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marinara sauce blended

Marinara Sauce

Print Recipe
Author Breathing and Cooking

Ingredients

  • 1 medium yellow onion
  • 5 Tablespoons butter
  • 28 oz can San Marzano whole peeled tomatoes
  • 1 medium carrot peeled and left whole
  • 1 parmesan rind optional*
  • 1/2 Tablespoon Diamond kosher salt use less if using other salt
  • 1 smashed garlic clove
  • 1 teaspoons dried oregano
  • pinch red pepper flakes
  • 2 teaspoons balsamic vinegar

Instructions

  • The amounts in this recipe are flexible. Sauce is one of those things that you taste and tweak as you go along. Make it yours!
  • Starting with a cold pan, cut onion in half (stem to end) and place in a stock pot or sauce pan with the butter. Cook on low until the butter melts and let it go for a couple minutes more without browning the onion.
  • Add tomatoes to the pot, breaking up with your hands as you add them. Stir in remaining ingredients and simmer 1 hour, partially covered, stirring occasionally.
  • Taste. Adjust. Taste again. Remove 1/2 of the onion and the parmesan rind. Use an immersion blender to smooth out the sauce to your liking. You can also do this in a blender or food processor in batches (let it partially cool first if not using the immersion blender!)
  • Enjoy!

Notes

  • When I'm done with a block of parmesan cheese I put the rind in a ziplock bag and throw it in the freezer. The rind adds lots of flavor to soups, stews and sauce!
  • If you can find a #10 can and want to make a large batch, multiply the recipe by four. Freeze up to 4 months.