Versatile Homemade Marinara Sauce

By Angelika Hanna

I have tried many different versions of homemade tomato sauces. This marinara I found the best and most delicious.

It is a versatile tomato sauce, delicious when served hot over meats, pasta, rice and in casseroles; and it is also nice at room temperature as a dipping sauce for vegetables, tostitos and nachos. It’s a potluck idea to take out without heating it up and without the risk that it may go bad easily when taking it out in the hot/warm summer weather.

Some recipes suggest to blend all the ingredients in a food processor to aim for a smoother texture before cooking them. I personally prefer the chunks of the vegetables and, therefore, did not use any food processor or blender.

Recipe:

Prep Time: 15 min

Cook Time: 35 min

Total Time: 50 min

Cuisine: Italian

Author: Angelika Hanna / Zest4Food

Ingredients:

  • Two 15-ounce can San Marzano tomatoes (I find that the Marzano is the best canned tomato option)
  • One 6-ounce tomato paste
  • 1/3 cup shallots, minced
  • 1 garlic clove, minced (optional)
  • 2 tbsp extra virgin cold-pressed olive oil
  • 1/2 cup wine (I used red wine – some recipes call for white wine – both works)
  • 4 tbsp fresh parsley, minced
  • 1 tsp dried oregano
  • 1 tsp Kosher salt
  • 1/4 tsp freshly ground pepper
  • A few splashes of hot sauce or hot red pepper flakes for a spicy version (optional)

Instructions:

  1. In a saucepan, bring 1 tbsp olive oil to medium heat.
  2. Saute the shallots until they become translucent, approx. 4-5 min.
  3. Add the garlic and saute for another 2 min max.
  4. Pour the canned tomatoes including all the juices in the saucepan. With a large spoon, smash the tomato pieces into small chunks.
  5. Add the wine and 1 tbsp olive oil.
  6. Stir in all the herbs and spices. Mix well. Taste for more salt and pepper.
  7. Bring to boil, then reduce heat to medium-low.
  8. Simmer for 30 min, stirring occasionally.

Enjoy with your favorite food!

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6 thoughts on “Versatile Homemade Marinara Sauce

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