There is nothing better than a homemade Marinara sauce! I am telling you, you will never get this flavor from a jar. First of all making your own Marinara is so satisfying and relaxing. The house smells amazing and everyone shows up in the kitchen asking what’s cooking ☺. I am so trilled for this opportunity to share my version of this Italian classic with you! BTW I once a week I make 2 batches and keep in the fridge for those nights when I need to whip up something fast yet healthy and flavorful. Enjoy!
Total: 30 min
Prep: 5 min
Cook: 25 min
2 tablespoons olive oil
3 garlic cloves
1 teaspoon dried oregano
½ teaspoon crashed red pepper flakes
½ cup dry white wine
2 (15 ounce) can of crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon maple syrup
1 ½ teaspoon Himalayan pink salt
½ teaspoon freshly ground black pepper
¼ cup fresh basil, chopped
In a large pan with high sides over a medium heat cook the garlic in olive oil until translucent and very lightly golden (dot burn the garlic). Add the red pepper flakes and oregano, and cook for another minute. Add the white wine and cook until it evaporates half way. Add the tomatoes, salt, black pepper and maple syrup. Bring the sauce up to a boil, turn the heat down, cover the pan and let it simmer for 25 minutes.
Turn the heat off, and add the basil. Serve with your favorite pasta or whole-wheat baguette and enjoy!