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Homemade Marinara Sauce Homemade Marinara Sauce ingredients Homemade Marinara Sauce recipe Hi Guys! Today we have what we think is our best ever, marinara sauce! It’s so simple and delicious and only requires a few ingredients. One thing that makes our basic marinara sauce so awesome is that we use Troublemaker wine, by Hope Family Wines in Paso Robles, California. This wine is great because it’s a blend of multiple types of red including: Syrah, Grenache, Mourvedre, Petite Syrah and Zinfandel. The multi-vintage blend makes for a rich and bold wine that is fruit forward with notes of black cherries, raspberries and vanilla. It has a slightly smoky and black pepper finish to it that pleasantly lingers in the mouth. It’s a wonderful wine to use for cooking as well and I love it in our marinara sauce. It adds an element of depth to the deliciously simple sauce.

We also use marjoram in our sauce, instead of the typical oregano. I love the scent and flavor of marjoram and I like to call it the cousin of oregano. It has a mild, sweet pine and citrus flavor, that doesn’t overpower the tomatoes. This marinara sauce is so simple to make and you can seriously pour this stuff on anything! I love using it in my lasagnas, as a base for a complex red sauce and even as a dipping sauce for garlic bread, fried ravioli and more! Stay tuned to see what we decide to do with this yummy marinara sauce, this Friday! Enjoy! xx, Jenny

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Marinara Sauce
Makes 3 to 4 cups

2 1/2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
5 garlic cloves, chopped
3/4 cup Troublemaker (red) wine (or another full flavored, fruity/smoky red wine of your choice)
2 tablespoons fresh minced marjoram
1 tablespoon fresh minced thyme
1 (28 ounce) can crushed tomatoes
salt and pepper to taste

1. Pour oil into a medium pot and place over medium heat. Add onion and sauté for 8 to 10 minutes. Season with salt and pepper.
2. Add garlic and sauté for 2 to 3 minutes.
3. Deglaze the pan with wine and simmer until the liquid has reduced by 1/2.
4. Stir in remaining ingredients and lower heat to medium-low. Simmer sauce for 30 minutes and adjust seasonings.
5. Pour sauce into a blender and blend until smooth. Pour sauce back into the pot and simmer for 5 minutes. Serve or can until ready to use.

  1. Belinda @themoonblushbaker Not Specified Not Specified

    I actually prefer a milder herb in marinara sauce as I find basil and oregano way too strong. I like to taste my tomatoes not hind them.
    such a lovely red wine and that can of tomatoes are so pretty! the recipe might become favourite around here too.

  2. Bev @ Bev Cooks Not Specified Not Specified

    All. Over. This.

  3. Julie Roberts Not Specified Not Specified

    Hey guys – I just wondered if you can freeze this sauce?

  4. Julie Roberts Not Specified Not Specified

    Also – sorry – I live in the UK and not sure I can get the brand of red wine mentioned here. Can you recommend a good alternative? thanks, Julie.

    • James Not Specified Not Specified

      Knowing this type of blend is not the standard and that European wines tend to be more blend-restrictive, I would ask your wine purveyor for a young, ready-to-drink wine. Perhaps some suggestions they would make are a Montepulciano d’Abruzzo or Primitivo from Italy, or Rioja Crianza from Spain. All are typically young with softer tannins and are more fruit-forward. Cheers.

  5. Ruthy @ Omeletta Not Specified Not Specified

    I love that you used marjoram- it’s like the forgotten herb sometimes, but so underrated!

  6. Emily Not Specified Not Specified

    Gimme! Gimme!gimme! I am known to eat marinera straight up with a spoon and some parm on top! Hey, it’s easy than spaghetti and sauce is the best part anyways!

  7. The Junk Drunk Not Specified Not Specified

    Julie Roberts, it seems like this should be easy to freeze since it doesn’t have cheese or cream included. If you use the zipper food storage bags and remove the air, it should keep for quite some time. I made a similar sauce and froze it (separate from some meatballs) for my sister-in-law after she had my niece, and it thawed nicely.

  8. Eileen Not Specified Not Specified

    Fresh & simple marinara is one of the best foods on the planet, isn’t it? I also use marjoram and wholeheartedly endorse it!

  9. Rachael // The Paraders Not Specified Not Specified

    You’re making me HUUNNGGRRYYYY! :)

    Rachael of THE PARADERS

  10. Stuart Not Specified Not Specified

    A good Marinara sauce is a thing to hang your hat on. It looks so easy but so many people get it wrong. This looks fabulous. Love the idea of majorem over oregano. Will try that next time I knock up a batch.

  11. Tahnycooks Not Specified Not Specified

    I just want to dip a crusty piece of French bread in that pot!!! This sauce looks scrumptious!

  12. Marta@What should I eat for breakfast today Not Specified Not Specified

    It must be very nice with all the spices.

  13. Gerry @ Foodness Gracious Not Specified Not Specified

    Wow, marjoram sounds great and I love San Marzano tomatoes, so good!!

  14. Tieghan Not Specified Not Specified

    Love. This.

    I cannot wait to make this!

  15. Lynna Not Specified Not Specified

    Looks delicious! :D

  16. Irena S. Not Specified Not Specified

    Thank you! This is so easy and i’ll stop buying cans ones :)

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  19. Lindsey Not Specified Not Specified

    If I have someone in the house who doesn’t do wine (even when cooked), what kind of liquid could I replace it with? Just veggie broth? Or water? Water doesn’t seem quite right, since it wouldn’t have any flavor…

    • Ryan Not Specified Not Specified

      I was looking for an alternative as well. After doing some reading, I found alternatives such as Cranberry juice or Pomegranate juice. For the de-glazing, add 1 tablespoon of red wine vinegar per cup of juice used. I used Cran-Pom with the red wine vinegar and it worked good for us.

  20. spoonstories Not Specified Not Specified

    So many ways to use this sauce..

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  25. Boozy Epicure Not Specified Not Specified

    Sometimes simple is best, and nothing beats simple homemade sauce.

  26. Stephen Not Specified Not Specified

    I was wondering how many tomatoes I could use instead of the canned crushed tomatoes. Any suggestions? Please hurry, I’m making a massive batch of this ove the weekend to ship out to family!

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  29. Ringo Huff Not Specified Not Specified

    Marinara Sauce with wine. Wow something new and exciting. Although I prefer Oregano than Marjoram, this is still a recipe worth trying and I cant wait to try this at home.

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  33. Therese Not Specified Not Specified

    Can you use fresh tomatoes instead of canned ones?

  34. Jinsol Hong Not Specified Not Specified

    Always best! I really love this recipe.

  35. Katie Fielding Not Specified Not Specified

    Looks delicious! How long would this keep for in sealed, sterilised jars?

  36. Elle Sten Not Specified Not Specified

    Hello! I am wanting to give this as a gift, and am wondering, if the marinara sauce needs to be refrigerated?

    • Jenny Park Not Specified Not Specified

      As long as you properly ‘can’ the sauce, you should be just fine and the sealed sauce should last about a yr (stored in a cool + dry place). It should be refrigerated once opened + will last about 2-3 weeks. :)

  37. Amy Glessner Not Specified Not Specified

    I am new to your blog (and loving it). Could I use an immersion blender?

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