I’m a big believer in making everything from scratch as often as possible. I also believe emergency food can save your day, which is why I always keep jar marinara in my cupboard but I always, ALWAYS prefer to make my own if the time is available. I’ve been making fresh marinara so much lately I have almost completely lost my taste for anything out of a jar. This recipe is simple, delicious and can be prepared quickly, leaving you time to toss a salad, boil pasta, or prepare anything else for your dinner. By the time all that is ready you will have piping hot homemade marinara awaiting you. This recipe can easily be halved but I prefer making a large pot of it to avoid having to dig into my emergency food stash later in the week.
1/4 cup Italian extra virgin olive oil
1 medium white onion, diced
1/2 bulb of garlic, minced
1/4 cup of red wine
2 28 oz cans crushed tomatoes
1 can tomato paste
1 tbsp salt
1/4 cup fresh or 1 tbsp dried basil
1/4-1 tbsp crushed red pepper flakes (optional)
1. Warm olive oil in a large dutch oven at medium high heat. Add onions and cook until translucent. Add garlic and stir for 2 minutes.
2. Add wine and let cook for 3-5 minutes.
3. Add crushed tomatoes and tomato paste. Bring to a light boil and then simmer.
4. Cook for a minimum of 30-45 minutes. Toward the end of cooking add salt, basil and red pepper flakes, if using.
5. Serve over pasta, polenta, pizza or use as a dipping sauce.
Prep time: 10 minutes
Cook time: 45 minutes to 1 hour