Time: 40 min.
Complexity: easily
Quantity: 10 - 12

Many Italian recipes call for marinara sauce, and finding a quality one in the supermarket can be more difficult than making your own. With this recipe, you'll have delicious marinara sauce in less than an hour. What's more, you don't have to wait for tomato season to make it—use canned tomatoes in their own juice. A little onion, garlic, olive oil, and aromatic herbs will fill your kitchen with the aromas of an Italian trattoria. Freeze the marinara sauce in small bags and have it on hand.

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1/4 medium onion, diced (about 3 tbsp)
• 4 cloves garlic, thinly sliced
• 3 x 800g cans of whole peeled tomatoes in their own juice, coarsely chopped
• 3 sprigs of fresh thyme
• 1 small bunch of fresh basil, leaves chopped
• 2 teaspoons coarse salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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tomatoes, marinara sauce, thyme, basil

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Preparation:

Step 1
• Heat olive oil in a medium saucepan over medium-high heat. Sauté the onion and garlic, stirring, until light golden brown, about 5 minutes.
Step 2
• Add the tomatoes with half the juice from the cans (discard the rest), thyme sprigs, and basil and bring to a boil. Reduce heat and simmer, uncovered, for 25-30 minutes or until the sauce thickens.
Step 3
• Remove and discard the thyme sprigs. Season the sauce with salt and pepper to taste. Use immediately or refrigerate for up to 3 days. Makes about 1200 ml of sauce.
  
  For freezing, cover and refrigerate, freeze for up to 2 months.

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