Kittencals Marinara Pasta Sauce Vegetarian Recipes

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KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)



Kittencal's Marinara Pasta Sauce (Vegetarian) image

This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273

Provided by Kittencalrecipezazz

Categories     Sauces

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 tablespoons olive oil (I use enough oil to lightly coat the bottom of my pot)
1 large onion, chopped
4 -6 garlic cloves, minced (or to taste, the more the better I use 6 extra large cloves)
1 tablespoon dried basil (rubbed between fingers to release flavor)
2 teaspoons dried oregano (rubbed between fingers to release flavor)
1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
1 (28 ounce) can whole roma tomatoes, undrained (break up with a fork before cooking, go ahead and use two cans if desired!)
1/3-1/2 cup dry red wine (you may omit if desired but good to add in, can use white wine)
2 teaspoons sugar (optional or to taste)
1 teaspoon salt (or to taste, a good tomato sauce needs lots so don't be shy with the salt)
fresh ground black pepper (to taste)

Steps:

  • In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
  • Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
  • Add in the tomato paste and stir for 2-3 minutes.
  • Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
  • Season with salt and pepper and add in sugar if desired.
  • **NOTE** if you prefer a thinner sauce, then add in some water.

Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4

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