This deliciously smooth marinara sauce is super easy, and there’s no chunks of tomato or tomato paste needed. Try it in your favorite baked pasta dish or with spaghetti!
In light of the fact that none of us in the Goslin household like chunks in our marinara, I’ve created this delicious smooth sauce!
Maybe some of you don’t care for chunky sauce? I would imagine your kids would appreciate this. I’ve yet to meet a child that is into chunks of tomato.
I’ve also eliminated the tomato paste, which, I personally don’t tolerate well. In fact, I now buy my tomato sauce and puree in cartons or glass bottles, as there are hazards associated with canned tomatoes.
We enjoy using this in our spaghetti and lasagna, among other baked pasta dishes, and it’s a very simple recipe.
Ingredients and substitutions
- Olive oil
- Vegetables – Onion, garlic
- Tomato sauce – My favorite brand is Pomi.
- Dried herbs – Oregano, basil, rosemary, red pepper flakes, salt, pepper
- Sugar – Optional; cuts the tomato acidity a bit.
Recipe steps
Add the olive oil to a medium saucepan. Stir in the onion and garlic and cook until softened.
Add in the remaining ingredients and heat through for five minutes.
Recipe notes
I add in a little bit of sugar to offset the acidity in the tomato sauce. You can omit this, if you like.
I generally add 1/4-1/2 teaspoon of salt, but as tomatoes are already high in sodium, I’ve only included 1/4 teaspoon as a starting point.
I use Pomi tomato sauce for this recipe, which is about 1 1/2 cartons for the three cups.
The full recipe below can be used in other recipes calling for a 24-ounce jar of marinara sauce.
Smooth Marinara Sauce
Ingredients
- 2 Tablespoons olive oil
- ¾ cup yellow onion chopped fine
- 3 garlic cloves minced
- 3 cups tomato sauce 24 ounces
- 1 ½ teaspoons dried oregano
- ¾ teaspoon dried basil
- ¼ teaspoon dried rosemary
- 1 teaspoon coconut sugar optional
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes
- few grinds black pepper
Instructions
- Heat oil in a saucepan over medium heat.
- Add the onion and garlic and saute until softened.
- Stir in the remaining ingredients and reduce the heat to medium low.
- Allow the sauce to cook for 5-10 minutes to infuse the herbs.
- Cool and use as desired.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
