Lori's Garlicky Marinara Sauce

Name: Lori's Garlicky Marinara Sauce
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 caramelized onions; 3 tbsp Kerrygold butter; 3 bulbs garlic roasted; Drizzle EVOO; 28 oz can crushed tomatoes; 1 c water; 1/4 c minced garlic; 1 sprig fresh basil; 3 tbsp Crushed red pepper; 2 tbsp Oregano; Salt to taste; Pepper to taste; 2 tbsp garlic powder; 2 tbsp onion powder

3 steps

Prep:20minCook:1h 15min

Marinara with caramelized onions and roasted garlic makes for a deep, rustic flavor. It's even better if you can make it ahead of time so everyone in the pool gets even happier.

Updated at: Thu, 17 Aug 2023 07:02:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories277.9 kcal (14%)

Total Fat17 g (24%)

Carbs30.9 g (12%)

Sugars12.2 g (14%)

Protein6.3 g (13%)

Sodium759.8 mg (38%)

Fiber6.6 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2onions

caramelized

3 Tbspbutter

3 bulbsgarlic

roasted

EVOO

28 ozcan crushed tomatoes

1 cwater

¼ cminced garlic

1 sprigfresh basil

3 TbspCrushed red pepper

2 Tbsporegano

2 Tbspgarlic powder

2 Tbsponion powder

Instructions

Step 1

Preheat oven to 400° (I use my toaster oven). Cut off 1/4" from tops of bulbs and remove most of the papery skin leaving enough to keep it held together. Wrap loosely in tin foil, drizzle the EVOO on top, close foil and roast for 45 minutes to an hour.

Knife

Foil

Step 2

While garlic is roasting, caramelize the onions. Preheat butter over medium high heat in a large frying pan then add roughly chopped onions. Stir occasionally and cook until they're starting to brown. Reduce heat to medium or medium low depending on your stove and continue cooking until the onions are a nice caramel color. Remove from stove and drain keeping some of the butter in the pan.

Frying Pan

Step 3

Reheat the pan to medium high heat. Add remaining ingredients placing basil sprig on top until it wilts, then submerge and cook until the oil on top is a deep orange color and sauce has reduced and thickened. Remove basil, add any more spices you'd like to taste and serve.