Simple Homemade Marinara Sauce

I am trying more and more to make as much of my own food as possible. Making my own marinara is an easy step in that direction. I mean, I rely on a jar of Progresso in a pinch as much as the next person, but the grocery store jars are no match for the real deal.

This recipe makes a double batch. Half gets used for dinner that night (in this case, spinach stuffed shells ) and half goes into a zip loc bag in the freezer. Then the next time you need an easy dinner in a hurry, all you have to do is pull the bag out. Done and done.

Simple Marinara Sauce
Makes 12-16 servings
55 cals / 0.5g fat / 10g carbs / 2g protein

2 28oz cans crushed tomatoes
1 onion
6 cloves garlic
1/4 cup sugar
2 tsp olive oil
2 cups water
Handful fresh basil (or 2 tsp dried)
1 tsp oregano

Pinch of crushed red pepper (optional)

1/2 cup red wine (optional)

1. Mince the onion and the garlic. Chop the basil.

2. Heat the oil in a large pot over medium heat. Add the onions and garlic and sautée until translucent and soft, about 5-10 minutes. Stir in crushed tomatoes, water, sugar, oregano, and basil. Reduce heat to medium low and let simmer for 1-2 hours. Season with salt as needed.