The hardest part about this marinara recipe was the fact that I can’t spell marinara. I think I’ve got that down now. Sure, they have a whole aisle dedicated the marinara sauces in the supermarket, but unlike those this one doesn’t taste like crap.

To be fair, there are a few store brand ones that aren’t bad, but the cheaper ones are nothing but water, high fructose corn syrup and some tomatoes. Play it safe and make it yourself.

What you need:

1 – 28 ounce can of crushed tomatoes
1 medium onion finely diced
2 cloves of garlic minced
1/2 cup of red wine (whatever you have on hand to drink is fine)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon of capers
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
Olive oil


Heat a few tablespoons of olive oil in a large fry pan over medium high heat. Once hot, add the diced onion. Saute for about 7 minutes stirring occasionally, then add the minced garlic and saute for another minute. Turn heat up and add the red wine and cook for 3 more minutes.

At this point, most of the red wine should be evaporated. Add the rest of the ingredients, stir, cover with a lid and reduce to a slow simmer. Cook with lid on for about 15 minutes stirring occasionally.

Serve over pasta, or in any dish that requires marinara sauce. Freeze if you aren’t going to use it within a day or two.

Don’t call mom, read below for helpful tips you may need:

-Capers are pickled buds of the caper bush. The can be found packed in jars in the Italian section of the supermarket.