Kittencal's Marinara Pasta Sauce (Vegetarian)

Submitted by Kittencalrecipezazz

"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 recipe#71273"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 44.37-59.16 ml 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)
• 14.79 ml dried basil (rubbed between fingers to release flavor)
• 9.85 ml dried oregano (rubbed between fingers to release flavor)
• 2.46 ml crushed red pepper flakes (optional or adjust to taste)
• 170.09 g can tomato paste (can use two cans for a thicker richer sauce if desired)
• 793.78 g can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
• 78.78-118.29 ml dry red wine (you may omit if desired but good to add in, can use white wine)
• 9.85 ml sugar (optional or to taste)
• 4.92 ml salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
• fresh ground black pepper (to taste)

directions

1. In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
2. Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
3. Add in the tomato paste and stir for 2-3 minutes.
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. Season with salt and pepper and add in sugar if desired.
6. **NOTE** if you prefer a thinner sauce, then add in some water.

Reviews

[Froggus.]

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.<br/>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. <br/>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.

 

[Shakahari]

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.

 

[Ronda K]

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.

 

[Jill W]

OK, I've been using this recipe exclusively for about five years so I guess its time I submitted a review. I make the sauce as posted, the only exception is that I quadruple it, freeze in ice cube trays and store in freezer bags so that we always have it on hand. As soon as we use the last cubes, it's time to make a new batch. I absolutely refuse to buy any of the horrendous commercially jarred sauces available. Yes, letting the sauce rest over night or at least several hours really does make a difference. Tasting while simmering or immediately after will not leave anyone impressed. We use it for: SPAGHETTI NIGHT - Thaw and heat as many or few cubes as needed. Add meat of choice and mushrooms if desired. Top with freshly grated parmigiana and serve with a simple salad a crusty baguette. PIZZA NIGHT - Grab as many or few cubes as needed. Use desired pizza crust and whatever toppings make your perfect pizza. We use Naan to allow for individual customized pizzas. OTHER RECIPES - I've used it for Lasagna, Ravioli, Chicken Parmesan and others that require a maranara sauce. Oh, and it really comes in handy when my son thinks that he has to have spaghetti for breakfast.

 

[Mrs. Beckman]

I have made this before several times, and only got around to reviewing it today! YUM!!!! If you make just as written it is wonderful...I should say that I never add the wine and sub water or broth instead tho. Today I altered this one and loved the result! I added one can of tomato sauce, and omitted the sugar since I do not like a sweet taste. I also added 3 fresh basil leaves instead of dry. I chopped up green bell pepper really small and sauteed with the onion, I also added a can of mushrooms, YUMMY