Homemade Marinara Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
68 kcal
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Course
Condiments
-
Cuisine
American
Homemade Marinara Sauce
Description
This Homemade Marinara Sauce starts with sautéing finely diced onion and minced garlic in olive oil until softened and lightly browned. Red wine is then added and simmered gently to reduce, mellowing the acidity and developing complexity. The core tomato component is fire-roasted crushed tomatoes combined with tomato paste and water, which provide body and depth. Freshly chopped basil and oregano along with seasoning—salt, black pepper, and red pepper flakes—complete the flavor profile.
The sauce is simmered for at least 30 minutes, allowing flavors to meld and the texture to thicken into a smooth, aromatic base. The roasting of the tomatoes and slow reduction of ingredients deliver a slightly sweet, robust tomato flavor punctuated by herbaceous and mildly spicy notes.
It works well as a classic pasta sauce, a pizza topping, or a dipping accompaniment, making it highly adaptable in home cooking. Cooling and storing the sauce in airtight containers preserves its freshness for several days, and it also freezes well for longer storage.
Careful simmering and ingredient choices ensure this sauce is balanced, neither too thin nor overly acidic, and it can be customized with additional herbs or seasoning to suit preferences.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 onion finely diced (¾ cup chopped or 100g, small
- 3 garlic finely minced, cloves
- ½ cup red wine
- 29 oz. fire roasted crushed tomato or tomato puree
- 1 tablespoon tomato paste
- 1 ½ cup water 350ml
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 teaspoon basil chopped, fresh
- 2 tablespoons oregano fresh, chopped
Instructions
- Pour the olive oil into a large saucepan or Dutch oven over medium heat.
- Add the onion and garlic and sauté, stirring around the saucepan until softened and slightly browned, about 2-3 minutes.
- Add wine to the onion and garlic, lowering the heat to the lowest setting.
- Simmer for about five minutes, or until the alcohol has cooked off. The mixture will look almost jammy at this point.
- Add the crushed fire roasted tomatoes (or tomato puree), tomato paste and the water to the pan, stirring to combine.
- Next, measure in the salt, black pepper, red pepper flakes, chopped fresh basil and chopped fresh oregano. Stir well to incorporate the ingredients.
- Simmer the sauce for at least 30 minutes. The longer this simmers, the better, so you could let this sit on the stove all day and eat it at night, and it would be amazing.
- Serve when ready with your favorite pasta noodles, as a base sauce on pizza or a dipping sauce, and enjoy!
Notes
- Keep the sauce in an airtight container in the refrigerator for 3-4 days once cooled.
- Freeze sauce in ice cube trays or freezer-safe containers for easy portioning and storage up to several months.
- Defrost in the refrigerator before reheating and using over pasta, pizza, or as a dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 68kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 460mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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