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"This marinara, or Sunday Sauce, is the basis for so many of our family recipes including spaghetti and meatballs, lasagna, eggplant parm, chicken parm, stuffed shells, and baked ziti. Plus we use it over pasta in a million ways! It's cheaper than a store-bought jar of sauce and doesn't have any added sugars or preservatives. This recipe scales up and down very easily. Rather than making a batch every Sunday, I will make a triple batch once a month or so, freezing some for quick use later." - Laura Visioni, Dr. Yum Board Member
Heat olive oil in a large saucepan over low heat. Add onions to the pan and sweat the onions low and slow. You're not looking for any browning or caramelization, instead you want them soft and almost melting into the oil. Add salt and stir. Add tomatoes with juices and puree until smooth with an immersion blender. Alternatively, you can puree the mixture in smaller batches using a food processor or blender, then return to the saucepan. Add pepper and basil and simmer for 30 to 40 minutes. The sauce can sit covered while you prepare other add-ins. It keeps in the fridge in a mason jar for up to a week.