Quick and Easy Marinara Sauce with Fresh Tomatoes
Summer is upon us and as always I have a garden full of tomatoes growing out back. This is a super easy quick cooking marinara sauce I love to make for an easy summer dinner. And the best part is since pasta is super inexpensive and the tomatoes/basil are growing in the garden, it serves up to be a very economical but satisfying meal.
- 1 T olive oil
- 4 minced garlic cloves
- 1/3 cup diced onion
- 3 cups chopped tomatoes
- 1/2 cup red wine
- 2 t balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper fresh ground is best
- 1/2 cup fresh basil
Heat the oil in a large saucepan over medium-high heat.
Add onion and simmer for 3-5 minutes or until onions are tender.
Add garlic and cook another 2 minutes. We always add in the garlic after the onion so it doesn't burn.
Stir in tomatoes, wine, vinegar, salt, and pepper.
Simmer uncovered for about 20-25 minutes, the sauce should be slightly thickened.
Chop the basil and add just prior to serving.
The great thing about this recipe is it is very flexible. If you have other items to prep - you can always let the sauce simmer longer, just add a lid so the sauce doesn't cook down too far.
The red wine is optional, you can skip this if you don't have any on hand. Additional herbs like Oregano or Italian Seasoning can be added based on your taste preferences or the time of year.
Add vegetables for a heartier sauce: green peppers, carrots, and zucchini are great additions to marinara sauce. Consider the water content of the vegetables before adding them to the recipe. Carrots can be added a little earlier than zucchini. Most vegetables are fine to add in with the onions & garlic. This will caramelize the veggies a little and give them a sweeter flavor.