Marinara Sauce
Servings: 12 servings (about 6 cups total)
Calories: 48cal
Equipment
- 5 qt Dutch oven or large deep sided skillet
Ingredients
- 1 Tablespoon olive oil
- ¼ cup onion minced
- 2 cloves garlic minced
- 28 ounces fire roasted tomatoes two 14 ounce cans, undrained
- 6 ounces tomato paste
- 1 cup water
- ½ cup dry red wine
- ¼ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon ground black pepper
- garlic salt to taste
Instructions
- In a Dutch oven or large pan, heat olive oil over medium heat. Add onion and saute for a few minutes until softened and fragrant. Add garlic and saute another minute.1 Tablespoon olive oil, 1/4 cup onion, 2 cloves garlic
- For chunky sauce, add all sauce ingredients to the onion and garlic except for the salt. If you prefer smooth sauce, place all ingredients PLUS the garlic and onion mixture into a blender and process until smooth. Return mixture to the pan.28 ounces fire roasted tomatoes, 6 ounces tomato paste, 1 cup water, 1/2 cup dry red wine, 1/4 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, 1/4 teaspoon ground black pepper
- Bring to a gentle boil over medium-high heat. Reduce heat and simmer on low for 30 minutes, stirring occasionally.
- Season to taste with garlic salt.garlic salt
Notes
- If you prefer to use fresh herbs instead of dried, double the measurements.
- Italian parsley is a great addition.
- Cabernet or pinot noir are great dry red wines to use here. If you have a favorite, by all means, use it!
- You can substitute broth or non-alcoholic wine for the red wine.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 48cal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 215mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 1mg
