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Homemade Marinara Sauce (Italian Tomato Sauce)

Makes about 2-1/2 cups

This recipe is for a quick and easy Italian tomato sauce that can be used with a variety of dishes. Make it and use in place of your favorite store-bought marinara sauce. The amount can be adjusted as needed. The herbs used depend on the dish the sauce accompanies. For pasta, I usually add a combination of dried herbs when cooking, then I finish the dish with fresh herbs, such as basil and parsley, as in the Rigatoni with Homemade Marinara Sauce in the similar and related recipes. When I make a batch to store for future uses, I use just a few dried herbs and add more when reheating to complement the dish I am serving.

Homemade Marinara Sauce Recipe Photo

Ingredients

  • 1/4 cup olive oil
  • 1 medium onion, diced
  • 4 large cloves garlic, minced
  • 3 cans (14.5-ounces each) whole tomatoes, crushed with fingers, with juices
  • 1/4 cup dry red wine (optional)
  • 1 tablespoon dried herbs, such as basil, oregano, thyme, rosemary, parsley, or a combination
  • Salt and pepper to taste

Heat a large skillet over medium-high heat. Add the olive oil and heat. Add the onions and sauté until softened, but not browned. Add garlic and sauté for an additional minute. Add tomatoes, wine, herbs, salt and pepper. Cook over medium-low heat until liquid has reduced, about 20 minutes, stirring occasionally. (The amount of reduction depends on the desired thickness of the sauce. If storing for later use, it can be reduced at that time.) Taste for seasoning and adjust as desired.

Notes: The sauce can be refrigerated for up to five days. It can be made in large quantities and stored in the freezer for up to one year. It can also be canned, using the canning guidelines from the Home Canned Tomatoes in the similar and related recipes.

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