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Rustic Marinara Sauce


  • ½ cup olive oil
  • 2 white onions diced.
  • 8 cloves garlic minced.
  • 1 28 ounce can petite diced tomatoes
  • 1 28 ounce can diced tomatoes
  • 1 cup dry white wine
  • 1 6 ounce can tomato paste
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 3 bay leaves
  • 1 cup freshly grated Pecorino-Romano cheese divided.
  • ¾ cup chopped fresh basil
  • ½ cup chopped fresh parsley


  • Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
  • Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
  • Remove Dutch oven from heat. Add 1/2 cup Pecorino-Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
Keyword cheese, Marinara Sauce
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