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:
4
Ingredients
•
1
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
•
as needed
Salt
•
as needed
Ground Black Pepper
•
1
Tbsp
Butter
•
4
Tbsp
Chopped
Fresh Parsley
•
4
Tbsp
Chopped
Fresh Basil
Cooking Instructions
1.
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.
2.
Stir in the Tomato Paste (2 Tbsp) and cook for 1 minute.
3.
Add the Fire Roasted Diced Tomatoes (3 cans), Granulated Sugar (1 tsp), White Cooking Wine (1/2 cup), Chicken Stock (1/2 cup), Salt (as needed), and Ground Black Pepper (as needed). Cover and simmer on low for 30 minutes.
4.
Stir in the Butter (1 Tbsp), Fresh Parsley (4 Tbsp), and Fresh Basil (4 Tbsp).
5.
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
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