Homemade pizza is a staple at our house, so I was really excited to try this marinara sauce recipe from Once a Month Mom. Since it’s freezer friendly, you can make a bunch of it and freeze it for later.
This might just be the best homemade marinara sauce I’ve ever tasted. The tomato to spices and onions ratio was perfect, so the sauce wasn’t bland at all, like some other recipes I have tried.
The great thing about making homemade sauce (besides the fact that it’s much tastier and healthier for you) is that it’s very versatile – you can tweak it to suit your own taste or just use what you have on hand at that time. Add more garlic, use less onion or spices…the variations are endless. Here is the original recipe:
Marinara Sauce a la Seaton
- 5.5 cups diced tomatoes, organic canned *I ended up using a couple of cans that had garlic & onion already added, since that is what I had on hand
- 1 medium onion, diced
- 3 tablespoons garlic, diced *I only had minced garlic, from a jar – I used 2 tablespoons
- 1 Tablespoon dried oregano
- 1 Tablespoon dried rosemary
- 1 Tablespoon dried parsley
- 1 Tablespoon dried basil
- 1 teaspoon crushed red pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
- Place all ingredients into crock pot, and cook on low and uncovered, for 8 hours.
- Once finished, blend until smooth with an immersion blender or place small batches into a regular blender and blend until smooth. *Like always, I used my Ninja blender - I swear, I can put anything in this little machine! And no, they don’t pay me to say that
- Place into a bowl and set aside until use.
After cooking, let cool and place in freezer ready containers or a plastic bag, let the air out and freeze until ready. To serve, simply re-heat on the stovetop for use with your favorite Italian dishes.