Kitten’s Marinara Sauce

Written By: kittencal on April 3, 2009 No Comment

A simple sauce but big on flavor, the longer this sauce is cooked the more flavorful it will be so I recommend to let it simmer for a few hours or even longer, this may also be simmered in a slow cooker on low heat for about 6 hours, using good-quality canned Italian tomatoes will only add to the flavor of the sauce, adjust the chili flakes to suit your heat level

Notes for our test kitchen; if the sauce is too thick you may thin out with water about halfway through cooking time, for more sauce use 2 cans of tomatoes, this sauce will freeze well I recommend to make a double recipe keeping the garlic at the same amount then freeze for another meal, also I suggest to make this up to 2 days ahead and refrigerate it will develop more in flavor

This recipe with reviews can also be found HERE

Servings 4

Ingredients:

4 tablespoons olive oil

1 medium onion, chopped (or use 2 small onions

1 tablespoon dried basil

2-3 teaspoons dried oregano

1/2 to 1 teaspoon crushed red chili flakes (or adjust to taste)

6 garlic cloves, finely chopped or minced

1 (6-ounce) can tomato paste

1 (28-ounce) can whole Italian Roma tomatoes, undrained (can use two cans for more sauce, break the tomatoes up with a fork or hands before using)

1/3 to 1/2 cup dry red wine

1 teaspoon salt (or as needed)

fresh ground black pepper

2-3 teaspoons sugar (optional)

Instructions:

In a Dutch oven or heavy pot heat olive oil over medium-high heat.

Add in onions, basil, oregano and chili flakes; cook stirring unil the onions are softened (about 3-4 minutes).

Add in garlic; cook stirring 2 minutes.

Add in tomato paste and stir for 2-3 minutes.

Add in the Roma tomatoes with the juice , red wine and 1 teaspoon salt; simmer uncovered for about 2 hours stirring frequently.

Season with black pepper and more salt if needed about halfway through cooking.

Add in sugar if needed towards the end of cooking.