Marinara Sauce at oldfatguy.ca

There are some things you should have around just in case you need them. Marinara Sauce is one of those things. You can freeze it and then bring it out to make pasta in hurry or as a base for so many recipes.

I didn’t heed my own advice and had run out and I wanted a Cacciatorie Casserole. So I made up a batch.

You can double or triple this recipe if you want to freeze some for future use.

I chopped the onion and garlic. I heated the oil up in a large pot over medium heat. I sauteed the onion and garlic until the garlic just started to get some colour at the edges.

I added the Italian seasoning mix and basil and sauteed for 30 seconds more.

I added the rest of the ingredients and brought the mixture to a boil.

I reduced the heat and simmered the sauce, covered, for 30 minutes, stirring every few minutes.

Marinara Sauce 1

Here is a video of me making this recipe:

The Verdict

This is so easy and tasty. It is way better than the canned or jarred sauces.

The Old Fat Guy

Marinara Sauce

Yield: 4 cups

Marinara Sauce


  • 50 ml (1/4 cup) chopped onion
  • 2 cloves garlic, finely chopped
  • 25 ml (2 tablespoons) olive oil
  • 15 ml (1 tablespoon) Italian seasoning blend
  • 10 ml (2 teaspoons) dried basil
  • 796 ml (28 ounces) canned diced tomatoes (liquid included)
  • 156 ml (5.5 ounces) tomato paste
  • 3 ml (1/2 tsp) salt
  • 5 ml (1 tsp) honey
  • 125 ml (1/2 cup) red wine
  • 15 ml (1 tablespoon) apple cider vinegar
  • pinch of dried hot chilies


  1. Heat oil in a large pot over medium heat.
  2. Sautee onions and garlic just until the garlic starts to get some colour at the edges.
  3. Add the Italian seasoning blend and the basil.
  4. Saute for 30 seconds more.
  5. Add the rest of the ingredients and bring the mixture to a boil.
  6. Reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring every few minutes.
  7. This recipe freezes well.
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