Garlic Parmesan Marinara

Basic Garlic Parmesan Marinara Sauce

Wait a second, garlic and Parmesan doesn’t sound all that basic. Well, I didn’t say basic Marinara Sauce! I said basic Garlic Parmesan Marinara. And I only use the word basic because it’s so easy to make! It’s not basic in taste!

Keto Lasagna made with Garlic Parmesan Marinara

What can I use Garlic Parmesan Marinara for?

When I have a recipe that calls for Marinara Sauce, this is my go-to! There are so many ways to use it. First of all, you could toss a couple of meatballs on spaghetti and transform boring spaghetti into spaghetti and meatballs!  Next, use it as a base for your Lasagna. Don’t forget Chicken Parmesan! MMM or maybe some Vodka Penne? Perhaps I need a post about 101 ways to use Marinara Sauce. But for now, I will work on a recipe for Keto Lasagna! Even though we aren’t entirely keto, my husband prefers it! (recipe coming soon)

It’s all about the fresh Tomatoes that taste like sunshine!

I remember making pasta with a few friends in Spain one night. It was a very simple pasta because we had just walked about 25km and had to get up and do the same the next day. We sauteed some onions, garlic, green peppers, and tomatoes. That’s it. But OMG, it was the best pasta I had ever made!

After a lengthy discussion and an empty pasta dish, we all agreed that it had to be the tomatoes. When this blog starts making me millions, I’m moving someplace where you can taste the sunshine in your tomatoes! You are all invited! I will always have a pot of something delicious on the stove and wine waiting for you! (So you better subscribe and share this blog with your friends so you can visit me in Spain!)

My fresh tomatoes don’t taste like sunshine. How will my marinara sauce?

Living in Northern Canada, my tomatoes don’t taste like sunshine! There might be a one week period in late summer that they get a bit closer, but nothing like the tomatoes that day in Spain. So I resort to the next best thing, bottled strained tomatoes! I’m serious!

What I use right now, that I can always find in the grocery store, is Molisana Strained Tomatoes. I’m open to using canned whole tomatoes, diced tomatoes, or fresh tomatoes. But I haven’t found one I like more than Molisana Strained Tomatoes. If you have a brand that tastes more like sunshine, let me know in the comments.

Fact – good food doesn’t always take time!

The best part of this Garlic Parmesan Marinara is that it doesn’t take much longer to make than opening that jar of store-bought sauce. Plus, you don’t have all the added sugar and whatever else they put in those jars. So toss the factory-made marinara and make your own! It’s that simple!

Ingredients for garlic Parmesan marinara

This is all you need:

  • 1 jar Molisana Strained Tomatoes
  • 1 teaspoon of olive oil
  • 4 cloves garlic, minced
  • 1 ½ teaspoon dried basil
  • 1 teaspoon each parsley and oregano
  • ½ teaspoon each garlic powder, onion powder, salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup Parmesan cheese

Are you ready? Let’s get cooking!

Basic Garlic Parmesan Marinara Sauce

Recipe by Lesa NelsonCourse: Italian, Recipes, UncategorizedCuisine: ItalianDifficulty: Easy
Servings

14

servings
Prep time

5

minutes
Cooking time

20

minutes

A rich and lively Marinara sauce with just the right amount of cheese to make it homey and comforting.

Ingredients

  • 1 jar Molisana Strained Tomatoes

  • 1 teaspoon olive oil

  • 4 cloves garlic, minced

  • 1 ½ teaspoon dried basil

  • 1 teaspoon parsley

  • 1 teaspoon oregano

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • ½ teaspoon salt

  • 1/4 teaspoon crushed red pepper

  • 1 cup Parmesan Cheese

Directions

  • In a medium pot, heat olive oil. Add the minced garlic and cook until fragrant.
  • Add tomato sauce and all the herbs and spices. Simmer for 15 minutes.
  • Stir in Parmesan cheese until melted.

Recipe Video

Notes

  • Make it your own! You can easily modify this recipe to make it your own. Sometimes I add finely diced onions, or I add Mozzarella and Romano cheese. It depends on what’s on hand.
  • This recipe freezes very well. Use what you need and freeze the rest for future use.
 

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