Marinara Pasta Sauce

This is a simple marinara sauce that is big on flavor and low in fat. For a more flavorful dish, make it 1-3 days ahead of time and refrigerate to help the flavors intensify. Double the batch and keep it frozen in easy-to-use containers for a weeknight time saver.

Total Time: 1 hour, 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Yields: 4 servings

Ingredients

• 3-4 tablespoons olive oil
• 1 large onion, chopped
• 4-6 garlic cloves, minced
• 1 tablespoon dried basil (rub between fingers to help release flavor)
• 2 teaspoons dried oregano (rub between fingers to help release flavor)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (6 oz) can tomato paste
• 1 (28 oz) can whole Roma tomatoes, undrained (break up with a fork before cooking)**
• 1/3 to 1/2 cup dry red wine (optional)
• 2 teaspoons sugar (optional or to taste)
• 1 teaspoon salt (or to taste)
• Fresh ground pepper, to taste

Instructions

1. In a heavy-bottomed stockpot or Dutch oven, heat oil over medium-high heat.
2. Add onions, garlic and dried red pepper flakes, basil, and oregano; saute for about 3-4 minutes.
3. Add in tomato paste and stir for 2-3 minutes.
4. Add Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours stirring occasionally.
5. Season with salt and pepper and add in sugar, if desired.
6. If you prefer a thinner sauce, add water for desired consistency.

**To use fresh tomatoes, drop the whole tomato in hot water for 30 seconds, let cool, then peel and squeeze the seeds out and chop the tomatoes.

To learn more about Roma Tomatoes, click here.

Source: Food.com by Kittencal’s Kitchen

Marinara Pasta Sauce

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Author: Bakerette.com

Recipe type: Main Dishes

Cuisine: Italian

Serves: 4

Ingredients

• 3-4 tablespoons olive oil
• 1 large onion, chopped
• 4-6 garlic cloves, minced
• 1 tablespoon dried basil (rub between fingers to help release flavor)
• 2 teaspoons dried oregano (rub between fingers to help release flavor)
• ½ teaspoon crushed red pepper flakes (optional)
• 1 (6 oz) can tomato paste
• 1 (28 oz) can whole Roma tomatoes, undrained (break up with a fork before cooking)**
• ⅓ to ½ cup dry red wine (optional)
• 2 teaspoons sugar (optional or to taste)
• 1 teaspoon salt (or to taste)
• Fresh ground pepper, to taste

Instructions

1. In a heavy-bottomed stockpot or Dutch oven, heat oil over medium-high heat.
2. Add onions, garlic and dried red pepper flakes, basil, and oregano; saute for about 3-4 minutes.
3. Add in tomato paste and stir for 2-3 minutes.
4. Add Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours stirring occasionally.
5. Season with salt and pepper and add in sugar, if desired.
6. If you prefer a thinner sauce, add water for desired consistency.

Notes

**To use fresh tomatoes, drop the whole tomato in hot water for 30 seconds, let cool, then peel and squeeze the seeds out and chop the tomatoes.

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