Tomato / Marinara Sauce


Tomato / Marinara Sauce


  • 2 tablespoons Basil or Garlic Extra Virgin Olive Oil
  • 1 ½ to 2 cups Onion diced small
  • 2 tablespoons Garlic chopped
  • 1 tablespoon Fresh Thyme chopped
  • 15/20 leaves of Basil cut into a fine chiffonade
  • 3 to 4 Cans 28 Ounces each Peeled Tomatoes or a #10 Can
  • 10 to 14 ounces Tomato Puree depending on how thick it is and how much water you have in your tomatoes


  • In a large saucepan or an enamel cast iron pot, add the Onion and cook for 5 to 10 minutes until they turned light golden brown.  Add the garlic, when fragrant add the tomatoes, tomato puree, thyme and basil.
  • Bring to boil and immediately reduce to low heat and let simmer uncovered for 45 to and hour ½ depending how acid your tomatoes are.
  • Adjust the seasoning and add your tomatoes are still a bit acid a touch of sugar only if necessary.


For the Enamel Cast Iron Pot click here
For the Garlic Olive Oil click here
For the Basil Olive Oil click here