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.
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
Recipes to use this yummy marinara sauce with:
Marinara Sauce
Servings:
INGREDIENTS
- 2 ½ tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 5 garlic cloves, chopped
- ¾ cup red wine 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
INSTRUCTIONS
- 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.
- Add garlic and sauté for 2 to 3 minutes.
- Deglaze the pan with wine and simmer until the liquid has reduced by ½.
- Stir in remaining ingredients and lower heat to medium-low. Simmer sauce for 30 minutes and adjust seasonings.
- 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.
NOTES
- *Makes 3 to 4 cups
Calories: 536kcal Carbohydrates: 22g Protein: 3g Fat: 35g Saturated Fat: 5g Sodium: 17mg Potassium: 492mg Fiber: 3g Sugar: 6g Vitamin A: 333IU Vitamin C: 24mg Calcium: 95mg Iron: 3mg
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Hello! I am wanting to give this as a gift, and am wondering, if the marinara sauce needs to be refrigerated?
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. :)
Thanks so much!
Looks delicious! How long would this keep for in sealed, sterilised jars?
About 6 months
Always best! I really love this recipe.
Can you use fresh tomatoes instead of canned ones?
Yes, but I would add an extra 2 teaspoons of tomato paste
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.
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!
Sometimes simple is best, and nothing beats simple homemade sauce.
So many ways to use this sauce..
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…
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.
Thank you! This is so easy and i’ll stop buying cans ones :)
Looks delicious! :D
Love. This.
I cannot wait to make this!
Wow, marjoram sounds great and I love San Marzano tomatoes, so good!!
It must be very nice with all the spices.
I just want to dip a crusty piece of French bread in that pot!!! This sauce looks scrumptious!
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.
You’re making me HUUNNGGRRYYYY! :)
xx
Rachael of THE PARADERS
Fresh & simple marinara is one of the best foods on the planet, isn’t it? I also use marjoram and wholeheartedly endorse it!
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.
Thank you!
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!
I love that you used marjoram- it’s like the forgotten herb sometimes, but so underrated!
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.
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.
Great thanks for the advice! Much appreciated!
James, you can always buy Troublemaker off our website. Thanks for the interest!
http://www.hopefamilywines.com
Hey guys – I just wondered if you can freeze this sauce?
All. Over. This.
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.