As college students, we often default to pasta and store-bought, canned marinara sauces for an easy meal in. However, after several meals of the same fare, even the traditional flavors start to taste the same. Spoon has a solution for you. Make this easy marinara sauce and store it in the fridge for a lazy, rainy day.
Homemade Marinara Sauce
- Prep Time:10 minutes
- Cook Time:30 minutes
- Total Time:40 minutes
- 3 cup tomatoes, chopped
- 4 mushrooms, sliced
- 1 onion, sliced
- 6-8 fresh basil leaves
- 8 garlic cloves, chopped
Chop the tomatoes and garlic. Slice the mushrooms and onion. You can also dice the onions if you prefer them to be more “invisible.”
Add oil to the pan. Sauté onions with a pinch of salt and pepper.
Once the onions start to brown, add garlic and continue cooking for another minute.
Add tomatoes and about one teaspoon each of salt and ground pepper.
Cook on medium heat for about 20 minutes. Be sure to continue stirring every few minutes so nothing sticks to the bottom of the pan.
Spoon tip: If the sauce looks too watery, add a pinch of flour or corn starch to thicken.
Add mushrooms and cook for another 5 minutes. Season with another pinch of salt.
Spoon tip: Taste the sauce to see if it’s seasoned the way you like. If not, add more salt and pepper.
Add several leaves of fresh basil. Cook for another minute or two.
Store the sauce in a mason jar or serve with pasta.