I have bought jarred pasta sauce before. The Italian in me cringes at the thought, and yet the lazy cook that comes out once in a while rejoices. There are some decent ones out there, but alas, it’s true nothing is quite like homemade.
And when it comes to marinara sauce, it truly is one of the simplest and most basic sauces.
- 3 tablespoons olive oil
- 1 small onion, finely minced
- 1-2 cloves garlic, minced
- 1 (28 oz.) can crushed tomatoes
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ cup red wine*
- 1 cup water
- In a large skillet heat olive oil over medium heat.
- Add onion and saute for a few minutes until softened.
- Add minced garlic and saute 1 more minute.
- Add crushed tomatoes and seasonings. Whisk until smooth.
- Add the red wine.
- Reduce heat to low and simmer for 30 minutes or more, stirring occasionally.
- Add water as needed to thin out the sauce to a nice consistency. You may need more or less water than what the recipe calls for, so start out by adding a little at a time.
This is simple and inexpensive to make. It takes hardly any time at all. You can make this ahead and freeze it into portions for use in recipes later.
This is called Basic Marinara because it’s the base of any great tomato pasta sauce. Add fresh veggies like mushrooms and green pepper (and whatever else you have like eggplant and artichokes, olives, etc.) and make a fabulous hearty pasta sauce. Or use it as a component of a bigger dish, such as Eggplant Parmesan or Vegan Lasagna. The possibilities are endless.
*Use a good quality red wine that you would drink alone. Don’t use cooking wine. Chances are you’re going to want some red wine with your Italian meal anyway, right?