As I promised in my Monday Munchies: Eggplant Fritter and Marinara Sandwich, here is my recipe for a Semi-Homemade Marinara Sauce. I love how thick, hearty and substantial the sauce is when I use this in my Italian recipes. But instead of having to spend hours of cooking down the tomatoes or breaking down the meat in the sauce, it uses extremely easy to find staple ingredients that cook in less than a half hour.
Its absolutely delicious and gets rave reviews from even the pickiest members of my family. It can be used in lasagna, baked ziti, eggplant sandwiches, meatball sandwiches and you don’t have to change anything in it.
One can of tomato based pasta sauce – I usually opt for Hunts but any will do One can of tomato paste – depending on how thick you like your sauce will determine how large a can. The ticker the sauce, the large the can.
One can of diced tomatoes (drained) with oregano & basil, or Italian seasoning One cup of sliced black olives
1/2 cup of diced onion
1 tablespoon of Italian seasoning
1 teaspoon of garlic powder (I’m allergic so I opt for onion. You can use either.) A dash of sugar or sugar substitute
1 tablespoon of olive oil
How to Pull It Together:
- Sauté the diced onions in the tablespoon of olive oil until they are translucent.
- Add the drained tomatoes, pasta sauce, tomato paste, Italian seasoning, sliced black olives, and garlic (or onion) powder to the onions. Mix until well combined.
- Let simmer for 10 minutes stirring, frequently.
- Add a dash of sugar or sugar substitute to the marinara and mix in well. The sugar cuts the acidity of the tomatoes in the sauce and paste. This makes it easier to digest and easier on the palette.
- Let simmer for another 5 to 10 minutes, again stirring frequently.
- Serve over pasta or in your favorite Italian marinara dish. Voila!
There you have it! My Semi-Homemade Marinara Sauce!