Sunday Marinara

Sunday marinara doesn't have to mean an all day project. This version tastes like it simmered for hours, but it's ready in 25 minutes. The shortcut is ONOIN Garlic & Herb. The onions, garlic, and Italian herbs are already together in olive oil inside the jar so when you add them to the pan, the base builds instantly. Add a can of good tomatoes, a little seasoning, and let it simmer. That's it! Rich, deeply flavored marinara with zero chopping and no tears. 

Great marinara starts with a patient saute of onion, garlic and herbs in olive oil which will take a while to prep before the tomatoes even go in. ONOIN Garlic & Herb does the foundational step for you, drastically reducing the time without losing any of the flavor. 

1. Warm olive oil in a saucepan over medium heat. Add ONOIN Garlic & Herb and cook 60–90 seconds until fragrant (do not brown). 
2. Add tomatoes (crush whole tomatoes with a spoon as they cook), salt, and optional sugar; stir to combine. 
3. Bring to a gentle simmer, then cook uncovered 15–20 minutes, stirring occasionally, until slightly thickened and glossy. 
4. Taste and adjust seasoning. Stir in torn basil or parsley off heat. Serve over pasta, or as a dip.

Pro Tips:

• Use whole San Marzano tomatoes and crush them by hand for best texture.
• Cook uncovered so the sauce reduces and thickens properly.
• Tear fresh basil in at the very end. Adding it earlier makes it lose its brightness.
• Double the batch and freeze half for a quick weeknight meal later on.