Marinara Sauce

I am actively trying to stop buying things that I can make myself and Marinara sauce, Red Sauce, Sunday gravy, or whatever you want to call it, is on the list of something I have stopped buying.  I completely understand that dishes need to be seasoned, but I find store bought sauces on the salty side. I like that this recipe has a complex flavor profile without having to cook all day. I don’t have an Italian nonna to teach me a super secret family recipe so I have to settle for one my mom makes that totally hits the spot for me.

IMG_4387I love the recipe she uses because it comes together quite quickly so even when I forget that I don’t have any on hand or in the freezer, I can whip some up.  I typically double the recipe so I have it in my freezer for whenever I need it.  My husband is a fan of the sauce, although he doesn’t love all the tiny red spots that stain the kitchen when the sauce bubbles up.

IMG_4389.JPGI am making the sauce today to go with eggplant rollatini.  My husband requested eggplant Parmesan for dinner, but since he is leaving on a work trip soon, I didn’t want to get stuck with an entire tray.  I figured it would be much easier to have the same taste on a much smaller scale. Honestly, it’s just an excuse for me to make sauce.  I love the way the aroma fills every square inch of the apartment.  Also to have warm garlic bread to dip into it. What can I say? I appreciate the little things.

Marinara Sauce

  • Servings: 3 cups
  • Difficulty: Easy
  • Print

Ingredients

  • 1/4 cup olive oil
  • 4 garlic cloves, put through a press or minced
  • 1 (28-ounce) can crushed tomatoes
  • 3 tablespoons red wine
  • 1 teaspoon sugar
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • Pepper to taste

Directions

  1. Add the oil to a large pot and warm over low heat.  Add the garlic and cook for 30 seconds or until it starts to sizzle.  Stir in all remaining ingredients and raise the heat to medium.  Simmer the sauce for 20 minutes, stirring often.


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