Skip to main content

Nutmeg

Subscribe Now

Homemade Marinara / Pasta Sauce

Total Time 1 minute
Servings: 4 4–6 servings
Course: Sauce
Cuisine: Italian / Western (sauce)
Ingredients Method Notes

Ingredients
  

  • 10 large ripe tomatoes
  • 1 whole pod garlic peeled
  • 2 large red onions peeled
  • 4 chilli padi optional
  • 4 tbsp olive oil
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 2 bay leaves bruised
  • ¼ cup red wine
  • ¼ cup cider vinegar
  • 2 tbsp dark brown sugar
  • Salt to taste
  • 1 tsp black pepper
  • 4 tbsp chopped basil
  • 2 tbsp chopped Italian parsley
  • 1 kettle boiling water reserved after blanching

Method
 

  1. Cut a shallow cross at the bottom of each tomato. Place cut-side down in a bowl, pour boiling water over, steep for 5–10 minutes. Peel and chop the flesh coarsely, reserving juices and blanching water.
  2. Finely chop the garlic, onion and chilli.
  3. Heat olive oil in a large pan and sauté the garlic, onion and chilli until soft. Add the oregano, thyme and bay leaves and sauté for 1 minute.
  4. Add the chopped tomatoes and cook, stirring frequently, for 5 minutes. Stir in the wine, vinegar and brown sugar and cook until the liquid evaporates.
  5. Add the reserved blanching water, bring to the boil, then reduce to a simmer, cover and simmer for 30–45 minutes until thick. Stir in salt, pepper and herbs.

Notes

Source: Original family recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.

Tried this recipe?

Let us know how it was!