Ingredients
- 4 large onions, quartered
- 6 garlic cloves, peeled
- 4 tbsp extra-virgin olive oil
- 4 (28 oz) cans diced tomatoes
- 1 ½ tsp fine sea salt or to taste
- 4 tsp dried basil
- 4 tsp dried oregano
- 1 tsp red pepper flakes
- ½ tsp black pepper, freshly ground
Equipment
Method
- Chop your onions and get your garlic ready while you preheat your pot over medium heat. Once the pot is hot, add the oil, allowing it to get hot before adding the onions and garlic, cooking for 5 minutes until soft and translucent.
- Add the canned tomatoes and all the remaining ingredients. Stir to combine, then bring to a simmer before reducing the heat and simmering partially covered for 2 hours. The sauce will thicken and reduce.
- Using the immersion blender, puree your sauce until all the large onion chunks and tomatoes are broken down.
- Simmer for another hour until the sauce turns back to a deep red colour and reduces.
- Use it in any recipe that calls for marinara or enjoy as is over freshly cooked pasta. About a 1/2 cup of sauce is enough for 3 oz of dry pasta.