Marinara

I started making red sauce for our family a few years ago, and will never look back.  Most of what you will find in the grocery store is loaded with sugar, sodium and often times FUNK.  Super easy to make a big batch and freeze!  Learn the method to the madness below!

What You'll Need:

3 Tbsp olive oil

2 medium onions, minced

8 cloves garlic, minced

2 (6 oz) cans of tomato paste

1/2 c red wine

4 (28 oz) cans tomatoes, no salt added (learn how to can your own this summer here)

1 tsp raw sugar

2 tsp Himalayan or sea salt

1/2 tsp ground black pepper

1 (4-6oz) hard cheese rind (yup, literally the hard end of a hunk of cheese)

1/4 c chopped basil


Heat olive oil in a large soup pot over medium heat.  Add onion and garlic, saute until aromatic.

Add tomato paste, wine, tomatoes, sugar, salt & pepper.  Stir, and allow to simmer for 20 minutes or so.

Add cheese rind.  Cook on low for another 20 minutes or so.

Add basil, remove from heat.

Allow sauce to cool, and puree using either an immersion blender or food processor.


Will keep in refrigerator for about a week.  To freeze, transfer to quart size freezer bags, date, and lay FLAT in your freezer to take up less space!

Inspired by the Fixate Cookbook, by Autumn Calabrese.  


Makes approximately 12 cups of sauce.