Marinara is a very easy sauce that only requires a few ingredients. You can make a winter version following this recipe, or you can make a summer version using peeled fresh tomatoes and fresh basil in season. It makes a pretty dish when you use the sauce as a bottom layer and put some ravioli on top garnished with some parmegiano reggiano and some parsley. We also like it with tortellini or gnocchi.
This recipe makes a large batch, so you can freeze the extra in 32 ounce containers and pull one out for a quick mid-week meal.
- 6 quart pot with heavy bottom
- sharp knife
- 4 tablespoons extra virgin olive oil
- 1 medium to large onion (finely diced)
- 6 to 10 cloves of garlic (to tast, minced)
- 2 (28 oz) cans diced tomatoes in juice
- 28 ounce can crushed tomatoes
- 4 tablespoons dried basil
- 6 tablespoons pinot grigio or other dry white wine
- Add olive oil to the pot over medium heat. Add the onion and saute until it starts glistening, about 3 minutes. Add the garlic and saute for 1 to 2 minutes, just until it starts to soften.
- Add the tomatoes, basil, and pinot grigio. Cook over medium heat until the sauce starts to bubble. Reduce heat to low and simmer for about 20 minutes.
- Pour over cooked pasta.