Marinara Pasta Sauce

For years my boyfriend (who has Italian genes) use to tease me about using jarred pasta sauce. I mean it’s easy, cheap and convenient, why wouldn’t you use it? One day I had enough of the teasing and decided that I need to start making my own pasta sauce, and boy i’m glad I did. Making your own sauce is so easy. Its always best to use fresh tomatoes but if you don’t have any you can also use Passata (or tomato purée) which would be just as delicious. I promise once you try this recipe, you’ll ditch the jarred stuff for good!

6 servings / 15 mins prep / 45 mins total time


1 pint of cherry tomatoes

3-4 normal sized tomatoes, diced

1 tsp sugar

4 leaves of fresh basil, finely chopped

¼ tsp of chili flakes, optional

½ cup red wine

1 large garlic, grated

1 ½ tbsp olive oil

½ tsp salt

¼ tsp pepper


On a medium skillet (no heat on yet) add your olive oil, grated garlic and chili flakes. Put the stove on medium heat and let the garlic and chili flakes infuse into the oil.

As the garlic and chili flakes start to infuse the oil and sizzle, stir often to avoid burning.

Add the basil, and wine and stir until wine has evaporated.

Add the cherry tomatoes, normal tomatoes, sugar, salt and pepper, and give it a quick toss. Put the lid on and allow to simmer for 30 minutes, giving it a stir occasionally.

After the 30 minutes are up give it a quick taste for seasoning. Place into a blender and blend it all up until you have a sauce consistency.

Add to your favourite pasta with a grating of fresh parmesan cheese and serve. Enjoy!

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