I came up with this recipe because I started reading the labels on the jars of marinara I was buying at the grocery store and realized just how much sodium they contained. This recipe is super easy and the bonus is you can control the amount of salt you use. Not only that, but there are almost a limitless amount of things you can do with it. Since I eyeball most of my seasonings, you can tailor this recipe according to your own taste. If you don't want (or have the time) to let it simmer for an hour and a half or so, you can reduce the amount of stock so it comes out thicker. This sauce also freezes very well.
2 tsp. olive oil
1 medium onion, diced
3 or 4 cloves of garlic, minced
2 T. tomato paste
1 28 oz. can crushed tomatoes
2 14.5 oz. cans diced tomatoes
1 to 1 1/2 cups low sodium chicken or beef stock
1/2 cup red wine (optional)
Salt and freshly ground black pepper
1 tsp. dried oregano
1 tsp. dried basil
2 tsp. italian seasoning
Heat the olive oil in a dutch oven over medium heat. Add the onions and garlic with salt and pepper (to taste) and saute until onions are translucent. Add the tomato paste and stir to combine. Add crushed tomatoes, diced tomatoes, 1 cup chicken or beef stock and wine (if using) to pot. Stir in oregano, basil and italian seasoning and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until sauce is slightly reduced, 1 to 2 hours, adding more chicken or beef stock if needed. Adjust salt and pepper. Serve over pasta, sprinkled with parmesan cheese or however you enjoy your marinara. A green garden salad with an olive oil and vinegar dressing goes well with this sauce.
Enjoy!
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