Rustic Marinara Sauce
By
Tam D
@methodmaven
1
This is just your basic homemade marinara sauce. I call this one rustic because it's chunky, rather than smooth.
Rating:
★★★★★ 2 votes
Comments:
Serves:
Makes about 8 cups
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 2 Tbsp
- olive oil
- 28 oz
- can tomato puree
- 2 tsp
- beef or chicken base or bouillon (optional)
- 2 - 15 oz
- cans italian style stewed tomatoes, diced or sliced
- 2 Tbsp
- dried minced onion
- 2 tsp
- dried minced garlic
- 2 tsp
- dried basil, crushed in hand
- 2 tsp
- dried ground fennel
- 1 tsp
- dried thyme, crushed in hand
- 1 tsp
- dried rosemary, crushed in hand
- 1/2 tsp
- dried oregano, crushed in hand
- 1 tsp
- kosher or sea salt
- 1/2 tsp
- fresh ground black pepper
- 1/3-1/2 c
- good burgundy wine
- 1/2 c
- water or stock
- mushrooms (optional)
How to Make Rustic Marinara Sauce
- 1In a heavy 3 qt. saucepan, over medium heat, pre-warm the pan and the olive oil, while you're opening the tomato cans.
- 2Pour the tomato puree into the hot olive oil, and let it "fry" for a minute, stirring occasionally. You'll be surprised how much richness this little extra step adds to your sauce.
- 3Blend in the beef or chicken base now. (This is optional for vegetarian)
- 4Add the onion, garlic, herbs, salt and pepper. The amounts given are approximate; use more or less to your taste. Allow the puree and seasoning to bubble together for a minute. Then stir in the stewed tomatoes* and the wine. (You can leave out the wine, but don't!) Swish the water around in the cans to get all the tomato-goodness, and add the water to the pot.
- 5If you like to add mushrooms and/or other vegetables to your sauce, add them here. We're Italian purists ;) so we don't add anything to our sauce.
- 6Bring sauce to a soft boil, then cover, and reduce the heat to medium low or low. Allow the sauce to simmer a minimum of 30 minutes. (I prefer an hour).
- 7*NOTES: The diced stewed tomatoes are much nicer, but if what I have on hand is the thick-sliced style I prefer to break them up in hand as they go into the pot, so we don't end up with huge chunks of tomato.
- 8This recipe makes a double batch, enough for two casseroles (like my meatball sandwich casserole), or to serve a crowd.
I like to work smart, so I make enough that I can put half in the frig or freezer for a quick-fix meal later.
About Rustic Marinara Sauce
Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
