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
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
Freshly ground black pepper
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
then give the sauce a nice stir
then continue adding in the herbs
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!