Marinara Sauce [Immersion Blender]

Create your own simple marinara sauce to enjoy with vegetables, chicken or fish.


  • 112 ounces (3.20 kg) whole peeled roma tomatoes, 4-28oz cans
  • 2 (275 g) medium yellow onion, peeled, quartered
  • 4 (15 g) garlic cloves, peeled
  • ½ cup (120 ml) extra virgin olive oil
  • ½ teaspoon kosher salt, optional
  • 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 bring to a boil, then reduce to a simmer. Cook over low heat for 1 1/2 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.

Chef's Notes

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.