I have a bold statement to make: I have never purchased pre-made marinara sauce. And with a healthy dose of Italian heritage on my mother's side, I never had to. I grew up watching my grandmother, mother, and aunt make it all the time.

Although it may seem like a difficult task, marinara sauce is incredibly easy to make. The ingredients are simple and cost-effective, and the end result will be better than anything you can buy.

The beauty of this recipe lies in its versatility. It can be doubled or halved, depending on the desired quantity. It can also have many variations: add more garlic and herbs for a stronger flavor, add a touch of sugar for a mild sweetness, use a different cut of tomato for a chunkier sauce, the possibilities are endless.

The key to success with this recipe is time. The sauce needs to simmer on the stove for a long time to let all the flavors mingle together. Once your sauce has finished cooking, freeze or preserve any remaining sauce for later!

This recipe will make enough sauce for a 13x9 dish of lasagna with some sauce leftover to pour on top. My family enjoyed this with angel hair pasta and meatballs.

Ingredients

1 28 oz. can petite diced tomatoes

1 28 oz. can pureed tomatoes

1 28 oz. can crushed tomatoes

1-2 cloves garlic, minced

Thin layer of olive oil (on bottom of pot)

1 heaping teaspoon: basil, sugar, oregano

½ teaspoon: salt, pepper, onion powder

¼ c. of grated Parmesan cheese

Directions

Using a 6-quart stock pot, lightly brown the garlic in oil. Add tomatoes, herbs, and spices and simmer on low, stirring occasionally for approximately 2 hours. 20 minutes before the sauce is done, sprinkle with Parmesan cheese.