Easy and Flavorful Homemade Marinara Sauce
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup water
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon black pepper
- 1 teaspoon italian seasoning
- 28 ounce can crushed tomatoes in rich puree
- 29 ounce can tomato sauce
- 6 ounce can tomato paste
- 1/2 cup good red wine i use pinot noir
- 3 cloves garlic crushed and finely minced or pressed through a garlic press
- 2 to 3 teaspoons sugar to taste
- 2 teaspoons onion powder
- 1 teaspoon sweet paprika
- 1/8 teaspoon red pepper flakes
- 1 large bay leaf or two small
- Carbohydrate 8.48387655579837 g
- Cholesterol 0 mg
- Fat 2.85731870034053 g
- Fiber 2.11695058440907 g
- Protein 1.99273969670432 g
- Saturated Fat 0.402821087154397 g
- Serving Size 1 1 (206g)
- Sodium 449.439544486221 mg
- Sugar 6.36692597138931 g
- Trans Fat 0.14760324392258 g
- Calories 60 calories
Step-by-step
- Stir the ingredients together in a large Crockpot.
- Cook on low for 10 to 12 hours, stirring occasionally.
Crushed tomatoes in rich puree do the heaviest lifting in this recipe, providing the structural body and insoluble fiber necessary for a sauce that clings to pasta rather than pooling at the bottom of the bowl. Slow cooking breaks down raw pectin and softens fibrous plant walls over twelve hours, transforming watery canned tomato products into a cohesive emulsion. Olive oil added directly to the vessel coats the tomato solids, moderating the sharp acidity of the fruit while adding mouthfeel.
Achieving a smooth texture relies entirely on continuous moisture management during long heating cycles. When excessive steam escapes, tomato sugars concentrate rapidly near the ceramic edges, leading to scorching and bitter caramelized off-flavors. Maintain a low setting that keeps internal temperatures just below a rolling simmer, preventing the starches and tomato solids from separating into an oily layer. Stirring the mixture periodically redistributes fat droplets back into the aqueous puree, ensuring uniform thickness throughout the pot.
Home cooks frequently make the mistake of adding granulated sugar too early in the process, which masks natural tomato reduction and complicates final seasoning adjustments. Introduce sugar only during the final hour of cooking after the natural sweetness emerges from prolonged thermal breakdown. Store leftovers in an airtight glass container for up to five days in the refrigerator, or freeze portions for three months without loss of quality.
