The Pioneer Woman Tasty Kitchen
Profile Photo

Basic Veggie Marinara

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

20
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

If, like me, Fate neglected to issue you an Italian grandma, this marinara sauce is for you! It takes some time, but it’s definitely worth it. This was adapted from a bunch of marinara recipes I’ve found over the years plus a little experimentation of my own, and it produces a sauce that’s light enough to withstand the addition of meat but hearty enough to stand on its own. The secret ingredient is the zucchini!

Ingredients

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1 whole Medium Onion, Diced
  • 1 whole Medium Zucchini, Diced
  • 4 cloves Garlic, Minced Or Crushed (3-5, Depending On Size)
  • ¼ teaspoons Rosemary
  • 2 Tablespoons Dried Parsley
  • 1 Tablespoon Fresh Basil
  • 1 Tablespoon Oregano
  • 2 teaspoons Crushed Red Pepper (optional)
  • 1 Tablespoon Black Pepper
  • ⅓ cups Red Wine
  • 2 cans Stewed Tomatoes (28 Oz. Size, Diced Is Easiest)
  • 2 cans Tomato Sauce (29 Oz. Size)
  • 1 teaspoon Salt
  • 4 teaspoons Sugar

Preparation

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and zucchini and toss in oil. Heat, stirring occasionally, until the onion begins to turn translucent.

2. Add garlic, rosemary, parsley, oregano, basil and pepper(s). I usually use fresh basil and dried everything else, but experimentation is fun. Sometimes I add thyme, too. The only warning I can offer is that much more rosemary than that seems to overpower the sauce.

Once you’ve added your herbs, stir the pot for another minute or two.

3. Pour in the wine. Listen to it sizzle! Stir for another minute or two again.

4. If your tomatoes are diced, toss them into the pan, liquid and all. If not, drain them first, then break them up with your spoon or spatula while they cook. (Alternatively, make a huge mess by crushing individual tomatoes in your fist. It’s therapeutic.)

5. Add tomato sauce, salt and sugar. Reduce heat and simmer for 2 hours or until you’re happy with the consistency. Longer simmers lead to thicker sauce.

Once the sauce has thickened, you’re done. Serve over pasta or on a cubesteak sandwich, or cold as a dipping sauce with batter-fried veggies. Cook up with ground beef and rice and use it for stuffed peppers or cabbage roles. The sky’s the limit!

It freezes really well and keeps for a long time in the fridge, but I haven’t tested its fridge-longevity past a month or so. You could probably can it but I haven’t attempted that yet.

For variety, you can include summer squash or mushrooms in place of (or in addition to) zucchini, or add a diced green or colored bell pepper in the initial step.

You can also use diced carrot, although it seems to disintegrate during cooking. Add a dash or cayenne pepper or some Tabasco sauce for a spicy version. If you have home-canned tomatoes, try using those!

2 Comments

You must be logged in to post a comment.

Profile photo of saucydryad

saucydryad on 8.6.2009

Looks fantastic. Love the idea of adding whatever extra veggies you have on hand! Have you heard anything about the merits of using brown sugar with tomatoes as opposed to white?

Profile photo of thegreenwife

thegreenwife on 7.22.2009

I made this tonight to top chicken parmigiana and it’s amazing! Chunky, flavorful with a bite to it. Will definitely be making it again, but…in a smaller batch. Had to send some home with friends!

No Reviews

You must be logged in to post a review.

Related Recipes

Jerk Chicken
Profile Photo by Krystle in Main Courses
Perfectly spiced chicken that is juicy on the inside and crispy on the outside. Served...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


The Most Amazing Crustless Quiche
Profile Photo by Jennifer Banz in Main Courses
This easy crustless quiche is filled to the brim with bacon...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Mexican Lasagna
Profile Photo by Krystle in Main Courses
Saucy beef, and gooey cheese sandwiched between layers of noodles. Combine...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Al Pastor
Profile Photo by PW Food & Friends in Main Courses
Thin slices of pork shoulder are marinated in a blend of...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chicken, Mushroom and Asparagus Spaghetti
Profile Photo by AD Kitchen in Main Courses
This is one of our best Italian pasta recipes. It's fast,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy