Basic Marinara Sauce

July 14, 2019 11:20 AM


  • 3 cans crushed tomatoes, different brands
  • Extra virgin olive oil
  • One small onion
  • 4 cloves of garlic
  • 1 dried bay leaf
  • Pinch of dried or a few leaves fresh basil, just for flavor
  • 4 stems, fresh parsley only


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  1. Add enough olive oil to completely cover the bottom of the pan, making sure to coat the whole perimeter. Once heated, add your onions (you have to chop the onion very fine, otherwise there will be chunks.) 
  2. Put the onions into the oil that’s been heated up on a medium flame.
  3. When the onion is sautéed and translucent, add your garlic. The garlic can be crushed or chopped very fine, depending on how you like it. You have to make sure that your tomato cans are opened before you do this.
  4. After your garlic and onions are nice and translucent and the room is smelling great then you add your tomatoes.
  5. Add one whole dried bayleaf and then put the parsley in. Only fresh parsley - if you don’t have it, skip this step.

*Here’s a trick that a lot of Italians use: get fresh parsley, about three or four whole entire stems of and then wrap one stem around all it to create a bundle and then you would drop the bundle right into the sauce. It adds a wonderful flavor. 

Let all that simmer that and stir often (preferably with a wooden spoon) so that it doesn’t burn the bottom of the pan, which would ruin it. Cook until all the flavors blend -it depends on the amount of tomatoes you have going but usually it’s ready in about an hour or less. Make sure you remove the bayleaf and the parsley before using.

There you have it, basic beautiful Italian sauce.


Muneib Chater

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