Chunky Garlic and Herb Marinara Sauce

Sides, Soups, Salads

What does the term “comfort food” mean to you?  With the temperatures chilly and the winds of change blowing in fall, I don’t think there is anything more satisfying than a plate of pasta and spicy, garlicky homemade marinara sauce!  Don’t reach for the store brand, though!  There is no reason not to prepare your own delicious sauce with some simple pantry ingredients and herbs!  Easy and scrumptious, this recipe will make enough sauce for a couple of days!  (It’s even better the next day!)  If you like, simply seal leftover sauce in a gallon freezer bag and freeze!  Let thaw another day and you will have a simple, yummy meal for a busy day! Try this recipe the next time you get a craving for some hearty marinara!   I promise you will want to make it again and again!


Chunky Garlic and Herb Marinara Sauce

8 Cloves Fresh Garlic

1 Large Sweet Onion

4 Large Fresh Tomatoes

1/2 Cup Fresh Basil

1/2 Cup Fresh Oregano

1/3 Cup Cane Sugar

1/4 Cup Olive Oil

1/2 Cup Dry Red Wine

2-28 oz. Cans Diced Tomatoes

1-6 oz. Can Tomato Paste

1 Tsp. Black Pepper

1/2 Tsp. Sea Salt

Clean the garlic and finely dice.


Clean the onion and roughly chop.


In a large stockpot, place the olive oil.  Add the garlic and onion.  Cook, stirring occasionally, over medium high heat for about 5 to 7 minutes.


Wash and roughly chop the tomatoes.


Add to garlic and onion. Cook and stir for 10 minutes.


Add cans of diced tomatoes, tomato paste, cane sugar, red wine, salt and pepper.



Wash and roughly chop the basil and oregano.  Stir into the sauce.


Lower heat to medium low and let simmer, stirring occasionally, for 25 to 30 minutes.  Serve with your favorite pasta!

This recipe makes 2 quarts of sauce.  Even better the next day, but if you prefer simply freeze leftovers in a freezer bag or container.  Will keep up to 4 months.  Just thaw, heat and serve!