Marinara Sauce

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.

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Marina Sauce

Recipe for the versatile classic Italian tomato sauce.

Course: Main

Cuisine: Italian

Keyword: basil, garlic, tomatoes, wine

Servings: 4

Ingredients

• 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

US Customary - Metric

Instructions

• 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.