Marinara (frozen) Recipe

Prepare tomatoes

Crush the canned whole tomatoes by hand in a bowl or pulse 2–3 times in a food processor or blender until mostly smooth but slightly chunky. Reserve juices and set aside.

In a medium heavy-bottomed saucepan or Dutch oven, heat 3 tablespoons olive oil over medium heat until shimmering.

Add the finely diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes. Do not let it brown.

Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly to prevent burning.

Stir in the 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly and deepen flavor.

Add the crushed tomatoes and their reserved juices to the pot. Stir to combine with the onion/garlic/tomato paste mixture.

Pour in 120 ml water to adjust consistency if the tomatoes are very thick.

Add the dried oregano, dried basil, crushed red pepper flakes, bay leaf, 1 teaspoon sugar, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Stir well.

Bring the sauce to a gentle simmer over medium-low heat, then reduce heat to low to maintain a bare simmer. Cook uncovered, stirring occasionally, for 25–35 minutes until the flavors meld and the sauce thickens slightly.

Taste and adjust seasoning: add more salt, pepper, or a pinch more sugar if the tomatoes are too acidic. Remove and discard the bay leaf.

If you prefer an ultra-smooth marinara (common for commercial frozen sauces), use an immersion blender to puree the sauce directly in the pot until smooth, or carefully transfer to a blender in batches and blend until smooth. Return to the pot and warm through briefly.

Stir in 1 tablespoon extra-virgin olive oil and 1 teaspoon lemon juice (if using) to brighten the sauce. Add the torn fresh basil leaves and stir until wilted, then remove from heat.

Allow the sauce to cool at room temperature for about 20–30 minutes, stirring occasionally to release steam. For food safety, do not leave out longer than 2 hours total; to cool faster, transfer sauce to a shallow container and spread it out to reduce thickness.

Portion the cooled sauce into the freezer-safe containers or resealable bags. Recommended portions: 1 cup (240 ml) per bag/container for single-use meals, or 2 cups (480 ml) for family meals. Leave about 1.5–2 cm headspace in rigid containers, or remove as much air as possible from bags before sealing.

Label each container or bag with the contents and date. Lay bags flat in the freezer for quick freezing and easy stacking.

Freeze for up to 6 months. For best quality use within 3 months.

To reheat: thaw in the refrigerator overnight or defrost in a microwave on the defrost setting. Warm gently in a saucepan over low heat until simmering, stirring occasionally. If sauce has separated slightly after freezing, whisk in a teaspoon of olive oil or a splash of water while reheating to regain a smooth texture.