Do you want to make your pasta stand out? This is the recipe to use! This gluten-free marinara sauce recipe is made from scratch. It’s simple, flavorful, and practical. This marinara sauce recipe can be used in a wide variety of delicious ways. Aside from serving it over pasta, it can also be used as a dipping sauce for breadsticks, mozzarella sticks, chicken fingers, and more!
We enjoy pasta and eat it frequently. Pasta is always on the menu, from Spaghetti to Fettuccine Alfredo. This marinara sauce makes eating pasta even more enjoyable. Although buying a jar of pasta sauce is convenient, my recipe is just as simple and freezes well. Unlike most store-bought sauces, this marinara is free of added sugar and is naturally gluten-free.
What is Marinara Sauce, exactly?
It’s a tomato sauce made from tomatoes, onions, garlic, and herbs. It is of Italian origin and is used in a variety of Italian-American dishes. I use San Marzano Whole Tomatoes in this recipe. These tomatoes are distinct from other types of tomatoes. They are known for their sweet flavor and low acidity and are grown in a specific region of Italy. Try this type for an exquisite Italian flavor.
What is the best way to store Homemade marinara Sauce? Store the sauce in a sealed container in the refrigerator for up to 3 days.
Can this sauce be frozen? Yes! Store the sauce in a freezer-safe container for up to 3 months.
READY TO MAKE THIS SAUCE?
EASY MARINARA SAUCE RECIPE
- 1 medium white onion
- 5 cloves garlic
- ½ cup white wine
- 2 (28-ounce) cans whole peeled San Marzano tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 cup olive oil
- Salt & pepper to your taste
- Fresh basil leaves
- In a saucepan heat olive oil over medium -low heat, and sauté the onion for 2 to 3 minutes or until tender and translucent; add minced garlic and saute for 30 seconds.
- Add white wine and let it reduce over medium heat for 2 minutes. This will evaporate the alcohol and concentrate the sugars.
- Next, add the canned tomatoes and, using a hand blender, crush them until your desired consistency. Add 1/2 cup of water, dried basil ( I also added fresh basil leaves), and parsley. -Season with salt and pepper to your taste and give it a stir. Bring the mixture to a bubble and reduce to low heat.
- Let it simmer for 25 to 30 minutes, occasionally stirring to avoid sticking to the bottom of the saucepan. This is pretty much it Enjoy!
Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Until the next one…