Thursday, June 25, 2009

Marinara Sauce

1/2 cup olive oil
1 medium onion, finely chopped
1/2 cup chopped Italian parsley
2 garlic cloves, finely chopped
2 ( 32oz) cans diced tomatoes
5 leaves fresh basil
salt and pepper to taste

Heat olive oil in a large saucepan. Sauté onions and garlic until golden. Add parsley and sauté for one more minute. Add tomatoes with all liquid in cans. Simmer for 30 to 40 minutes, stirring occasionally. Add basil for last ten minutes of cooking.

Marinara sauce will keep in the refrigerator for three days. The sauce can also be frozen for up to six months.


  1. the BEST sauce ever! Thank you!


  2. Your Mom taught me to make this sauce many years ago at her restaurant in Westmont. Now Judy and I both make it in her style and everyone loves it. No more cooking for hours like my own mother taught me. Simple is almost always better.