Marinara Sauce

Marinara Sauce

This is just a basic tomato sauce that you can use for anything you want really. It can be a spaghetti sauce and that’s how I used it this time. I put cooked spaghetti into my sauce and mixed well so all the spaghetti strings got covered in this beautiful red sauce. I topped it with green olives and parmesan. Or you can use it to prepare chicken parmesan. If you have some leftover sauce why not use it for eggs baked in marinara sauce. Possibilities are endless. Wine is optional, and not traditional to this recipe though I find it gives a very nice taste here. Found this great recipe here.


  • 8 medium size tomatoes
  • 75 ml red wine
  • 2 medium onions
  • 2 cloves of garlic
  • 1/2 teaspoon dry oregano
  • 1/2 teaspoon dry basil
  • salt and pepper
  • a splash of olive oil


Heat some olive oil in a cast iron pot. Add 2 chopped onions and cook until golden brown. Now add chopped garlic and dry herbs along with a pinch of salt and pepper. Pour in wine and cook on medium heat until reduced. In the meantime peel and chop the tomatoes. Remember to get rid of the hard green parts of the tomato. Finally add the tomatoes to the pot, cover and simmer on low heat for around 90 minutes. Stir occasionally. By the end of cooking taste for spices. If needed add at this point more salt or pepper. You can also use fresh herbs now such as basil. Leave some fresh basil to sprinkle on top of your sauce as well. After all the cooking time the tomatoes should practically fall apart and not be visible in the sauce anymore but if you want it combined more you can blend it. Don’t over-do it though as you do want some chunks in your sauce. Don’t blend it into a soup. As I mentioned you can use this sauce for so many dishes. I really enjoyed my spaghetti today with this sauce!

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