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    You are in: Home / Recipes / Kittencal's Marinara Pasta Sauce (Vegetarian) Recipe
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    Kittencal's Marinara Pasta Sauce (Vegetarian)

    Kittencal's Marinara Pasta Sauce (Vegetarian). Photo by juliadjulie

    1/7 Photos of Kittencal's Marinara Pasta Sauce (Vegetarian)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Kittencalskitchen's Note:

    This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs

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    Units: US | Metric

    • 3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
    • 1 large onion, chopped
    • 4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
    • 1 tablespoon dried basil (rubbed between fingers to release flavor)
    • 2 teaspoons dried oregano (rubbed between fingers to release flavor)
    • 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
    • 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
    • 1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
    • 1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
    • 2 teaspoons sugar (optional or to taste)
    • 1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
    • fresh ground black pepper (to taste)


    1. 1
      In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
    2. 2
      Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
    3. 3
      Add in the tomato paste and stir for 2-3 minutes.
    4. 4
      Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
    5. 5
      Season with salt and pepper and add in sugar if desired.
    6. 6
      **NOTE** if you prefer a thinner sauce, then add in some water.

    Ratings & Reviews:

    • on August 19, 2011


      Oh. My. Lord. THIS SAUCE! I had no plan in mind for a dish, when I decided to make it. I needed a sauce to just 'have on hand,' and this seemed simple enough. I'll admit, whilst I was making and tasting, I was not happy with it. I made it with the wine, not the best (but not the worst) 'chunky' crushed tomatoes (with garlic and basil), and about a can and a half of tomato paste. Simmered a good long while, but near the end .. I felt it missed that last little 'finish.' I dispatched a bit into a small bowl, and tried it with a bit of red wine vinegar. That helped. Then, the "AH HA!". I added about 1/3rd to 1/2 a cup of grated parmesan, and that was that.
      BUT. The real deal was sealed the next day, after it had time to sit. THIS SAUCE IS SO [expletive deleted] SENSATIONAL! The depth with the wine, I can't even believe I made THIS sauce, it's so good. I'm eating it cold, out of the jar. I'm eating it as a dip, for my potato chips, I CAN NOT EAT THIS ENOUGH.
      Make this sauce, indefinitely. But, my biggest advice is to MAKE THIS SAUCE, AHEAD, and give it a good few hours AT LEAST to let the flavors involve themselves fully with each other. You won't be sorry.

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    • on May 22, 2010


      Very good and easy. I've made this recipe with wine & it was very good. Tonight I didn't have wine on hand so I added about 1 tsp of balsamic vinegar which gave the sauce a nice depth.

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    • on November 09, 2010


      My husband and I always make a double batch of this and keep it frozen in easy to use sizes. I usually freeze 15oz for the two of us, sometimes it is too much but it is never too little. On pasta night I start a big pot of water and another with one of these frozen containers plopped in and four meatballs. Everything is warmed and ready when the pasta is. It is a real weeknight time saver.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (121)


    Nutritional Facts for Kittencal's Marinara Pasta Sauce (Vegetarian)

    Serving Size: 1 (317 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 207.7
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 933.5 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 5.3 g
    Sugars 14.3 g
    Protein 4.4 g

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