Tasty Tuesday–Marinara Sauce

I have a confession to make. I’ve bought canned/jarred spaghetti sauce for years, but I don’t really like it. It doesn’t matter which kind we tried, I always thought it was too sweet, and didn’t have enough flavor. So I decided to try making my own. I already make excellent bolognese sauce (which takes all day to cook, so it’s not a an everyday occurrence)…how hard could it be? After tinkering with recipes a bit, I came up something I (and everyone else in the house) really like! Oh, and did I mention that the recipe is super easy? I call that a culinary victory!

  • 29 oz. stewed tomatoes
  • 6 oz. tomato paste
  • 5 cloves garlic
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 4 Tbsp. fresh parsley (or 4 tsp. dried)
  • Black pepper to taste
  • 6 Tbsp. extra virgin olive oil
  • 1 tsp. salt
  • One large white onion, diced
  • 1/2 cup red wine

In a blender or food processor, combine the first eight ingredients and blend until smooth.

In a large skillet, sauté onion with salt in olive oil until soft. Deglaze the pan with wine. Add tomato sauce and simmer for at least 30 minutes. Serve on your favorite pasta.

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