Red Wine Herb Marinara is a delicious full-bodied pasta sauce. Filled with red wine, fresh herbs, onions, canned whole tomatoes, and garlic. Serve over pasta with Parmesan, as a pizza sauce, or a dipping sauce for breadsticks.
In August, my garden is overflowing with delicious fresh herbs, onions, and tomatoes.
My Red Wine Herb Marinara Sauce has little twist on a traditional marinara with a generous amount of red wine and a nice long simmer on the stove top.
I love marinara sauce and this is fantastic. I like to freeze the remaining sauce to use for a quick weeknight meal for my family -spaghetti and meatballs or a pizza anyone?
This recipe uses canned whole tomatoes. It is perfect to use last year's canned tomatoes. However, if you do not have canned at home tomatoes I recommend canned san marazano tomatoes.
This marinara sauce is so robust in flavor. The wine in the marinara sauce is delicious, and it is a perfect compliment to all of the fresh herbs.
WHAT DO YOU NEED TO MAKE THIS RECIPE?
- olive oil
- white onion
- bell pepper
- canned whole peeled tomatoes
- red wine
HOW DO YOU MAKE THIS RECIPE?
Saute onions, garlic, carrots and pepper for 3 minutes on medium heat.
Add herbs, canned whole tomatoes, and red wine. Lightly simmer for 2 hours stirring every 15 minutes and breaking the tomatoes up with a spoon.
Using and immersion blender blend the sauce till smooth (if you don't have one you can use a regular blender or opt for a chunkier sauce). Add with salt and sugar and cook for an additional 15 minutes.
The sauce will keep for about a week, but can be frozen and used later.
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Red Wine Herb Marinara Sauce
- 3 tablespoon olive oil
- 1 white onion chopped
- 3 cloves garlic minced
- ½ cup shredded carrots
- ½ cup chopped bell pepper
- 56 oz canned whole peeled tomatoes
- 2 ½ tablespoon chopped fresh basil
- 1 ½ tablespoon chopped fresh thyme
- 4 ½ tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh rosemary
- 1 ½ tablespoon chopped fresh orgeano
- 1 ½ cups red wine
- 1 teaspoon salt
- 1 teaspoon sugar
- Saute onions, garlic, carrots and pepper for 3 minutes on medium heat.
- Add herbs, tomatoes and red wine. Lightly simmer for 2 hours stirring every 15 minutes and breaking the tomatoes up with a spoon.
- Using and immersion blender blend the sauce till smooth (if you don't have one you can use a regular blender or opt for a chunkier sauce). Add with salt and sugar and cook for an additional 15 minutes.
- The sauce will keep for about a week, but can be frozen and used later.
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