Remove tomatoes from cans and place them into a large bowl with their juices. Crush the tomatoes with your hands, the texture should be chunky.
Place extra virgin olive oil in a large dutch oven pot over medium-low heat. Add in chopped onions and garlic and cook for 2 minutes. Stir in tomatoes and juices. Increase the heat and bring the sauce to a boil. Instantly reduce the heat to low and cook for 1 hour.
Stir in basil, oregano, salt, and pepper. Serve!
San Marzano Tomatoes - These Italian tomatoes make a hearty marinara sauce with their tender texture, rich flavor, and mild acidity.Make it AIP. Saute beets and carrots with olive oil and simmer with water and a touch of balsamic vinegar.Homemade marinara sauce with last 7-10 days under refrigeration. If it tastes fermented or has noticeable mold, throw it out. I like to store my marinara sauce in these Wreck glass jars.You can freeze leftover tomato sauce. Place into freezer bags or air-tight containers and freeze for up to 1 year. When you want to use it again, take it out of the freezer and let it thaw for 2-3 hours.