How I Made a Gallon of Homemade Marinara for $4.00
  • #10 can of Crushed Tomatoes (105 ounces)
  • 2 large yellow onions, minced
  • 6 cloves of garlic, minced
  • 1 Tablespoon sea salt
  • 1 Tablespoon sugar
  • 1 Tablespoon dried oregano
  • 1 Tablespoon coarse black pepper
  • 2 Tablespoons olive or vegetable oil
  1. In a large stock pot, sauté onions and garlic in olive oil until soft and translucent.
  2. Add remaining ingredients and stir well while bringing to the boil.
  3. Reduce heat to medium-low and simmer for 1 hour or until the flavors come together and the sauce thickens slightly.
  4. Taste the sauce at this point and adjust the seasonings to your individual taste.
There will be a lot of leftovers here (unless you’re feeding a football team), so freeze the excess in quart size containers. It will last for at least 6 months without losing flavor or texture, perfect for a quick dinner anytime!
Remember that this is the most basic recipe imaginable. From this base though, you can truly make it your own by adding anything you like from sweet or hot peppers to celery, even make it a chunky-style sauce by adding diced tomatoes and onions.
Recipe by My Earth Garden at