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.
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Author: Angelika Hanna / Zest4Food
- 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)
- In a saucepan, bring 1 tbsp olive oil to medium heat.
- Saute the shallots until they become translucent, approx. 4-5 min.
- Add the garlic and saute for another 2 min max.
- Pour the canned tomatoes including all the juices in the saucepan. With a large spoon, smash the tomato pieces into small chunks.
- Add the wine and 1 tbsp olive oil.
- Stir in all the herbs and spices. Mix well. Taste for more salt and pepper.
- Bring to boil, then reduce heat to medium-low.
- Simmer for 30 min, stirring occasionally.
Enjoy with your favorite food!