Classic Marinara Sauce
This savory Classic Marinara Sauce is so versatile for many other recipes including pasta, pizza, shakshuka, chicken afritada and many more... a must try!
Ingredients
- 2 cans (28 oz. each) San Marzano peeled tomatoes, crushed
- 2 tbsp. olive oil tips & tricks
- 1 cup red onions, finely chopped
- 4-5 large cloves garlic, pressed
- 1/2 cup dry red wine, such as Merlot, Cabernet Franc or simply a good Chianti
- 1 tbsp. coconut sugar (substitute granulated or raw), or to taste Footnote
- 1 large sprig basil (substitute 1 1/2 tsp. dried basil) tips & tricks
- 1 large sprig oregano (substitute 1 tsp. dried oregano)
- 1 tbsp. fresh parsley, chopped tips & tricks
- 1/2 tsp. ground Himalayan pink salt, or to taste
- 1/2 tsp. freshly ground black pepper, or to taste (I always used mixed peppercorns)
- 1/4 tsp. red pepper flakes, or to taste *optional
Directions
- In a large saucepan over medium heat, add oil and when it's hot, sauté the onions until translucent, about 5 minutes.
- Add garlic and sauté for just 1 minute. Add wine, increase the heat to medium-high, stir and cook until the liquid is almost evaporated, about 6 to 7 minutes.
- Add the remaining ingredients, cover and simmer for 1 hour.
- Reduce the heat to medium-low and add crushed tomatoes, coconut sugar, basil, oregano, parsley, salt, freshly ground black pepper and red pepper flakes. Bring the sauce to a simmer, cover and cook for 1 hour.
- When the cooking time is up, uncover and remove the sprigs; discard them.
- Using an immersion blender, process the sauce until smooth; taste and adjust if needed.
- Let it cook, uncovered, for another 15 minutes to thicken the sauce.
Notes
Footnote: Substitute a whole peeled carrot. This only adds a little more sweetness to the sauce but doesn't remove the acidity. In that case, add baking soda in small amounts, stirring after each addition.