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.
📖 Recipe
Marina Sauce
300kcal
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 6 to 10 cloves garlic to taste, minced
- 56 ounces diced tomatoes 2 (28 ounce) cans
- 28 ounces crushed tomatoes
- 4 tablespoons dried basil
- 6 tablespoons pinot grigio or other dry white wine
Method
- 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.
Nutrition
Calories300kcalCarbohydrates37gProtein8gFat15gSaturated Fat2gSodium835mgPotassium1491mgFiber10gSugar19gVitamin A921IUVitamin C59mgCalcium295mgIron10mg
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