For our New Year’s Eve night in, I realized that I had forgotten to pick up a jar of marinara sauce, so I set out to make my own. I had seen a recipe for marinara sauce a long time ago and remembered it for the most part. Sadly, I no longer remember where I saw it. So I had to wing it. Here’s what I did.
- 1 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 onion, finely chopped
- 1 Tbsp garlic, minced
- 1 28-oz can of diced tomatoes, pureed
- 1 medium tomato, peeled, cored and diced
- 2 Tbsp Diana sauce (I normally would have used sugar to cut the acid and tomato paste to thicken it but didn’t have the paste, so this was my substitution)
- 2 tsp pepper
- 2 pinches salt
- Heat the oil and butter on medium in a saucepan. Add the onions and sauté until soft/translucent.
- Add the garlic and sauté for a moment longer.
- Add the pureed tomato, fresh tomato, Diana sauce (or sugar and tomato paste), salt & pepper.
- Lower the heat, cover and simmer for about 10 minutes.
- Adjust seasoning as necessary.
- Allow to cool, cover and refrigerate until ready to serve.
NOTE: This could be used as a cold dipping sauce for things like mozzarella sticks, or warmed up and served over pasta! Yay for dual-purpose sauces!