Marinara Sauce

Sweet onion and whole tomatoes, simmered down an hour and blended smooth.

Makes about 12 cups (2.8 L), 12 servings
  1. Heat the oil in a large pot or Dutch oven over medium. Cook the onion and garlic, stirring now and then and keeping them from browning, until aromatic, about 3 minutes. Stir in the oregano.
  2. Crush the tomatoes by hand and add them to the pot with all their juices. Season with the salt and pepper.
  3. Bring to a boil, then drop to a gentle simmer. Cook uncovered, stirring occasionally, until slightly reduced, about 1 hour.
  4. Off the heat, blend smooth with an immersion blender. Correct the seasoning.

Macros

Energy130 kcal
Protein2 g
Fat9 g
Carbohydrate10 g (fiber 3 g)
Sodium800 mg

Per 1-cup serving, estimated. Diamond Crystal assumed. Canned tomato sodium varies widely between brands; unsalted tomatoes drop it to roughly 380 mg. Keeps 5 days airtight in the refrigerator, or 6 months frozen. The garlic goes in whole and gets blended at the end; crush it first if you want it sharper.