Marinara Sauce is one of those sauces I love to have on hand because it goes with so much and it’s healthy for you! Did you know it is super easy to make from scratch? I’ll let you in on a little secret of mine- anchovies are the key to a decadent marinara. Even though you might hate them, I promise you, you won’t even notice they are in the sauce. They actually disintegrate in the sauce but add the perfect salty bite. I love to use San Marzano tomatoes as well- they have the best flavor to me. Pour on spaghetti, serve over meatballs or on chicken parmesan, you can’t go wrong with this sauce!
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Prep Time:
5m
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Cook Time:
25m
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Total Time:
30m
Ingredients
- 2 anchovy filets
- 1/2 yellow onion, minced, about 1/2 a cup
- 2 garlic cloves, minced
- 29 oz can Whole, Peeled San Marzano tomatoes
- 1/2 tsp. red pepper flakes
- 1/2 c basil, torn
- salt and pepper
Instructions
- Pour 2 teaspoons of olive oil in a sauté pan over medium heat. When the oil is hot, add the anchovies. Let the anchovies cook for about 5 minutes or until they dissolve. You can break them up with a spatula, but they will disappear fast.
- When the anchovies are cooked down, add the onions to the pan. Saute the onions for 5 to 8 minutes or until they are translucent. When the onions are almost done cooking, add in the garlic. Cook the garlic for 2 minutes.
- When the garlic is fragrant, add in the tomatoes. Cook the tomatoes to let the flavors develop with the rest of the sauce- while this is happening you can break up the whole tomatoes with your spatula. Season the sauce with salt, pepper and red pepper flakes. Add in the basil- you can just tear it into the sauce or add in the leaves whole.
- Simmer the sauce for 20 minutes over low heat.
- Taste the sauce and adjust any necessary seasonings.
- Serve over pasta or however you would like it and enjoy!
xo, Rachel
