Tuesday, March 9, 2010

Semi-homemade Marinara Sauce

I know I listed my semi-homemade marinara sauce on MANY meal plans, but I don’t think I every detailed how I make it.  This recipe is my go-to red sauce recipe.  I use it for everything from spaghetti and lasagna sauce to marinara dipping sauce for baked zucchini.  It’s really easy to make and very light on your budget.  I started making when we started Weight Watchers a few years ago and make our healthy eating lifestyle changes.  I wanted a go-to sauce that was low in “points” and I wanted to be able to make my own sauce so I would know and control the ingredients that were put into it.  I have never bought sauce from a jar or can since!

Semi-homemade Marinara Sauce


  • 28 oz can of crushed tomatoes
  • red onion
  • garlic
  • Italian seasonings
  • EVOO


  • chop up 3 to 5 gloves of garlic
  • chop up your onion to desired size
  • heat some EVOO in a medium sauce pan over medium-high heat, add the garlic and onion, cook until tender or caramelized {your choice, both give a different flavor/texture}
  • add the Italian seasonings, 1 to 2 TBSP
  • once the onions/garlic are cooked to your liking, add in the can of crushed tomatoes {you can also add a can of tomato sauce if you like your sauce to be a little thinner or to go farther}
  • reduce heat and simmer until heated thoroughly

This also freezes well.  A 28 oz can of crushed tomatoes will make about 6 1/2 cup servings.  If you add in a can of tomato sauce also then this sauce will go further {I like to add the tomato sauce when I’m using this for lasagna but not usually when I’m using it for spaghetti or marinara dipping sauce unless we are having company over and I am making more pasta that normal}.

What is your favorite go-to “sauce”?

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