Sunday Stash Marinara Sauce
A classic Italian marinara sauce made with sweet Vidalia onions, garlic, and whole peeled tomatoes, slowly simmered to perfection. This big-batch sauce can be stored for later use.
Ingredients
- •½ cup extra-virgin olive oil
- •2 whole Vidalia onions
- •6 cloves garlic
- •2 tsp dried oregano
- •4 cans whole peeled tomatoes
- •4 tsp kosher salt
- •1½ tsp black pepper
- •to taste seasonings
Cooking Instructions
- 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.
10 min
- 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.
60 min
- 3.
Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.
