Prep 0 mins
Cook 0 mins
- 1 (28 ounce) can Italian plum tomatoes, peeled
- 2 teaspoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 (6 ounce) can tomato paste
- 1 1⁄4 teaspoons oregano (or more, to taste)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 cup fresh parsley, chopped
- 1 teaspoon cooking wine
- Puree tomatoes and tomato paste in a blender or food processor.
- In a medium saucepan, heat oil briefly, and add garlic. Saute 15 seconds, being careful not to let it brown.
- Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes.
- Remove from heat and stir in parsley.
- Makes 13 servings
This sauce was so easy and very tasty. I triple the amount and put it in the crockpot on low all day long, it made all the spices and all blend very well. Thanx for a great easy recipe!!
Even though I didn't have everything available to make this sauce, I still used it as a base recipe for what I made...and it is easily the best marinara I've ever cooked. I'm more of a meat guy, so for this to have enough flavor to make me take more than a couple of spoonfuls out of the pot to "taste" it...then I know it's a winner. :-) Changes I made...
1. Instead of the can of plum tomatoes and the tomato paste, I did 1-14.5oz can of diced tomatoes (pureed them in my processor, but not too much), 2-8oz cans of tomato sauce, and 1-6oz can of tomato paste)...and then I doubled the amounts to make a bigger batch.
2. I added about half of a small onion in with the garlic to saute on low heat for more than the 15 seconds, more like 2 minutes...if your heat is low enough you won't have to worry about the browning and bitterness that can result of burning the garlic.
3. I used 2 Tablespoons of dried parsley, and 2 Tablespoons of Oregano (keep in mind I doubled this batch), I also added basil, onion powder, paprika, celery salt, splenda (on a diet) and a pinch of cayenne....so let's see, if it were to be a single batch, this would be the measurements I would have used.
1 T Dried Parsley
1 T Dried Oregano
1 T Splenda
1/2 t Dried Basil
1/2 t Onion Powder
1/2 t Paprika
1/2 t Salt
1/4 t Pepper
1/4 t Celery Salt
Pinch of Cayenne
It sounds like I changed it a lot, but I really didn't...I used Merlot instead of cooking wine...you know what they say, never cook with a wine that you wouldn't drink yourself. I also enjoyed finishing the bottle as I made this sauce. Anyways, thank you so much...Great recipe!!!
Tasty marinara sauce and so easy to make. Used it for recipe #227200 and served it with Vita potato gnocchi (shelf-stable kind), and meatballs recipe #81054 that I had in the freezer, and mozzarella cheese. Added this one to my favorite zaar recipe binder. A great marinara sauce that I will make again and again. Thanks for posting.