Marinara Sauce

This robust marinara sauce goes beyond the basics by incorporating fresh mushrooms, celery, and a splash of dry white wine for depth. The combination of ripe tomatoes, aromatic herbs like oregano and basil, and sauted onions creates a complex, savory profile that is perfect for coating pasta, topping pizza, or serving alongside grilled vegetables. Its a hearty, vegan-friendly option that brings a warm, home-cooked feel to any meal. While it requires a bit of simmering time to meld the flavors, the result is a thick, satisfying sauce that tastes even better the next day. Ideal for weeknight dinners or meal prep, this recipe proves that simple ingredients can yield extraordinary results when cooked with care.

Cooking Method: Boiling, Sautéing, Stewing

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 295.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust marinara sauce goes beyond the basics by incorporating fresh mushrooms, celery, and a splash of dry white wine for depth. The combination of ripe tomatoes, aromatic herbs like oregano and basil, and sauted onions creates a complex, savory profile that is perfect for coating pasta, topping pizza, or serving alongside grilled vegetables. Its a hearty, vegan-friendly option that brings a warm, home-cooked feel to any meal. While it requires a bit of simmering time to meld the flavors, the result is a thick, satisfying sauce that tastes even better the next day. Ideal for weeknight dinners or meal prep, this recipe proves that simple ingredients can yield extraordinary results when cooked with care.

Ingredients

1/2 cup Olive oil
3 md Onions
2 stalks Celery, sliced thin
1 tsp Oregano
1 tsp Basil
1 tsp Thyme
8 lg Ripe tomatoes, stemmed and quartered
1 pinch Salt and pepper
1 tsp Sugar
1/2 cup Tomato paste
1/4 lb Fresh mushrooms, sliced thin
1/3 cup Dry white wine

Directions

1
Heat olive oil in a heavy skillet over medium heat.
2
Add onions and saut gently until tender and transparent, about 10 minutes.
3
Add celery, oregano, basil, and thyme; cook for 5 minutes until celery begins to soften.
4
Add quartered tomatoes to the skillet.
5
Stir in salt, pepper, sugar, and tomato paste until well combined.
6
Bring the mixture to a boil, stirring occasionally.
7
Reduce heat and simmer for 35 minutes, stirring occasionally.
8
Add sliced mushrooms and dry white wine.
9
Continue to cook until the sauce is thick and mushrooms are tender, about 15-20 minutes.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 295.2kcal

% Daily Value *
Total Fat 30.1g47%
Saturated Fat 4.2g22%
Cholesterol 0.0mg0%
Sodium 3.0mg1%
Total Carbohydrate 7.0g3%
Dietary Fiber 1.3g6%
Sugars 3.2g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Allow sauce to cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.

Substitutions: If you prefer a smoother texture, blend the sauce with an immersion blender after simmering. You can substitute vegetable broth for the white wine if desired, though the wine adds acidity and depth.

Tips: For a richer flavor, add a splash of balsamic vinegar at the end of cooking. Ensure your tomatoes are very ripe for the best natural sweetness.

Keywords: marinara, italian, sauce, tomato, vegan, mushrooms, herbs, onion, celery, basil, oregano, thyme, white wine, pasta, dinner, homemade, simmer

Read it online: https://www.chefs-mate.com/recipe/marinara-sauce-3/