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Happiest of Fridays to you! On today’s menu we have classic marinara sauce. Marinara is one of those recipes that’s so easy AND satisfying, you can easily find yourself making it once a week. I know we do! It’s great over noodles – and that’s how we eat it most of the time – but it’s also nice to have close by for burgers, fries, or stews that need a little jazzing up.
And making the sauce is half the fun!
May I make a little weekend suggestion for you…? Pop on some Sinatra, open a bottle of white (you’ll need it for the sauce), and nibble some cheese while this slightly spicy sauce transforms your kitchen into little Italy. It’s pretty much heaven. Mangia!
Happy weekend, y’all 🙂
Classic Pasta Marinara
Classic Italian Marinara Sauce can be used over pasta, rice, or as a base for soups and stews.
Ingredients
- (1) 20 oz can crushed tomatoes
- 3 tablespoon olive oil
- 1 medium white onion, finely diced
- 2 tablespoons fresh basil, roughly chopped
- 2 tablespoons fresh parsley, roughly chopped
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 cup white wine (or chicken broth)
- 1/2 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Heat the olive oil in a large skillet over medium heat. Add onion and saute for about 5 minutes - stirring frequently. Add the garlic, crushed red pepper, and herbs and cook for another 1-2 minutes before adding the crushed tomatoes and wine. Add salt and pepper to taste, stir well, then reduce heat to a simmer and cook for 30 minutes. Ladle sauce over pasta, or use it for anything else that makes you beam 🙂
- *Once cooled, you can freeze this sauce up to one month
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
Question. When you make this sauce do you use wine or stock/broth. I want to make it just like you typically would. I’m sure you’ve prepared it both ways, however, what is your personal preference? I absolutely love your recipes…Your blog is one of the best!!
Hello! I’m making a big lasagna and therefore in need of 6 cups of marinara suace. Is it possible to just double this recepie?!
Thank you for a wonderful blog!
Greetings from Sweden!
/Sayran
Hi Sayran! Yes, I think doubling it will work fine 🙂
I converted to metric:
(1 can) 20 oz/568 ml can crushed tomatoes
3 tablespoon/45 ml olive oil
1 medium white onion, finely diced
2 tablespoons/30 ml fresh basil, roughly chopped
2 tablespoons/30 ml fresh parsley, roughly chopped
4 cloves garlic, minced
0.5 teaspoon/2.5 ml crushed red pepper
1.2 dl white wine (or chicken broth)
0.5 tsk/2.5 ml teaspoon black pepper
5 ml salt
Hello! Just wanted to say I’m making your sauce again, for like the 20th time. I just love its simplicity and flavor. Today I doubled the recipe, and it’s currently simmering with a batch of awesome meatballs I also made. My house smells amazing and everyone’s salivating and can’t wait to eat! I’m so glad I found it, I Pinned it, and so far I’ve impressed a lot of family& friends. Thank you for sharing, this is a treasure!
Hello,
This looks so good.
One quick question though.
Can I use this recipe for ‘Canning’ ?
Please do let me know.
Thank you.
Mala
Hi MK! I think canning would be just fine. I hope you make it 🙂