20-Minute Marinara Sauce

It’s time that we ditch our jars of store-bought pasta sauce and make our own from scratch.  I promise you that in as little as 20 minutes, you can make your own homemade marinara sauce that will knock your family’s socks off.  Here’s how!

Homemade 20-Minute Marinara Sauce
– 10-15 small to medium-sized tomatoes
– 1/4 cup dried basil
– 1/4 cup dried oregano
– 1 tsp. red pepper flakes
– 1 tsp. garlic powder
– 1 tsp. Kosher salt
– 1 tsp. black pepper
– 1/3 cup red wine
– 1/4 cup white sugar
– 1 can tomato paste
– Pasta of choice
You can really use any kind of tomatoes for your sauce base.  I used a Roma and Better Boy blend because we had a ton of them from our garden.  Rinse them well and pat dry.
Chop the tomatoes in quarters and place them in a medium saucepan.


Add your spices.  I don’t measure when I cook, so all of the measurements listed above are mere estimates.  Sprinkle them on as liberally or marginally as you prefer.  Mix and match additional spices, too.  You can’t go wrong, so have fun.


Pulse the tomato and spice mixture well with either an immersion blender or actual blender. I tend to not liquefy the sauce completely — leaving some of the tomatoes chunky will give your sauce some great texture.


Place the saucepan over medium heat, and pour in your wine and a few pinches of sugar.  A Port wine or Cabernet Sauvignon will work perfectly.  Mix well.


Cook and stir the sauce over medium heat for a good 10 minutes, until piping hot.


Right before you serve, fold in the can of tomato paste to thicken the sauce up.




Few things are better in this world than a homemade spaghetti sauce.  This simple and fresh 20 minute recipe is packed with flavor and is sure to taste better than the jars you’ll find in the grocery store.  And, it’s easy enough that it can be served on any busy weeknight.


Hope you’ll love it as much as we do!


You may find me linking up at these fantastic parties:
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