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Best Marinara Sauce Yet

Best Marinara Sauce Yet

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Jackie

Jackie

This is a very easy homemade red sauce, and the only one my 5 year old daughter will eat! Serve with your favorite pasta.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
  2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
  3. Simmer for 30 minutes, stirring occasionally.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TUNISIANSWIFE
729

TUNISIANSWIFE

2/6/2006

I'm rating this a 5 because the consistency is perfect; thick enough but not too much so that if one wanted to make a meatsauce out of it, the spoon would not stand up straight in the middle of the pot. Also a 5 star for ease of preparation and ingredients one tends to have on hand. I did have to add 2 more cloves of garlic but I am a garlic lover. 1 clove just did not seem to do it justice. I followed exactly and used a 'Mier's Winecellar white table wine'. I added the 1/2 cup and it was not overpowering. I love to cook w/wines but don't drink it and although I could taste it, it wasn't overpowering. It seemed to enhance the flavor and didn't hinder it. It also is a sweeter sort of wine so thought it would help with that sauce tartness thing we all try to fix. I did have to add 1 Tbsp. of BROWN sugar and that took care of it. **I recently saw on Food Network that if you use BROWN sugar in any redsauce, it helps with that tartness fix better than white.** Thanks for the great recipe. I'm going to let it sit in fridge overnight and make eggplant parm. tomorrow.

Jillian
555

Jillian

2/26/2009

Incredible sauce!!! Instead of stewed tomatoes I used crushed tomatoes so there was no need for the food processor. I fried the onions in 3 cloves of minced garlic and added 1 tsp. of dried basil, used 1 Tbsp. of dried parsley instead of fresh, and added 1 Tbsp. of brown sugar to cut the acidity of the tomatoes. Other than those additions this was perfect over angel hair pasta and chicken parmesan!

Jill Schilz
506

Jill Schilz

8/31/2007

I have made this so, so many times -- and it is phenomenal. I typically make 3x this much (as long as I'm going to all the work!) and then freeze it in family dinner-size portions. I make the following changes (these amounts are for the regular-size recipe, without doing the 3x): add almost 1 tsp. dried basil; use only 1/4 cup white wine; add 1 T. sugar; use canned, diced tomatoes instead of stewed; use only 2 T. olive oil. Although I made it once as just a marinara sauce (and it was excellent as such), I typically make this with meatballs; after forming the meatballs and browning them on all sides in a pan with about 1/2 inch of hot vegetable oil, I drain them and then throw them right into the sauce, where they finish cooking through while the sauce is simmering. Definitely adds a lot of flavor to the sauce. Yummy.

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