Sunday Stash Marinara Sauce Recipe

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Sunday Stash Marinara Sauce Recipe

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.

Makes about 12 cups

Active Time
25 minutes

Total Time
1 hour 25 minutes


    • 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


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

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    By | 2018-02-06T10:00:00+00:00 February 6th, 2018|Featured, Recipes Menus|0 Comments

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