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Epicurious

Sunday Stash Marinara Sauce

By Anya Hoffman

4.6

(11)

A teal twohandled pot filled with marinara sauce against a pink background.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Recipe information

  • Total Time

    1 hour 25 minutes

  • Yield

    Makes about 12 cups

Ingredients

1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, very coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes
4 tsp. kosher salt, plus more
1 1/2 tsp. freshly ground black pepper, plus more

Preparation

  1. Step 1

    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 tsp. salt and 1 1/2 tsp. pepper.

    Step 2

    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.

    Step 3

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

TagsSauceItalianEuropeanCanned TomatoTomatoVegetableOnionRoot VegetableDairy FreeNut FreeGluten FreeVeganVegetarian5 Ingredients or FewerMake AheadEasySimmerDutch OvenBlender

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