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Rich Fresh Tomato Marinara Sauce

  • Yield: 4 cups 1x


We use the "ugly" tomatoes, the tomatoes that have split or have insect bites, or are a little overripe. But you can use canned tomatoes, it just won't be quite as "fresh" tasting.


  • 1/4 cup olive oil
  • 1/2 medium onion (diced)
  • 4 cloves garlic (minced)
  • 1/4 cup red wine
  • 1 tbs honey
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 1 pinch red pepper flakes
  • 1 tbs oregano (fresh (or 1 tsp dried))
  • 2 stems basil (chopped)
  • 3-5 large fresh tomatoes (peeled and chopped)
  • 2 sprigs parsely (whole)


  1. In a large sauce pan, heat the oil.
  2. Add the onions and cook over medium heat until begin to soften, about 4 minutes.
  3. Add the salt, pepper, and red pepper flakes and continue cooking until onions are soft, another 4 minutes.
  4. Add the garlic and sauté for about 1 minute, until fragrant.
  5. Add the honey and stir well, then add the wine.
  6. Simmer until the wine has evaporated, making sure the garlic doesn't burn.
  7. Add the oregano, stir and simmer about 1 minute until fragrant.
  8. Add the tomatoes, stir and turn heat to a low simmer.
  9. Cover the pot and cook for an hour, stirring occasionally.
  10. Using an immersion blender, lightly blend to desired consistency.
  11. Add the basil and the whole sprigs of parsley, cover and cook 30 minutes.
  12. Remove lid and continue cooking until desired thickness is reached.


Source:  yummymummykitchen and eatlovelive


  • Serving Size: 1 cup
  • Calories: 184
  • Fat: 13.92 g
  • Carbohydrates: 15.02 g
  • Protein: 2.28 g
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