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Marinara Sauce

This Italian marinara sauce recipe is fresh and absolutely worth the 30 minutes it takes to make. Made with onions, garlic, fire-roasted tomatoes, basil, and a splash of white wine. Naturally gluten-free and optionally vegetarian.

Total Time

35min

0.0

0 Ratings

Author: Salty Lemon Sister

Servings:

Ingredients

•

Yellow Onion , diced

•

5 cloves

Garlic , minced

•

2 Tbsp

Tomato Paste

•

3 cans
(15 oz)

Fire Roasted Diced Tomatoes

•

1 tsp

Granulated Sugar

•

1/2 cup

Chicken Stock

•

1/2 cup

White Cooking Wine

•

1/2 tsp

Salt

•

1/4 tsp

Ground Black Pepper

•

1 Tbsp

Butter

•

1/4 cup

Chopped Fresh Parsley

•

1/4 cup

Chopped Fresh Basil

Cooking Instructions

Sweat the Yellow Onion (1) until they are soft but still have a slight bite and then add the Garlic (5 cloves) for 30 seconds. Be careful to not overcook the garlic or it will end up with a bitter and burnt taste.

Stir in the Tomato Paste (2 Tbsp) and cook for 1 minute.

Add the Fire Roasted Diced Tomatoes (3 cans) , Granulated Sugar (1 tsp) , White Cooking Wine (1/2 cup) , Chicken Stock (1/2 cup) , Salt (1/2 tsp) , and Ground Black Pepper (1/4 tsp) . Cover and simmer on low for 30 minutes.

Stir in the Butter (1 Tbsp) , Fresh Parsley (1/4 cup) , and Fresh Basil (1/4 cup) .

Use what you need for that day and refrigerate or freeze the rest.

Author's Notes

Put any leftover sauce in an air-tight container in the fridge for up to 5 days.
To Freeze: This is my favorite part of making almost anything, including this marinara sauce. Portion out the sauce into sandwich size baggies, write what it is and the date on the bag, and lay them flat in the freezer until they're frozen. Then stand them up in the freezer for space. This will allow you to pull out exactly what you need for any future meals.

Nutrition Per Serving

CALORIES

175

FAT

3.5 g

PROTEIN

4.6 g

CARBS

25.7 g