Marinara Sauce recipe
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We use this recipe as our standard red sauce. Use it for spaghetti or pizza, or cook manicotti in this sauce. The last time we made this recipe, we multiplied it by 40 to make several gallons. Recipe freezes well and is outstanding when you use fresh garden tomatoes.
- One 28-ounce can Italian tomatoes*
- One 6-ounce can tomato paste
- 1/2 cup (only fresh) chopped parsley
- 1 clove garlic
- 1 teaspoon oregano (or two Tablespoons fresh)
- 1 teaspoon basil (or two Tablespoons fresh)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 Tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup dry white wine (use good wine)
Place tomatoes with juice, tomato paste, parsley, garlic, oregano, basil, salt, and pepper in a blender or food processor container. Process until smooth.
Heat olive oil in a 12-inch skillet over medium heat. Add onions and saute 2 minutes. Add tomato mixture and wine. Reduce heat and simmer 30 minutes (or all day, but take care not to scorch bottom of pan), stir occasionally.
*Two pounds of fresh tomatoes may be substituted for canned tomatoes. Cut fresh tomatoes into quarters and simmer 1-1/2 hours. Proceed as if using canned tomatoes.
Reference: Marinara sauce
Recipe type: xarchivex
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