Marinara Sauce
By Chef Austria (@chef_austria)
Ingredients
- 1 small white onion (or 1/2 large onion)
- 2 garlic cloves
- 4 tablespoons extra virgin olive oil
- 4 cups canned tomato puree or freshly grated tomato pulp
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 1 teaspoon dried oregano
- a handful of fresh basil leaves
Directions
- 1Peel and finely dice the onion. Cut a slit in the side of the garlic cloves and press them against the cutting board with the flat side of a knife. Leave the peel on.
- 2To a pot or saucepan, add the extra virgin olive oil, the crushed garlic cloves and the diced onion.
- 3Sautee over medium heat until the onion and garlic are golden and fragrant. Stir regularly. If the garlic peels loosen, remove them. If they remain attached to the garlic cloves, leave them.
- 4Add the tomato puree to the pot and season with salt, freshly ground black pepper and dried oregano.
- 5Cover the pot with a lid and cook over low heat for about 25 minutes, stirring occasionally. (It may splatter quite a bit, so use a lid).
- 6Add the hand-torn basil leaves, mix well and cook for another 5 minutes.
- 7Serve with your favorite pasta, or allow to cool and store in the fridge or freezer for later use.