Description
A vibrant sauce with a kick! Perfect for pasta or pizza, this recipe is quick and flavorful.
Ingredients
Units
Scale
- 2 cans (29 oz) (820 g) diced tomatoes
- 1 can (6 oz) (170 g) tomato paste
- 1-2 fresh red chilies
- 1 tbsp dried parsley
- 1 tbsp minced garlic
- 1 tsp dried oregano
- 1 tbsp red pepper flakes
- 1 tsp salt
- 0.25 tsp ground black pepper
- 2 tbsp olive oil
- 0.5 cups (75 g) finely diced onion
- 0.5 cups (120 ml) white wine
Instructions
- Prepare the Ingredients
- Finely chop 1-2 fresh red chilies.
- Mince garlic if using fresh garlic.
- Finely dice ½ cup onion.
- Sauté the Aromatics
- In a large saucepan, heat 2 tbsp olive oil over medium heat.
- Add the finely diced onion to the saucepan and sauté for about 5 minutes until they become translucent.
- Stir in 1 tbsp minced garlic and the chopped fresh chilies. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- Build the Sauce
- Stir in 1 can tomato paste and cook for 2-3 minutes, allowing the tomato paste to caramelize slightly.
- Pour in the white wine, stirring to deglaze the pan and incorporate all the flavors.
- Add the 2 cans of diced tomatoes with their juices. Stir well to combine.
- Add 1 tbsp dried parsley, 1 tsp dried oregano, 1 tbsp red pepper flakes, 1 tsp salt, and ¼ tsp ground black pepper. Stir to combine.
- Simmer the Sauce
- Increase the heat to medium-high to bring the sauce to a gentle simmer.
- Once simmering, reduce the heat to low and let the sauce cook for 30-40 minutes, stirring occasionally, until it has thickened to your desired consistency.
- Finish and Serve
- Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or red pepper flakes to taste.
- Remove the sauce from heat and let it cool slightly before serving over pasta, as a pizza base, or in any recipe that calls for marinara sauce.
Notes
- For a smoother sauce, blend a portion of the cooked sauce with an immersion blender before returning it to the pot.
- To reduce the spiciness, remove the seeds and membranes from the chilies before chopping.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 10
- Sodium: 500
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 5
- Protein: 3