This was inspired by Marcella Hazan’s marinara sauce. I thought it was good, but I prefer it to have a bit more seasoning. She also discards the onion after cooking and I can’t see doing that.
I like having a go-to simple and easily modifiable marinara recipe. Sometimes I’ll brown some ground turkey with Italian sausage seasoning and add it to the marinara. I’ll also use it as the base for making lasagna or other baked pastas if I don’t have any of my homemade tomato sauce on hand.
Easy and Quick Marinara Sauce
Servings: 8
Ingredients
- 1 28 oz can San Marzano or other whole tomatoes in puree lightly crushed
- ½ medium onion coarsely chopped
- 4 cloves garlic coarsely chopped
- 5 tbsp butter
- splash red wine
- 1 tbsp italian seasoning blend
- 1 large pinch red pepper flakes
- kosher salt and pepper
Instructions
- In a medium saucepan over medium heat, combine all ingredients, including salt and pepper to taste. Bring to a simmer and turn down heat to low. Cover and cook for 45 minutes, until onion is very soft.
- Puree sauce with an immersion blender, or transfer to a blender and puree. Return to low heat and cook uncovered until thickened to desired consistency.
- Adjust seasonings to taste.