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Marinara Sauce

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

Marinara Sauce

 2 tbsp Extra Virgin Olive Oil
 ½ cup Red Onion, chopped
 1 Shallot, chopped
 2 Garlic Cloves, minced
 2 Can Diced Tomatoes, 28 oz.
 1 ½ tsp Garlic Powder
 1 tsp Onion Powder
 1 tsp Oregano, dried
 Pinch of Red Pepper Flakes
 ½ tsp Cinnamon
 1 tsp Salt, Kosher
 ½ tsp Pepper
 ¼ cup Milk
 ¼ cup Extra Virgin Olive Oil
 ½ cup Parmesean Cheese, Grated

Add 2 Tbsp olive oil to a medium-sized dutch oven over medium heat. Add onions and shallots and cook until tender, 5-7 min. Add garlic and cook until fragrant, about 1-2 min.


Add 2 cans of diced tomatoes and mix well. Next add garlic powder, onion powder, oregano, cinnamon, red pepper flakes, salt and pepper, milk and olive oil. Stir well to combine and bring up to a low boil. Reduce heat to low, cover and let simmer for 15 min., stirring occasionally.


Turn off the heat. Use an immersion blender to puree the sauce to your liking. Leave it a little chunky for a fresher, rustic sauce, or blend it smooth for a classic gravy.


Once blended, add parmesan cheese, mix well. Taste. Add more salt or pepper if needed.