Homemade Marinara Sauce
Fresh, simple and delicious, this homemade Marinara Sauce, tastes so much better than a store bought sauce. It is the basics for so many meals, use it on pasta, in your lasagne, as a topping for pizza and so much more!
Use the options below to toggle between cups and grams (if relevant)
- 1 onion - see note 1
- 5 garlic cloves
- 1/4 cup olive oil
- 1 tsp balsamic vinegar
- 1/4 cup red wine
- 4 cans chopped tomatoes (400g/14oz cans) - see note 2
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tsp sugar
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp chopped fresh basil
Finely chop the onion and garlic, then place them in a large saucepan.
Add the olive oil and cook over a medium/low heat until they are starting to soften and go translucent.
Pour in the balsamic vinegar and red wine, allow to bubble then add the remaining ingredients, except the fresh basil.
Bring to a simmer and then cook on the lowest setting for 1 1/2 hours, staring occasionally.
Once the sauce is cooked stir through the fresh basil and remove from the heat.
Eat straight away or freeze in ziplock bags. You can also can this using steralized jars and the boiling method.
- I like to use a red onion but white or yellow are just as good.
- To make with Fresh Tomatoes:
- Wash your tomatoes and cut a small 'x' in the bottom of each one.
- Bring a pan of water to the boil and then add the tomatoes. Cook for 1-2 minutes until the skin is starting to peel.
- Remove the tomatoes from the boiling water and place in an ice bath to cool.
- Once the tomatoes are cool you can easily peel the skins off.
- Cut tomatoes into quarters and use in the recipe in place of canned tomatoes.
- You may need to add 1/4 cup of boiling water to your marinara sauce mixture.
Calories: 109kcal | Carbohydrates: 5g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg