Best Homemade Marinara Sauce

This is a simple and delicious recipe for homemade marinara sauce.  When I am lazy or busy, Newman’s Own Organic Marinara is a great back-up.  I almost always have a jar in my pantry for those “on the run” days (which feel like everyday here lately). 

However, I really love a batch of homemade sauce.  It is so versatile and freezes well.  Make sure that you simmer this sauce for at least 30 minutes.  The longer the better.  Those flavors need time to mingle.  Also, simmer the sauce uncovered to allow it to thicken.  It’s much better the second day!

Best Homemade Marinara Sauce

Ingredients:

2 (14.5 oz) cans organic stewed tomatoes
1 (6 oz) can organic tomato paste
2 tbsp fresh basil, chopped
2 tbsp fresh Italian parsley, chopped
2 cloves garlic, minced
1 tsp dried oregano
2 tbsp natural brown sugar or sucanat
1 tsp sea salt
1/2 tsp freshly ground black pepper
5 tbsp extra virgin olive oil
1/3 to 1/2 cup finely diced onion (your preference)
1/4 cup dry red wine
1/4 cup chicken broth
1/2 tsp red pepper flakes

In the bowl of a food processor, place tomatoes, tomato paste, chopped parsley, chopped basil, minced garlic, oregano, brown sugar or sucanat, sea salt, pepper and red pepper flakes.  Pulse several times until smooth.  In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes.  You want your onions to be soft, but not brown.

Add the wine, chicken broth and tomato mixture.  I love these miniature bottles of wine for cooking…

Simmer for 30 minutes, stirring occasionally.

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Best Marinara Sauce

Ingredients

• 2 14.5 oz cans organic stewed tomatoes
• 1 6 oz can organic tomato paste
• 2 tbsp fresh basil chopped
• 2 tbsp fresh Italian parsley chopped
• 2 cloves garlic minced
• 1 tsp dried oregano
• 2 tbsp natural brown sugar or sucanat
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 5 tbsp extra virgin olive oil
• 1/3 to 1/2 cup finely diced onion your preference
• 1/4 cup dry red wine
• 1/4 cup chicken broth
• 1/2 tsp red pepper flakes

Instructions

1. In the bowl of a food processor, place tomatoes, tomato paste, chopped parsley, chopped basil, minced garlic, oregano, brown sugar or sucanat, sea salt, pepper and red pepper flakes.
2. Pulse several times until smooth.
3. In a large skillet over medium heat, saute the finely chopped onion in olive oil for 2 minutes.
4. You want your onions to be soft, but not brown.
5. Add the wine, chicken broth and tomato mixture.
6. Simmer for 30 minutes, stirring occasionally.

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