Homemade marinara is easy to make from a few staples in your pantry in about 30 minutes. It’s better and healthier than most jarred brands and it freeze well. Yield is about 5 cups of marinara.
¼teaspoonred peppermore or less to your heat preferences
¼teaspoonsea salt
128 ouncecan crushed tomatoes
115 ouncecan tomato sauce
¼cupred wineoptional, use the airline size bottles
1handfulfresh chopped basil leavesoptional
Instructions
Cook the onion, garlic, spices, herbs
Heat olive oil in a medium pot over medium low heat and add onion. Cook until onion is soft and translucent. Add garlic, dried herbs, ground anise seed, black pepper, red pepper, salt, and cook another 2 minutes to allow flavors to blend.
Add tomatoes and simmer
Add crushed tomatoes and sauce, and wine if using. Cover and simmer sauce for 20 minutes until flavors are blended. For a smoother sauce, puree briefly in blender if desired. If using fresh chopped basil leaves, stir in at the end.
Notes
About anise seed and fennel seed:Fennel seed is milder and less sweet while anise seed has a little more potent and sweeter flavor of licorice. Use one or both. They are two different plants. Optional but delicious!They come in both ground and whole forms. Whole spices/herbs stay fresher longer than pre-ground. Pre-ground are more convenient to use. Whole need to be ground before using in cooking. Use an inexpensive coffee grinder that you save for just herbs and spice. How to use:Use marinara for pasta, chicken, shrimp, fish, meatballs, and many dishes.