Easy 1-Pot Marinara Sauce

A simple stovetop marinara — garlic, canned tomatoes, herbs, simmered for 30 minutes. Makes a big batch that freezes well.

5 min prep · 45 min cook · 50 min total · 7.5 cups

Ingredients

Servings: cups

2 tbsp olive oil (or water to avoid oil)
2 cloves garlic, minced (large cloves)
2 cans peeled crushed or diced tomatoes, no salt added (28 oz / 800 g each — San Marzano if you can)
1 tsp dried (or fresh) oregano
1 tbsp coconut sugar (or maple syrup, or omit)
1 tsp sea salt
0.25 tsp red pepper flakes (adjust to taste) (to taste)
0.5 cup fresh basil, roughly chopped (plus more for serving)
2 tbsp nutritional yeast (optional — for depth)
3 tbsp tomato paste (optional — for richness)

Sauté the garlic. Heat a large pot over medium-low. Once hot, add the olive oil (or water) and garlic. Sauté briefly, about 1 minute, stirring frequently, until barely golden.
Build the sauce. Add the tomatoes, oregano, coconut sugar, salt, and red pepper flakes. Bring to a simmer over medium heat, then reduce to low and simmer uncovered for 30 minutes, stirring occasionally.
Add the basil. Stir in the chopped basil and cook for 5 more minutes.
Taste and adjust. More salt for saltiness, more oregano or basil for freshness, more pepper flakes for heat, more sugar for sweetness. Stir in the nutritional yeast and/or tomato paste here for extra depth and richness — optional but recommended.
Thin if needed. If the sauce has thickened too much, loosen with a splash of water. (Or leave it thick and chunky.)

Yield: roughly 7.5 cups / 14 half-cup servings.
Storage: keeps 1 week in the fridge, 1 month in the freezer.
Garlic conversion: 2 large cloves ≈ 3 small cloves ≈ 2 tbsp pre-minced.
Serving ideas (from the source): over pasta or spaghetti squash; with veggie meatballs; or as the sauce in lasagna or eggplant roll-ups.

(your own tweaks go here)

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