasoning 

Salt and Fresh ground black pepper to taste 

Handful fresh basil leaves, chopped 

Several sprigs fresh parsley, chopped 

1-2 tbs. Tomato Paste (optional) 

• In a large skillet or dutch oven, heat olive oil over medium high heat. 
• Once oil is hot, add onions and saute until softened and translucent (4-5 minutes.)
• Meanwhile, in a food processor or blender, pour both cans of whole peeled tomatoes and pulse to chop.Set aside
•  *(If you prefer your sauce to be on the thicker side, drain liquid from 1 or both cans of tomatoes prior to chopping.)* 
• Add garlic to skillet with onions and saute 1-2 minutes or until fragrant and lightly golden. 
• Add chopped tomatoes to skillet and reduce heat to slow. Stir to combine. 
• Add remaining seasonings to skillet and sseason with salt and pepper to taste. 
• Stir to combine. 
• Cover skillet and simmer 30 minutes or longer if desired. 
• If you prefer a thicker sauce, prior to covering, add 1 tbs. tomato paste to skillet and whisk to incorporate. If it is still not thick enough, add another tbs. and repeat. 
• Serve hot with desired food.