Directions 6 steps | 100 Minutes
Measure and prep all ingredients.
In a medium saucepan over medium heat, heat the olive oil until hot but not searing hot. Add the basil, thyme, parsley and oregano to the saucepan and reduce the heat to medium-low. Lightly sauté for 2-3 minutes. Do not fry the herbs. You want the herbs to stay green while you toast them.
Remove the herbs and set them aside. You can use them for garnish later if you wish. Add garlic to the oil. The garlic should be simmering in the oil. Cook garlic in the oil for 1 minute. Add shallots and simmer for 1 minute or until the shallots become translucent.
Add the entire can of tomatoes to the saucepan. Add ¼ cup of water to rinse the remaining sauce out of the can and pour it into the saucepan. Adjust the heat to high and stir occasionally until the sauce begins to simmer. When the simmering becomes more rapid, adjust the heat to low and cover. Simmer for 1½ hours, stirring occasionally. (See notes)
For a smoother sauce, allow the marinara to cool for 10-15 minutes before using an immersion blender or a blender to blend smooth.
If the tomatoes are whole, empty them into a mixing bowl to crush by hand. If the tomatoes are already chopped just add them as is.