Another Marinara sauce recipe for you…

One Year ago: Grilled Summer squash
Carolina style barbecue chicken
Buttered Rosemary Rolls

Hello Boys and Girls I have another Marinara sauce recipe for you! I know! YOU ARE SO EXCITED! Another marinara sauce recipe! Because I don’t have enough already! HA! You can NEVER have too many marinara sauce recipes or too much bacon!

OK this is what you will need…


That’s a LOT of stuff for marinara huh?

I actually was dreading posting this recipe because there is so much that goes into this sauce and it will take me a while to post it…

OK so here is a list:
herbs de provence
Onion Salt
Dried Basil
Dried Oregano
Garlic Salt
Dried Thyme
Balsamic Vinegar
Fresh Basil
Chianti wine (For the sauce and for sipping while you cook)
1 14.5 oz can fired roasted diced tomatoes
3 28oz cans of whole peeled San Marzano tomatoes
6oz can tomato paste
1 28oz can crushed tomatoes
1 red onion, chopped
1 red bell pepper, chopped
Kosher Salt
Freshly ground black pepper
Garlic cloves
light brown sugar
Olive oil (not in picture, forgot to add it sorry)

So start by chopping the onion and red bell pepper. You can chop whatever size you want. I did a small dice. But if you want your sauce more chunky you could chop into bigger chunks.

Then get a dutch oven or a big pot and preheat the pan to medium high heat and coat the bottom of the pan with olive oil


then add in the red onion that you chopped up

Cook that for 7-10 minutes or until onions are translucent

while the onions are cooking smash and dice up 4-6 garlic cloves, depending how much you like garlic…
add that to the onions

stir in garlic and cook for a minute or 2 until you really smell the garlic

then add in the chopped red bell pepper
and stir in

then add in the most important part of the sauce…The Red wine…

I just guessed and added what looked good…no not the whole bottle. I would say about 1/2 a cup


then after adding in the red wine, I thought to myself hey, I should add white wine too…
so I added this kind…

about 1/4 a cup

then let this cook for a few and stir in the wines together with the veggies

Then add in the 2nd most important part of the sauce, The San Marzano Tomatoes


these tomatoes, make this sauce man!

then add in the crushed tomatoes


Then add in the fire roasted tomatoes


Then I decided to add in a cup of water to cut the tomatoes a little

Then here comes the herbs…I did these all on taste.
So start with the herbs de provence

then the onion salt

Dried basil

then give the sauce a nice stir

then continue adding in the herbs

Dried Oregano

Garlic Salt, Dried Thyme

and then I added in flat leaf Italian parsley too

give that sauce a nice stir again

Then add in the fresh basil

and Kosher salt

Then add in the Balsamic Vinegar

about 1/4 a cup

then the tomato paste

here’s another picture of the spices I used

finally I added in light Brown Sugar. add in about 3 tbsp. (I did half a cup and the sauce was WAY too sweet) so for you, add in 3 tbsp…

stir everything together

I let the sauce simmer for 3 hours.

yes 3 hours on med low and stirred occasionally

To me, the longer it simmers the better it tastes…make it on a Sunday afternoon like I did..

after simmering for 3 hours. I cooked some spaghetti noodles and some spicy Italian sausage. Added the noodles to a bowl and topped with the sausage and sauce and freshly grated parmesan cheese

and it was fabulous!

The End


One thought on “Another Marinara sauce recipe for you…

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