Kittencal's Marinara Pasta Sauce (Vegetarian)
Ready In: 1 hr 15 mins
Serves: 4
Ingredients
- 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)
Directions
- In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
- Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
- Add in the tomato paste and stir for 2-3 minutes.
- 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.
- Season with salt and pepper and add in sugar if desired.
- **NOTE** if you prefer a thinner sauce, then add in some water.
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