Marinara Sauce

I bet you guys are getting sick of hearing me say that I avoided making something because it seemed hard, and then I did it, and it was easy, and I learned a valuable lesson, blah blah blah, right? Well… too bad, because it is so easy to make your own marinara that it’s freakin’ ridiculous. I made this marinara because a) I’d never made my own tomato pasta sauce and b) we decided it was a great way to use up our leftover fried calamari.

marinara

Marinara Sauce

  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 3 tbsp olive oil
  • 1 28-oz can crushed tomatoes
  • bottle of wine (red or white depending on what protein you’re using with the sauce)
  • 1 tbsp each dried basil, oregano & parsley
  • 1 tsp sugar
  • 2 tsp salt

Soften the onions in oil, then add garlic until fragrant. Add the tomatoes and fill the can about 2/3 with wine to rinse; add the wine to the pot, followed by the herbs, salt and sugar. Salt and sugar may need to be adjusted according to your personal tastes as well as to account for differences in brands of canned crushed tomatoes. Simmer on low heat until thickened and serve over pasta (or with fried mozzarella sticks!)

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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