Angie's Bella Marinara
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
4 cups
ingredients
- 793.78 g can tomato sauce
- 170.09 g can tomato paste
- 29.58 ml dried parsley
- 4.92 ml dried oregano
- 2.46 ml dried basil
- 1 clove garlic, minced
- 4.92 ml salt
- 1.23 ml black pepper
- 59.16 ml olive oil
- 1 small onion, finely chopped
- 118.29 ml red wine (not too dry)
directions
- Combine tomato sauce and paste, parsley, oregano, basil, salt and pepper.
- Saute onion and garlic in olive oil in a large saucepan until transparent, but do not brown.
- Add the tomato sauce blend and the red wine.
- Simmer 30 to 45 minutes; stir occasionally.
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Reviews
-
We're a sodium-restricted household, so I cut out the salt and used low-sodium tomato sauce. We're also calorie-conscious, so I also cut the oil to 1 Tbsp, just enough to cook the onion and garlic in. Finally, I increased the basil to 1 tsp, just because I like the flavor. The resulting sauce was extremely easy to make and very tasty. I gave it four instead of five stars because I do feel that as written it's too high in sodium and fat, and because it's just a bit on the acidic side--could use some carrots or sugar to balance that out. Still, this is a very good recipe and definitely one I'll be making again, many times to come!
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This was really good and easy to make. I did make a lot of subsitutions and changes, though, to use what I had on hand. I used 4 chopped fresh shallots for the onion and an 800g can of chopped tomatoes in juices for the can of tomato sauce. I increased the garlic to 4 cloves, through a garlic press, and had to omit the parsley when I discovered I didn't have any in house. Because of the lack of parsley, I doubled the basil and oregano. I served it mixed with hot pasta and also as a dipping sauce for soft bread sticks. I definately recommend trying this more chunky, garlicy version of this sauce!
Tweaks
-
We're a sodium-restricted household, so I cut out the salt and used low-sodium tomato sauce. We're also calorie-conscious, so I also cut the oil to 1 Tbsp, just enough to cook the onion and garlic in. Finally, I increased the basil to 1 tsp, just because I like the flavor. The resulting sauce was extremely easy to make and very tasty. I gave it four instead of five stars because I do feel that as written it's too high in sodium and fat, and because it's just a bit on the acidic side--could use some carrots or sugar to balance that out. Still, this is a very good recipe and definitely one I'll be making again, many times to come!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois