This Marinara is quick and easy, and so flavorful! It is my go to sauce for all my pasta dishes, and I hope it’ll be yours too!
The secret to this sauce is its simplicity. Full of flavor, you’re going to love it!
Start with a good quality crushed tomato. I like Red Gold brand, but use your favorite brand.
Fresh herbs are a must, trust me, it is worth it.
For the white wine, any will work fine, I use whatever is on sale. 😉
That’s about it, not much to it.
Try it over meatballs , so good!
Give it a try, and let me know what you think! I hope you enjoy it as much as I do.
Don’t forget to click the Yum button! 😀
- 2 teaspoons olive oil
- 1/2 Onion diced (yellow or red onion)
- 1 Head of shallot, minced
- 3 Cloves of garlic, minced
- 3 Sprigs of Rosemary
- 2 Tablespoons Oregano, whole leaves
- 8 Sprigs of Thyme
- 3/4 Cup white wine
- 2 tablespoons of butter
- 15 Oz of crushed tomatoes (Small can)
- 1 teaspoon Black Pepper
- 2 Teaspoon Kosher Salt, add a little at a time, adjust to taste
- Heat medium sauté pan over medium heat, add olive oil.
- Sauté onions, shallots, rosemary, thyme, and oregano for 3-4 minutes, then add the garlic, sauté for another minute.
- Add white wine, and simmer to reduce by half.
- Add butter to thicken.
- Remove the sprigs of rosemary and thyme. If the leaves fall of, That is fine, you just don't want the stem left behind.
- Lower heat to low, add the crushed tomatoes and black pepper, salt to taste.
- Cook on low for 20-30 minutes, stirring occasionally.
- Serve and enjoy!
White wine is totally optional.
If you want, you can strip the rosemary and thyme from the stem first, so you don't have to pull them out later.