Helllooooooo there!
Well…I’d say it’s time for another sauce recipe. I have no idea how it took me this long to create my own Marinara Sauce, but…here it is! And oh baby, is it tasty. I kept walking around the house smelling this sauce in every room, and the saucy scent lingered for hours after it was made.
I have been itching to make this for a while, but I didn’t realize I had any leftover cans of tomato sauce in the basement until I did a quarantine food inventory check. When I saw that I had everything I needed for this recipe, including my last bag of frozen basil from last year’s garden. Woo! I was on it!
In true Dainty Green Apron fashion, of course I made a big batch of this, so I could freeze it. I container up the remaining sauce and freeze it for a later date, which is going to come in handy during this quarantine. I feel like every night we’ve been carbing it up pretty good. It’s either rice, potatoes, or pasta with dinner every night. It’s a good thing I have a pretty significant frozen sauce variety in my freezer, just so we can switch things up a bit.
Dustin and I thoroughly enjoyed this sauce. I’m going to be making it over homemade stuffed shells for tonight’s dinner. I know…more carbs. But who can say no to pasta? It’s the perfect Sunday dinner.
I hope you’re all staying safe out there.
All the best,
Dana
Ingredients:
- 4 – 28 oz cans of Crushed Tomatoes
- 1 – 28 oz can of Diced Tomatoes
- 1 – 28 oz can of Peeled Plum Tomatoes (You will rough chop the tomatoes and use the juice in the can, as well.)
- 1 – 6 oz can of Tomato Paste
- 3 Tbsp of Extra Virgin Olive Oil
- 2 medium sweet onions, chopped
- 1 medium shallot, chopped
- 1 bulb of garlic, rough chopped
- Approximately 15 leaves of fresh Basil
- 1/2 tsp of Oregano
- 1/2 tsp of Crushed Red Pepper
- 2 Tbsp of Garlic Powder
- 1 Tbsp of Onion Powder
- 2 Tbsp of Sugar
- 1 tsp of Dried Basil
- 1 cup of Dry Red Wine
- Salt, to taste
- Pepper, to taste
Directions:
- Chop the Onions, Shallot, and Garlic, and set aside.
- Roughly chop the Peeled Plum Tomatoes, then return them to the can with the remaining tomato juice.
- In a large stock pot, add 3 Tbsp of Extra Virgin Olive Oil, and heat on medium.
- Add the Shallot and Onions, and sauté until translucent.
- Add the Garlic, and stir for 1 minute.
- Add all cans of sauce, including the chopped plum tomatoes with the juice, as well as the tomato paste.
- Stir occasionally for approximately 5 minutes.
- Add 1 cup of Dry Red Wine
- Stir occasionally for approximately 10 minutes.
- Add 15 basil leaves, 1/2 tsp of Oregano, 1/2 tsp of Crushed Red Pepper, 2 Tbsp of Garlic Powder, 1 Tbsp of Onion Powder, 2 Tbsp of Sugar, and 1 tsp of dried basil. Stir well.
- Reduce the heat to a simmer and stir occasionally for approximately 30 minutes.
- Taste before adding salt and pepper, then add to your preference.
- Simmer for another 30 minutes, then enjoy!
Below find step-by-step process with photos:
- Chop the Onions, Shallot, and Garlic, and set aside.
- Roughly chop the Peeled Plum Tomatoes, then return them to the can with the remaining tomato juice.
- In a large stock pot, add 3 Tbsp of Extra Virgin Olive Oil, and heat on medium.
- Add the Shallot and Onions, and sauté until translucent.
- Add the Garlic, and stir for 1 minute.
- Add all cans of sauce, including the chopped plum tomatoes with the juice, as well as the tomato paste.
- Stir occasionally for approximately 5 minutes.
- Add 1 cup of Dry Red Wine
- Stir occasionally for approximately 10 minutes.
- Add 15 basil leaves, 1/2 tsp of Oregano, 1/2 tsp of Crushed Red Pepper, 2 Tbsp of Garlic Powder, 1 Tbsp of Onion Powder, 2 Tbsp of Sugar, and 1 tsp of dried basil. Stir well.
- Reduce the heat to a simmer and stir occasionally for approximately 30 minutes.
- Taste before adding salt and pepper, then add to your preference.
- Simmer for another 30 minutes, then enjoy!
