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Marinara Sauce [Immersion Blender]

Create your own simple marinara sauce to enjoy with chicken, fish and pasta.


  • 112 ounces (3.20 kg) whole peeled roma tomatoes, 4-18oz cans
  • 2 (275 g) medium yellow onion, peeled, quartered
  • 4 (15 g) garlic cloves, peeled
  • ½ cup (120 ml) olive oil
  • kosher salt, to taste
  • 3 Tablespoons (10 g) italian seasoning


  1. Place all ingredients into a medium or large stockpot and stir to incorporate. Place on stove top and simmer of medium-high heat. Bring to a boil, then reduce to a simmer and cook over low heat for 1½ to 2 hours.
  2. Place the immersion blender into the middle of the cooking pot. Submerge the immersion blender below the surface of the liquid, but above the bottom of the pot.
  3. Start the blender on its lowest speed and increase as desired, moving around, including up and down, to blend the ingredients for 45-60 seconds or until desired consistency is reached.


For a chunkier sauce, blend on Variables 1-2. For a smoother sauce, blend on Variables 3, 4, or 5. The blender has a slow ramp feature to avoid causing excess splashing when blending.

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