Basic Marinara Sauce

"This is a light version of my Sunday gravy (can't give up the family recipe, top secret). Though this version is much faster than the 3-4 hours most Sunday gravies take. I NEVER measure herbs for gravy but this is about right for the amount of tomatoes used here. Hope you enjoy!"
photo by breezermom photo by breezermom
photo by breezermom
Ready In:




  • On low light, put tomatoes in saucepan.
  • In a frying pan, fry garlic in extra virgin olive oil, just enought to coat the pan. Once they start to sizzle, add to tomatoes and stir. If using the onion, saute in olive oil as well and add to tomotoes and stir.
  • Add wine to frying pan and scrape pan with a wood spoon. Once wine starts to boil, about 30 seconds, add to tomatoes and stir.(Be careful, do this on a low light or shut the gas off).
  • Once the gravy starts to bubble, add and stir oregano, then the basil, then season with salt and pepper.
  • Simmer on low light for about 45 minutes, stirring frequently.
  • The sky is the limit, serve over any pasta you wish. Can be used in lasagnas and parmigianas too.Leftovers can be frozen for up to 3 weeks.

Questions & Replies

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  1. Wonderful "gravy"! I'm on a diet, so I didn't add anything, except the items in the recipe. Served over angel hair pasta and thought I'd died and gone to heaven! Thanks for the recipe. Spectacular! Made for Think Pink tag 2010.
  2. I thought this tasted too much of tomatoes. I added some additional spices to help mellow out the tangy flavor. Made for PAC Fall 09
  3. This is a quick and easy way to get a great tasting sauce on the table for a weeknight dinner. The aroma while this is cooking is amazing. I served this with Italian sausage and broccoli over penne pasta.
  4. I have been using this recipe for nearly a year now. It is wonderful. The only change I make it to add a few red pepper flakes (we like the spice). It puts all of my Italian recipes over the top. Thanks Diamond Joe for this fantastic recipe.
  5. I switched the oregano to Italian Seasoning, as anyone who is Italian knows you don't use oregano in Italian gravies. We save that to sprinkle on our pizza! Great recipe with the adaption of the seasoning!


<p>I've lived in NYC my whole life. Was born in VA and the family moved back to NYC when I was a week old, so I consider myself a native New Yorker. Dad's family is Sicilian so alot of my recipes revolve around tomotoes. Mom is german/russian jewish and is a fantastic cook in her own right. Has even taken some of dads family recipes and improved on them. My wife is also Italian and we enjoy cooking and baking together and look foward to showing our 2 children how to cook too!!<img src="" alt="" /></p>
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