Kittencal's Marinara Pasta Sauce (Vegetarian)

"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"
 
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photo by kriszti2000 photo by kriszti2000
photo by kriszti2000
photo by FrenchBunny photo by FrenchBunny
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photo by FrenchBunny photo by FrenchBunny
Ready In:
1hr 15mins
Ingredients:
12
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)
  • 12 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!)
  • 13 - 12 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)
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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.

Questions & Replies

  1. Can this recipe be canned?
     
  2. How much salt and sugar do you use in this sauce when you make adjustments?
     
  3. Sorry but what are the yellow clumps in the picture? Thanks.
     
  4. The spaghetti sauce with meat calls for bay leaves and Italian seasoning, does this recipe not need the same? The only difference would be if you wanted to add meat, right?
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. 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
     
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Tweaks

  1. This was good. I don't like chunks of tomatoes so I used tomato sauce instead. I didn't have tomato paste or red pepper flakes so I omitted those. I followed everything else and it was good. Looking forward to trying it again with the tomato paste and pepper flakes and maybe more garlic next time.
     
  2. I was looking for a sauce to make lasagna and tried this. I had to make some substitutions (that or go to the store). Didn't have an onion so used a large shallot. Used garlic that I had earlier roasted, and the oil I packed it in. Fresh basil. Didn't have roma tomatoes but used fire roasted tomatoes instead. B/c of that I passed on the red pepper flakes. No wine either, but did use Yuengling Lager instead. This came together very quickly - a huge plus in my book. It gave me a sauce of the consistency I was looking for, and I was not disappointed with the changes I made, although I'm sure the original is better :) This is a real keeper. Thank you Kittencal.
     
  3. This is, hands down, the best marinara sauce I have ever eaten! I made it as instructed for pasta and it was a huge hit with the family. I used it again for chicken parmesan the following week, using a large can of diced tomatoes instead of the crushed and the tomatoes held their shape, which was good with that dish. This is a restaurant worthy recipe. Thanks for posting this!!
     
  4. I needed a quick recipe for some plain spaghetti sauce for some company that came over ( I thought they did not like italian sausage in it) I knew to go to one of Kittencal's recipes. Everyone chose this marinara sauce over the one with italian sausage. My husband even came up to me later without being prompted and told me "That sauce really was good!" that means this is a winner! My kids loved it too. So simple, I threw it all together and then left it for about 1 hour or less and we loved it!! Thanks again for another great recipe! Oh and I used some frozen tomatoes from my garden instead of canned. I also did not have chili pepper flakes so used chili powder instead.
     

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