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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (315g) Recipe makes 4 servings |
||
| Calories 199 | ||
| Calories from Fat 97 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.8g | 16% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 932mg | 38% | |
| Potassium 1022mg | 29% | |
| Total Carbohydrate 21.6g | 7% | |
| Dietary Fiber 5.3g | 21% | |
| Sugars 12.3g | ||
| Protein 4.2g | 8% | |
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Kittencal's Marinara Pasta Sauce (Vegetarian)
By: KITTENCAL
Sep 6, 2005
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, 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 Kittencal's Authentic Italian Pasta Sauce (Oamc Option)
SERVES 4
Ingredients
- 1 large onion, chopped
- 1 tablespoon minced garlic (or to taste)
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon dried chili pepper flakes (to taste) (optional)
- 3 tablespoons olive oil
- 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 or white wine (you may omit if desired)
- 1-2 teaspoon sugar (optional)
- 1 teaspoon salt (or to taste)
- fresh ground black pepper (to taste)
Directions
1
In a heavy-bottomed stockpot or Dutch oven, saute the onions, garlic and dried red pepper flakes with the basil and oregano in the olive oil for about 3-4 minutes.2
Add in the tomato paste and stir for 2-3 minutes.3
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.4
Season with salt and pepper and add in sugar if desired.5
**NOTE** if you prefer a thinner sauce, then add in some water.
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Featured Reviews for This Recipe
From: petlover
On Dec 9, 2008
Great! I ran out of jarred sauce....and I needed an easy, quick recipe. I made the sauce with extra garlic ( browned first) and extra red wine (more like 3/4 cup). I did add the 2 tsp of the sugar. After letting this sauce simmer for a while I added my meatballs ( my own recipe for Italian Meatballs) and simmered the whole thing for an addional hour. I served it all over al dente spaghetti with hand grated Romano cheese. Thanks Kittencal for anothjer great recipe -I will definately make again.
From: Chef Bednarcik
On Dec 4, 2008
Was pretty simple (I always thought that making your own pasta sauce would be more difficult, but using some prepared items from the store like the canned tomatoes made it easy), but can't say that it was my favorite. I'm thinking maybe I would add some water to thin it out a bit in the future. The flavor seemed okay, just a bit too thick for me.
From: ChefJessica
On Mar 14, 2007
Great recipe, thanks! A much more complex flavor than store bought sauce.
From: carole in orlando
On Apr 2, 2007
Such an easy marinara recipe! I added 12 ounces of water, one more tbsp of sugar and, being the wimp I am, left out the cayenne pepper and tabasco sauce. I did add some red pepper flakes, however. I used the full amount of white wine and it is simmering now, smells wonderful. Thanks, Carole in Orlando
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