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(Simple) Marinara Sauce

(recipe, Matthew Barker)

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  1. 1 Tbsp. good olive oil
  2. 1 cup chopped yellow onion (1 onion)
  3. 1 or 2 cloves minced garlic
  4. ½ cup good red wine, such as Chianti
  5. 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  6. 1 Tbsp. chopped fresh flat-leaf parsley
  7. 1½ tsp. kosher salt
  8. ½ tsp. freshly ground black pepper
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  1. Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.
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