Sunday Stash Marinara Sauce

Ingredients for Sunday Stash Marinara Sauce

• 120ml extra-virgin olive oil

• 2 Vidalia or other sweet onions, peeled, very coarsely chopped

• 6 garlic cloves, peeled

• 2 teaspoons dried oregano

• 4 (800g) cans whole peeled tomatoes

• 4 teaspoons kosher salt, plus more

• 1 1/2 teaspoons freshly ground black pepper, plus more

Heat oil in a large pot or Dutch oven over medium. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 teaspoons salt and 1 1/2 teaspoons pepper.

Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper.

Do Ahead: Sauce can be made 5 days ahead. Store in an airtight container and chill, or freeze up to 6 months.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.