Marinara sauce is of Italian origin and is generally made with a base of tomatoes, onions, garlic, herbs, and a splash of red wine. Homemade Marinara sauce is immeasurably better than store-bought. It is easy to make, quite versatile, and freezes beautifully.
The ingredients for my Marinara sauce include olive oil, onions, garlic, Italian seasoning, dried basil, Kosher salt, freshly ground black pepper, sugar, crushed tomatoes, tomato sauce, tomato paste, and red wine.
To start, I sautéed the onions and garlic in a Dutch oven in a bit of olive oil over medium heat for about five minutes.
Then I added the Italian seasoning, basil, salt, pepper, and sugar, and gave the mixture a stir.
After that I added the crushed tomatoes, tomato sauce, and tomato paste to the onion mixture. Then I stirred to combine everything.
Finally, I added the red wine and gave the mixture one last stir to ensure that everything was well combined.
I transferred the contents to my crock pot and cooked the Marinara Sauce on high for 2½ hours, stirring occasionally. Alternatively, I could have cooked it covered on my stove top on medium low heat for 2 hours.
I ended up with 5½ cups of thick and incredibly delicious Marinara Sauce. I decided to use some of it to make a Spinach and Mushroom Lasagna. The rest, I’m going to freeze for a later use. Yum!
If you’d like to see more recipes with homemade tomato sauces, check out my Sausage Ragù, Eggplant Parmesan, or Bolognese Sauce. Alternatively, check out this recipe for Cheesy Stuffed Shells that feature Susan’s Super Simple Marinara Sauce.
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Marinara Sauce
Ingredients
- 1 Tablespoon olive oil
- 2 cups chopped onion
- 3 large cloves garlic minced
- 1 Tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon granulated sugar
- 1 (28 ounce) can crushed tomatoes, preferably salt free
- 2 (8 ounce) cans tomato sauce, preferably salt free
- 2 (6 ounce) cans tomato paste, preferably salt free
- ½ cup dry red wine
Instructions
- Add olive oil to Dutch oven over medium heat. Add onions and garlic; sauté for five minutes.
- Add Italian seasoning, basil, salt, pepper, and sugar. Stir well to combine.
- Add crushed tomatoes, tomato sauce, and tomato paste; stir well to combine.
- Add wine; stir well to combine. Cover and reduce heat to medium low. Cook for two hours, adding more liquid if necessary. (Note: Rather than cooking on stove, transfer mixture to a crock pot and cook on high setting for 2 ½ hours.)
- Correct seasonings. Yield: 5 ½ cups.
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