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Chunky hearty marinara sauce in stock pot.
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Recipe for Marinara Sauce

Mom's Sunday Gravy Marinara Sauce - serve with pasta sprinkled with parmesan cheese and minced parsley, meatballs, or Bracioli.
Course Sauces
Cuisine Italian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 cups
Calories 76kcal
Author Deb Clark

Ingredients

  • 1 medium onion chopped
  • 4 cloves garlic chopped
  • 2 tablespoons olive oil
  • 1 6 oz. can tomato paste
  • ½ cup red wine
  • 3 cups water
  • 1 28 oz *can crushed tomatoes
  • ½ cup fresh basil or if using dried substitute with 2 tablespoons dried
  • 1 bay leaf
  • 4 tablespoons sugar sugar sweetens the acid in the tomatoes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • 1 teaspoon garlic powder

Instructions

  • Begin by dicing the onion and mince the garlic.
  • In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil.
  • When it's lightly browned - about five minutes - add the tomato paste and 3 cups water. Increase the heat to high. Stir together well, bring to a boil then reduce to medium low.
  • Simmer for twenty minutes on medium low heat, stirring frequently. This makes a rich base and concentrates the onion/garlic flavors.
  • Next add the remaining ingredients; 1 can of crushed tomatoes, the fresh or dried basil, bay leaf, sugar, salt, pepper, chili powder, red wine & garlic powder.
  • Continue to cook, stirring occasionally until well blended. Simmer on the stove for 1 ½ hours. Adjust seasonings to your taste.

Notes

*If you'd prefer use a can of whole tomatoes, just crush them by hand.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Fat: 3g | Sodium: 299mg | Potassium: 49mg | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 1.5mg | Calcium: 9mg | Iron: 0.1mg