I’m sure everyone can name at least half a dozen things to make with homemade marinara sauce! My favorite (and my kids’ favorite) is chunky spaghetti sauce! What’s your favorite thing to make with marinara sauce?!?
With this versatile sauce, the possibilities are endless!
1 can (28 ounces) of crushed tomatoes(preferably San Marzano tomatoes)
2 cups of finely chopped onions
1 cup of low sodium chicken stock
4 cloves of chopped garlic
1 tsp of salt
small pinch of chili flakes
1 Tbsp of soy sauce
1/4 tsp of black pepper
2 Tbsp of brown sugar
1/2 tsp of herbs de provence
1 tsp of dried parsley
1. Pour some olive oil into a hot skillet. Toss in your onions and add a pinch of salt. Cook until softened, about a couple of minutes.
2. Add in your garlic and a small pinch of chili flakes and cook until fragrant, about 30 seconds.
3. Add in your crushed tomatoes, chicken stock, brown sugar, soy sauce, salt, black pepper, herbs de provence, and dried parsley.
4. Simmer, uncovered on low heat for one hour until the sauce thickens. Stir frequently. Taste check. I added about 1/2 Tbsp more of soy sauce and 1/2 Tbsp more of brown sugar in mine, fyi.
If you’d like a smoother texture, feel free to blend the marinara sauce in your blender or use a hand immersion blender right in the skillet. Store any leftover sauce in an airtight container in the fridge. Use in 2 weeks or freeze for longer use.