• 1 medium white or yellow onion (finely chopped)
  • 4-5 cloves garlic (minced)
  • 3 tbsps.  Fresh Harvest Tuscan Herb Olive Oil
  • ¼  cup Fresh Harvest Neapolitan Herb or Traditional Balsamic
  • ¼  cup full bodied red wine
  • 1 (28-ounce can) San Marzano Italian Tomatoes
  • 1 (6-ounce can) Organic Tomato Paste
  • 1 tbsp. dried Italian Seasoning
  • ½ teaspoon ground black pepper
  • Dash of salt (optional)


Heat the Olive Oil in a large sauce pan or Dutch oven. Add the onion and sauté over medium heat until translucent (about 3-4 minutes). Add the minced Garlic and cook 1-2 minutes longer. Add the wine and cook on higher heat, scraping up all the brown bits in the pan until most of the liquid evaporate

Add the tomatoes, Balsamic, Italian seasoning, pepper and salt. Stir well and then add the tomato paste.  Blend well and bring to just a slight boil. Then immediately reduce heat to lowest setting, cover and let simmer for 15 minutes, stirring frequently.

This can simmer for up to an hour, but you don’t want it to burn. Serve over pasta, meatballs, etc.

This basic sauce keeps well in the fridge for up to a week.

Notes: San Marzano tomatoes are the most famous plum tomato to come out of Italy. They are grown in the rich volcanic soil at the base of Mount Vesuvius, which gives them a sweet flavor and low acidity and they are coveted for their firm pulp, deep red color, easy to remove skin and low seed count. There are many different brands offering this type of tomato. I prefer the Carmelina brand, but Cento Organic is also great. Using this type of canned tomato really makes your marinara taste fresh. 

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