Kittencal's Marinara Pasta Sauce (Vegetarian)

Oh. My. Lord. THIS SAUCE! I had no plan in mind for a dish, when I decided to make it. I needed a sauce to just 'have on hand,' and this seemed simple enough. I'll admit, whilst I was making and tasting, I was not happy with it. I made it with the wine, not the best (but not the worst) 'chunky' crushed tomatoes (with garlic and basil), and about a can and a half of tomato paste. Simmered a good long while, but near the end .. I felt it missed that last little 'finish.' I dispatched a bit into a small bowl, and tried it with a bit of red wine vinegar. That helped. Then, the "AH HA!". I added about 1/3rd to 1/2 a cup of grated parmesan, and that was that.
BUT. The real deal was sealed the next day, after it had time to sit. THIS SAUCE IS SO [expletive deleted] SENSATIONAL! The depth with the wine, I can't even believe I made THIS sauce, it's so good. I'm eating it cold, out of the jar. I'm eating it as a dip, for my potato chips, I CAN NOT EAT THIS ENOUGH.
Make this sauce, indefinitely. But, my biggest advice is to MAKE THIS SAUCE, AHEAD, and give it a good few hours AT LEAST to let the flavors involve themselves fully with each other. You won't be sorry.

Very good and easy. I've made this recipe with wine & it was very good. Tonight I didn't have wine on hand so I added about 1 tsp of balsamic vinegar which gave the sauce a nice depth.

My husband and I always make a double batch of this and keep it frozen in easy to use sizes. I usually freeze 15oz for the two of us, sometimes it is too much but it is never too little. On pasta night I start a big pot of water and another with one of these frozen containers plopped in and four meatballs. Everything is warmed and ready when the pasta is. It is a real weeknight time saver.

OK, I've been using this recipe exclusively for about five years so I guess its time I submitted a review. I make the sauce as posted, the only exception is that I quadruple it, freeze in ice cube trays and store in freezer bags so that we always have it on hand. As soon as we use the last cubes, it's time to make a new batch. I absolutely refuse to buy any of the horrendous commercially jarred sauces available. Yes, letting the sauce rest over night or at least several hours really does make a difference. Tasting while simmering or immediately after will not leave anyone impressed. We use it for: SPAGHETTI NIGHT - Thaw and heat as many or few cubes as needed. Add meat of choice and mushrooms if desired. Top with freshly grated parmigiana and serve with a simple salad a crusty baguette. PIZZA NIGHT - Grab as many or few cubes as needed. Use desired pizza crust and whatever toppings make your perfect pizza. We use Naan to allow for individual customized pizzas. OTHER RECIPES - I've used it for Lasagna, Ravioli, Chicken Parmesan and others that require a maranara sauce. Oh, and it really comes in handy when my son thinks that he has to have spaghetti for breakfast.

I have made this before several times, and only got around to reviewing it today! YUM!!!! If you make just as written it is wonderful...I should say that I never add the wine and sub water or broth instead tho. Today I altered this one and loved the result! I added one can of tomato sauce, and omitted the sugar since I do not like a sweet taste. I also added 3 fresh basil leaves instead of dry. I chopped up green bell pepper really small and sauteed with the onion, I also added a can of mushrooms, YUMMY