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–+ servings

Homemade San Marzano Marinara

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 Forget jarred sauces when you can easily make an incredible Homemade San Marzano Marinara at home. Sautéed onions and garlic simmer with San Marzano Tomatoes and wine for hours and is finished off with a plethora of fresh herbs. This recipe yields 10 cups of sauce.
Course Homemade Ingredients & Condiments
Cuisine Italian
Keyword from scratch, homemade, kitchen basic, marinara, san marzano, sauce
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 10 cups
Calories 81
Author Laurie McNamara

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 large yellow onion
  • 4 cloves garlic peeled and left whole
  • 6 ounces tomato paste
  • 1/4 cup chianti
  • 84 ounces San Marzano Tomatoes whole peeled (or 3 (28-ounce) cans)
  • 1 parmesan cheese rind
  • 2 tablespoons fresh basil torn
  • 1½ teaspoons oregano (chopped)
  • 1½ teaspoons thyme leaves (chopped)
  • kosher salt to taste (about 1½ to 2 teaspoons)
  • freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Add olive oil, onions and whole garlic cloves with pinch of kosher salt to a deep sided pan or dutch oven.
  • Saute over medium heat until the onions are soft and translucent and garlic is golden in spots. Remove the garlic to a clean dish and set off to the side.
  • To the onions, add the tomato paste. Stir and cook for 1 minute before pouring in the wine. Stir and cook for 1 to 2 minutes or until reduced.
  • Next add in whole tomatoes, parmesan rind and grate in the garlic cloves. Stir to combine, smashing a few of the tomatoes with the back of your spatula.
  • Cover and simmer the sauce over low heat for 2 hours, or up to 4 hours. Stirring ocassionally.
  • Remove the parmesan rind before using a handheld blender and pureeing until smooth.
  • When sauce is smooth, stir in basil, oregano and thyme. Seasoning with salt to taste.

Notes

FREEZING HOMEMADE SAN MARZANO MARINARA:
Divide sauce among freezer safe resealable bags; two 2-cup bags and 2 3-cup bags. Lay the bags flat on a rimmed metal baking sheet and freeze until solid.
Sauce will keep best frozen for 4 to 6 months. But can be enjoyed even longer than that.
To use, place bag in fridge over night to thaw.

Nutrition

Serving: 1cup | Calories: 81kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 0.1mg | Sodium: 477mg | Potassium: 654mg | Fiber: 4g | Sugar: 8g | Vitamin A: 580IU | Vitamin C: 28mg | Calcium: 93mg | Iron: 3mg