Stupid Good Summer School Week 6: Easy Marinara Sauce

Stop. Put down the jar. It is not your friend. That jar of pasta sauce right there in your hand? It’s filled with sodium and preservatives and junk. Well, the real reason you should put the jar down is because you can totally make a better sauce with less than $3 and 30 minutes. Yes, I understand that opening a jar takes 3 seconds but hear me out. This sauce freezes really well, but also you can impress guests with homemade sauce. Pasta sauce isn’t super impressive, but if you make your own, you’re a culinary hero. Make them bring wine because it’s gonna be a hell of a spaghetti dinner!


Preparing a tomato (watch Tuesday’s video here)


Easy Marinara Sauce

  • 1 28-oz can whole, peeled tomatoes
  • 2 Tbs olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tsp oregano
  • 2 tsp salt
  • 2 Tbs basil, chopped
  1. In a medium skillet or saute pan, heat olive oil over medium-high.
  2. Add onions and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minutes.
  3. Add whole can of tomatoes to the pan and turn the heat up to high. Bring to a boil, gently crushing the whole tomatoes with a wooden spoon. Don’t worry about the giant chunks, they will break down during the cooking process. Add oregano and salt.
  4. Turn down the heat to a simmer and cook covered for 25 minutes.
  5. You can continue to break down the tomatoes with a spoon, but I am a fan of a chunky sauce. You can also put the sauce in the blender for a few minutes, depending on how smooth you like it. Enjoy over fresh, hot pasta!

Stay tuned for next week’s Stupid Good Summer School!


School may be out for the summer, but it’s time to get your kitchen game onto the honor roll! ‘Stupid Good Summer School’ features a technique every Tuesday, and a recipe using that technique every Thursday.