This easy to make marinara sauce is seasoned with basil, onions, and garlic and laced with wine. This is the sauce that convinced my husband that spaghetti sauce does not need to be sweetened (he has gladly thrown out those Prego spaghetti sauce jars in exchange for this one!).
Although it is a full flavored sauce, is it quite simple and fast to make. It’s the time of year for Christmas baking and shopping, card writing, and relative visiting. In other words, we are busy! It can be tempting to fudge a bit on our healthy cooking, but there are easy, nourishing dinners that you can throw together quickly.
This easy to make marinara sauce is quick to throw together after a busy day and makes a wonderful main dish when poured over some spaghetti noodles (perhaps with meatballs and Parmesan cheese). To keep things easy you can use brown rice noodles, paleo grain-free noodles, or you can use my soaked noodle recipe.
We use this sauce as part of many other dishes, but we love it simply tossed with some hot noodles. Serve with a green salad and some garlic bread and you have a gourmet meal that is nourishing and easy as well.
Quick and Easy Homemade Marinara Sauce
I use whatever wine I have on hand. I have used white and red with good success (though red is probably a more natural fit). Just make sure you use drinking wine (those cheap cooking wines aren’t worth having in your kitchen!). You can adjust the wine amount to personal preference, sometimes I don’t even measure, but pour to taste. You can also easily use other herbs, or fresh herbs. I often use this as the foundation for more elaborate sauces.
2-3 tablespoons extra virgin olive oil
1 onion, peeled and chopped
3-6 garlic cloves, peeled and finely chopped
1 28 ounce jar of pureed or chopped tomatoes
2 teaspoons dried basil
1/2 cup of wine
Sea salt and pepper to taste
1-Heat a sauce pan on medium high heat with the olive oil. When hot add the onion and salt well. Sauté, stirring occasionally until the onions are soft and transparent. Then add the garlic and sauté 1-2 minutes more (don’t let them brown). Add wine and simmer until slightly reduced in volume (around 3 minutes or less).
2-Add the tomatoes and dried basil, and salt and pepper and bring to a low simmer. Simmer for about 10 minutes, taste test and add salt and more pepper, if needed (by the way, it will taste much more “winey” before it is poured over the noodles. The noodles dilute the flavor a bit).
Serve as desired (with noodles, polenta, etc).
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