Rustic Marinara Sauce

Name: Rustic Marinara Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes about 8 cups
Cuisine: Italian
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)

By Tam D
@methodmaven

This is just your basic homemade marinara sauce. I call this one rustic because it's chunky, rather than smooth.

Rating:

★★★★★ 2 votes5

Comments:

4 Comments

Serves:

Makes about 8 cups

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

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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

Step-by-Step

In a heavy 3 qt. saucepan, over medium heat, pre-warm the pan and the olive oil, while you're opening the tomato cans.
Pour 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.
Blend in the beef or chicken base now. (This is optional for vegetarian)
Add 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.
If 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.
Bring 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).
*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.
This 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.