Pasta Sauce with Tomato Sauce

5 from 1 vote

Homemade marinara is easy to make from a few staples in your pantry in about 30 minutes. It’s better and healthier than most jarred brands and it freeze well. Yield is about 5 cups of marinara.

Prep Time10

Cook Time20

Total Time30

Course: Sauce

Cuisine: American, Italian

Servings: ½ cup portions

Calories: 75kcal

Author: Sally Cameron

Equipment

Large pot or Dutch Oven 4-5 quarts

Ingredients

2 tablespoons olive oil
1 cup finely chopped onion
3 large garlic cloves minced, finely chopped
1 tablespoon dried basil or Italian herb blend
1 ½ teaspoons ground anise seed or fennel seed
¼ teaspoon black pepper
¼ teaspoon red pepper more or less to your heat preferences
¼ teaspoon sea salt
28 ounces can crushed tomatoes
15 ounces can tomato sauce
¼ cup red wine optional, use the airline size bottles
1 handful fresh chopped basil leaves optional

Instructions

Cook the onion, garlic, spices, herbs

Heat olive oil in a medium pot over medium low heat and add onion. Cook until onion is soft and translucent. Add garlic, dried herbs, ground anise seed, black pepper, red pepper, salt, and cook another 2 minutes to allow flavors to blend.

Add tomatoes and simmer

Add crushed tomatoes and sauce, and wine if using. Cover and simmer sauce for 20 minutes until flavors are blended. For a smoother sauce, puree briefly in blender if desired.
If using fresh chopped basil leaves, stir in at the end.

Notes

About anise seed and fennel seed:

Fennel seed is milder and less sweet while anise seed has a little more potent and sweeter flavor of licorice. Use one or both. They are two different plants. Optional but delicious!

They come in both ground and whole forms. Whole spices/herbs stay fresher longer than pre-ground. Pre-ground are more convenient to use. Whole need to be ground before using in cooking. Use an inexpensive coffee grinder that you save for just herbs and spice.

How to use:

Use marinara for pasta, chicken, shrimp, fish, meatballs, and many dishes.

Nutrition