In a small saucepan over low-medium heat, sweat the onions for about 4 minutes.
Add garlic, and cook until lightly golden brown, about 4 minutes.
Add crushed tomatoes and simmer on low for 15-20 minutes. Yields about 2 cups.
Serve over your favorite pasta or in other dishes.
Storage: Four days is considered its optimal fridge life. If you freeze, use within six months for best taste and texture.
Nutritional Data: The information below is an automated estimate for 1/4 of the amount of the total cooked marinara sauce without the pasta.
Photo Credit: Erin Jensen
Calories: 96kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 278mg | Potassium: 710mg | Fiber: 5g | Sugar: 13g | Vitamin A: 442IU | Vitamin C: 24mg | Calcium: 91mg | Iron: 3mg