How To Make Basic Marinara Sauce

Cooking Time : 45 minutes

Very Healthy : ❌ | Vegetarian : ✅ | Vegan : ✅

Summary :

You can never have too many sauce recipes, so give How To Make Basic Marinara Sauce a try. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 40 calories, 2g of protein, and 0g of fat per serving. This recipe serves 12. For 83 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is brought to you by Foodista. A mixture of garlic, herbs, tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 62%. This score is good. Try Basic Marinara Sauce, How to make the best Easy Marinara Sauce, and How to Make Homemade Roasted Tomato Basil Marinara Sauce (no sugar added!) for similar recipes.

Ingredients

garlic

Amount: 2 Tbsps

herbs

Amount: 2 Tbsps

salt and pepper

Amount: 12 servings

tomatoes

Amount: 12 kgs

onions

Amount: 2 large

Instruction

Step 1 : In a large soup pot, heat up the olive oil.

Step 2 : Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions.

Step 3 : Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more.

Step 4 : Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours.

Step 5 : Add salt and pepper to taste.Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. If you want to use fresh herbs, add them at then end of the cooking process, just before serving.If you dont have fresh tomatoes, you can use 2 (28 oz) cans of crushed tomatoes, 1 (28 oz) can of whole tomatoes and 1 (6 oz) can of tomato paste. When I use canned tomatoes, I always add a couple tablespoons of sugar to counteract the acidity of the canned tomatoes. I find I dont have to add any sugar with the ripe tomatoes from my garden.