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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (317g) Recipe makes 4 servings |
||
| Calories 208 | ||
| Calories from Fat 97 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 932mg | 38% | |
| Potassium 1027mg | 29% | |
| Total Carbohydrate 24.0g | 8% | |
| Dietary Fiber 5.4g | 21% | |
| Sugars 14.4g | ||
| Protein 4.3g | 8% | |
Kittencal's Marinara Pasta Sauce (Vegetarian)
By: KITTENCAL
Sep 6, 2005
This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day, this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my Kittencal's Italian Tomato Pasta Sauce and Parmesan Meatballs
SERVES 4
Ingredients
- 3-4 tablespoons olive oil
- 1 large onion, chopped
- 4-6 garlic cloves, minced (or to taste)
- 1 tablespoon dried basil (rubbed between fingers to release flavor)
- 2 teaspoons dried oregano (rubbed between fingers to release flavor)
- 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
- 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
- 1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
- 1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
- 2 teaspoons sugar (optional or to taste)
- 1 teaspoon salt (or to taste)
- fresh ground black pepper (to taste)
Directions
1
In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.2
Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.3
Add in the tomato paste and stir for 2-3 minutes.4
Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.5
Season with salt and pepper and add in sugar if desired.6
**NOTE** if you prefer a thinner sauce, then add in some water.
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- Preparation > Time to Make > < 4 hours
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- Preparation > Equipment > Crock-Pot
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Featured Reviews for This Recipe
From: nome179er
On Nov 5, 2009
this is another great recipe kittencal! i also used your melt in the mouth meatball recipe for meatball subs! i did not have a can of roma tomatoes, so i used a can of diced petite tomatoes, a fresh vine tomato, and about 1/2 a can of tomato sauce, since we like our sauce a little thinner. i followed everything else to the T including the red pepper, which gave it a bit of kick. i also added the little bit of red wine and was glad that i did. this sauce has such a great flavor! this is great for subs, or pasta. its so easy to make, and doesnt take that long to throw together. then to just leave it sit and simmer is excellent, and it makes the house smell nice too! this would be great as a double batch to freeze for next time! i couldnt be more pleased with the sauce! thanks again for another great recipe!!!
From: Buffalo Gal 75
On Oct 28, 2009
This will replace the homemade marinara sauce we usually use! I sauteed up the onions and garlic in olive oil, then put them in the crock pot with the other ingredients. Cooked on low for 2 hours and it was just right. Thanks for a simple recipe!
From: ChefJessica
On Mar 14, 2007
Great recipe, thanks! A much more complex flavor than store bought sauce.
From: carole in orlando
On Apr 2, 2007
Such an easy marinara recipe! I added 12 ounces of water, one more tbsp of sugar and, being the wimp I am, left out the cayenne pepper and tabasco sauce. I did add some red pepper flakes, however. I used the full amount of white wine and it is simmering now, smells wonderful. Thanks, Carole in Orlando
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