August 29, 2016

The thought of making my own sauce always seemed extra to me. Like, why would I make my own if I can save some time and get one already made in a jar, right? Make your own tonight and you will see why. Don’t get me wrong – there are certainly nights I use an organic one from the store, but nothing compares to a homemade sauce simmering on the stove. Good news – my marinara sauce cooks quickly in a skillet with simple ingredients you likely have in your pantry.

There are many variations of marinara – dress it up with red wine, parmesan cheese, or bring the heat with some crushed red pepper. I think my moms sauce is equal parts cheese and basil. Haha, so good though. This is a recipe you definitely want to master. Impress your guests with your own homemade sauce. Serve with your favorite pasta, turkey meatballs + a side salad. Store the leftovers in the fridge for a week or freeze up to 3 months. Also, you should totally double the recipe and jar your own.


2 tablespoons olive oil
1/2 onion, finely chopped
2 gloves garlic, minced
2 28oz. cans crushed tomatoes
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh parsley, roughly chopped
1/4 cup balsamic vinegar
1 tablespoon tomato paste
salt + pepper to taste

Heat olive in skillet over medium heat. Sauté onion with garlic until translucent, about 4-6 minutes.
Add remaining sauce ingredients and simmer over low to medium heat for about 20 minutes or until sauce has thickened. Serve with your favorite pasta + crusty bread.

Serves 6

1 Comment

  • Reply Turkey Meatballs with Zoodles + Marinara Sauce - Meg Beans September 9, 2016 at 8:55 am

    […] Meg's marinara or your favorite jarred sauce. […]

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