Out of jarred marinara sauce? You'll never need to buy it again when you have this easy recipe using canned tomato paste plus a few pantry ingredients. It's not only economical, it's incredibly delicious.
Cuisine American, Italian
Special diet gluten-free option, nut-free, soy-free, vegan
Heat the olive oil in a medium saucepan over medium heat.
Add the garlic and saute until fragrant, about 30 seconds.
Stir in the tomato paste, water, Italian seasoning, and bay leaf.
Bring to a low boil, then lower the heat and simmer, stirring occasionally, for 10 minutes.
Remove the saucepan from the heat. Discard the bay leaf. Season the sauce with salt and pepper, to taste. Add in a splash of balsamic vinegar and stir to combine.
Toss with cooked pasta. Garnish with fresh Italian parsley or basil, if desired.
Nutrition facts are for the sauce only. They do not include the pasta.Balsamic vinegar:If balsamic vinegar is unavailable, leave it out or add a pinch of organic sugar if the sauce tastes sour. You can also substitute a splash of your favorite red wine.Optional add-ins:For easy variations, try stirring in sliced olives, capers, and/or crushed red chili flakes during the last few minutes of cooking.Storing and freezing:Any unused sauce can be covered and refrigerated for up to 5 days or frozen for up to 3 months. To freeze, leave a little room at the top of a glass container before adding the lid. When you're ready to use it, defrost the container in the refrigerator overnight or until thawed.