Kittencal's Marinara Pasta Sauce (Vegetarian)

READY IN: 1hr 15mins


  • 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)


  • 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.