The Pioneer Woman Tasty Kitchen
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Better-Than-Jarred Marinara

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Level: Easy

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Description

My husband loves when the garden is bountiful and tomatoes are overflowing because he knows that homemade marinara sauce is on its way. Part of the reason is because one of my fondest memories from childhood is helping my mother can her homemade sauce. The process was a day filled with standing by the stove, cleaning jars and then preserving the fruits of our labor for the year to come.

Ingredients

  • 2 teaspoons Vegetable Oil
  • 1 whole Small Yellow Onion, Chopped
  • 1 clove Garlic, Sliced
  • 2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Dried Parsley
  • 2 cans (14 1/2 Oz. Size) Whole Peeled Tomatoes
  • 3 Tablespoons Sugar

Preparation

1. In a large saute pan (use one with a lid because you’ll need it later), saute onion and garlic in the vegetable oil for 7 minutes over medium heat.
2. Add the salt, pepper, Italian seasoning and parsley to the pan and stir for 1 minute. This allows the seasonings time to toast and infuse the oil.
3. Add the canned tomatoes and break them apart with your spoon. You are not looking for a smooth mixture right now; you just want to start breaking the tomatoes down. If you are looking for a perfectly smooth texture, you should puree the tomatoes in a blender before adding them to the pan.
4. Add the sugar and stir to combine.
5. Bring the mixture to a boil. Cover and reduce heat to a simmer.
6. Continue to simmer for 1 1/2 to 2 hours stirring occasionally.

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