Basic Marinara Sauce
This simple marinara sauce is perfect for quick weeknight spaghetti dinners.
Equipment
- Dutch Oven
- Immersion Blender, food processor or blender
Ingredients
- 3 28-ounce can Whole tomatoes
- 3 tablespons olive oil
- 1 large onion finely chopped
- 5 cloves garlic finely chopped
- 1/2 cup Red Wine, of drinkable quality
- 1/2 teaspoon red chili flakes
- 1 tablespoon Kosher Salt
- 1/2 cup fresh basil chopped
- 1 pinch granulated sugar if tomatoes seem bitter
- 1 piece Parmesean rind *See notes
Instructions
- Heat oil in a large Dutch oven or large saucepan over medium heat. Add the onion and cook until translucent, about 7-10 minutes. Add the garlic and cook for another 30 seconds. Stir in the red chili flakes, letting them heat for 15 seconds to release their flavor and then pour the liquid from the tomatoes into the pan. Using your hands, crush each whole tomato and add to the pan.
- Bring to a boil over medium-high heat, stirring frequently, then reduce the heat to maintain a simmer. Add the Parmesan rind, salt, basil and red wine and simmer, stirring occasionally, until sauce is full-flavored and has reduced to a thick, saucy consistency, 45-60 minutes.
- When the sauce is the consistency you like, pull out the Parmesan rind and any basil stems you threw in and discard. Taste for seasoning. Let sauce cool for about 10 minutes. Using an immersion blender, blend the sauce to a smooth consistency. The texture is entirely up to you.
Notes
- You can add a whole sprig of basil to your sauce as it cooks. The stem carries a lot of flavor. Be sure to remove it before serving or freezing.
- Parmesan rinds add flavor to your marinara. Be sure to remove and discard before serving or freezing.
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