Recipes / Marinara Sauce

Marinara Sauce



  • 1 tablespoon Olive Oil
  • 1 1/2 teaspoons Garlic, Minced
  • 1/2 each Shallot, Finely Chopped
  • 2 teaspoons Dried Basil
  • 2 teaspoons Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/3 cup Red Wine
  • 3 1/2 cups Furmano's Crushed Tomatoes
  • 1 tablespoon Sugar
  • 1/2 cup Water
  • As Needed Fresh Basil
  1. In large pot, heat olive oil on medium-low heat. NOTE: Be careful not to over-heat the oil, or the garlic will turn bitter.
  2. Into the oil, place the garlic and shallot; saute until the color turns from just barely translucent to a golden yellow.
  3. At this point, add all the dried herbs, salt, and pepper flakes; continue to heat for an additional minute.
  4. Deglaze the herb shallot mixture with the red wine.
  5. Boil off the red wine until only a few tablespoons remain; add the can of Furmano's Crushed Tomatoes.
  6. Stir thoroughly; add the sugar and water. Dependent on the consistency, thick versus thin, add more or less water.
  7. Simmer the sauce for at least two hours.
  8. Five minutes before serving, throw in the fresh basil; simmer slowly. Serve warm.

Tip: This tomato sauce will work as a marinara to be served by itself or if you wish, things can be added to the marinara such as plum tomatoes. It even makes an excellent base for a meat sauce.