Homemade Marinara Sauce

Homemade Marinara Sauce
Prep time
Cook time
Total time
Bursting with tomato flavor, this sauce will knock your socks off. Great on pizza, pasta and served warm as a dip!
Recipe type: Sauces
Cuisine: Italian
  • 1 28. Oz can whole San Marzano tomatoes
  • ¼ cup olive oil
  • 1 cup diced onion
  • 1 diced medium carrot
  • ½ cup diced sun-dried tomatoes
  • 2 tbsp tomato paste
  • 4 cloves of garlic minced
  • 1 tbsp dried oregano
  • 1 tsp salt and pepper
  • ⅓ cup red wine (Merlot or Cabernet)
  • 1 tbsp balsamic vinegar
  • ⅓ cup vegetable stock (more or less depending on desired consistency)
  1. In a large heavy bottomed pot add in the olive oil, carrots, onions, oregano and salt and pepper. Cook for about 5-7 minutes or until vegetables are lightly browned and softened.
  2. Add in the minced garlic and cook for another minute.
  3. Add in the sun-dried tomatoes and tomato paste and cook for 1-2 minutes or until tomato paste has lightly browned.
  4. Deglazed the pan with the red wine and balsamic vinegar. Make sure to scrape the bottom of the pan to pick up any browned bits of vegetables. Cook until mixture has thickened - about 1 minute.
  5. Add in the tomatoes. Break up each tomato roughly with your hands. Bring mixture to a boil.
  6. Cover pot and reduce to low. Cook on low heat for 1 hour.
  7. With an immersion blender (or counter top blender) purée the tomato mixture. Add in any stock if sauce is too thick. Cover again and cook over low heat for an additional 30 minutes.
  8. Serve immediately or store in the refrigerator for 1 week or freeze sauce up to 6 months.