Quick and easy Garlic Tomato Marinara sauce loaded with freshly chopped garlic, onions, and parsley. It’s perfect over pasta or as a pizza sauce.
Okay, I’m starting this post with a disclaimer. If you don’t like garlic, well A) Why did you click on a link that started with the word Garlic?? and 2) Step away now!!
We grow garlic in our garden constantly, and then I freeze individual cloves. When needed I just take them out and defrost for a few minutes until I can chop them. Garlic can also be frozen already minced in ice cube trays, about a tablespoon in each, covered with water, then once frozen placed in freezer bags or containers.
I make several different kinds of pasta sauces, so I’m kind of amazed that this is my first blog post on one! I can’t wait until we have in-season tomatoes so I can make my completely fresh sauce. I also love cream and butter sauces, my daughter so far will only eat butter sauces, usually with garlic!
Garlic Tomato Marinara Sauce
Quick and easy Garlic Tomato Marinara sauce loaded with big pieces of garlic, perfect over pasta or as a pizza sauce.
- 1 28 ounce can diced tomatoes
- 1 28 ounce can crushed tomatoes
- 3 ounces tomato paste 1/2 of a small can
- 3/4 cup chopped onions
- 1/2 cup chopped garlic not minced
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 3 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- Dice onions and garlic.
- Heat olive oil in a large pot over medium heat and add onions, sautefor about 3 minutes or until just beginning to soften. Add chopped garlic and saute for 1-2 minutes more.
- Add all remaining ingredients except parsley, stir well and bring to a boil.
- Reduce heat and simmer, covered, for one hour stirring occasionally. Ten minutes before the end of the cooking time add parsley and stir, recover.
I served this over whole grain spaghetti, with a basic garden salad on the side.
*Note-This recipe is PKU friendly when served with low protein pasta.