Fantastic (Garlic Free) Marinara Sauce
This homemade marinara has so much flavor you don’t even miss the garlic. I was forced to make my own marinara because of my garlic allergy but found that it is sooo much better for whatever you use it for. The flavors are much more pronounced and fresh. There are a couple of jar sauces that are garlic free and I have used them and honestly they aren’t bad in a pinch. Making homemade if you have the time to let it simmer on the stove improves any dish or just on pasta by itself is delicious.
I honestly have never used fresh Roma tomatoes for marinara so any true Italian would say this is not really homemade but I love the flavor of the fire roasted tomatoes. And by the time you cook this for a couple of hours, I’m sure there isn’t much difference except convenience. I highly recommend Muir Glen Diced Fire Roasted Tomatoes. They are one of my pantry staples.
I use this sauce for Chicken Parmesan and Mushroom Lasagna.
Homemade Marinara Sauce
Ingredients
- 1 cup sweet onion, chopped
- 2 tbsp olive oil
- ½ cup dry white wine
- 3 14.5 oz cans fire roasted tomatoes
- 1 6 oz can tomato paste
- 3 cups water
- 1 tbsp Italian spice blend of oregano, basil, thyme and marjoram
- 1 tsp crushed red pepper flakes more if you like a zing
- 1 tsp salt
- ½ tsp black pepper
Instructions
- In a large stock pot, add olive oil and onion. Stir onion over medium heat until translucent. Stir in the spices, salt and pepper and red pepper. Add the wine and stir for 2 minutes.
- Then add all other ingredients. Stir well. Simmer on medium low heat for at least an 1-2 hours or until it the sauce has thickened to coat the back of a spoon. Whatever that means, but it's in a lot of recipes. Ha Ha! Just get the sauce thick and let cool. It thickens more as it cools.
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