There are a couple of recipes that I make for my husband (not for me- I’m allergic to tomatoes) that I should use marinara sauce instead of bolognese (meat) sauce. I usually have a freezer full of bolognese sauce and tend to use it because it’s there, the meat makes it flavorful, and he enjoys it. However, I’m tired of fishing out all of the meat to use it in my Chicken Parmesan Recipe. So, I began experimenting this week with a new, flavorful marinara sauce. I’ve come to the conclusion that adding wine makes the the most flavorful marinara. I hope you enjoy this gluten free marinara sauce recipe.
1/3 cup red wine (Cabernet Sauvignon or Merlot recommended) (or see Tips)
1 28-oz-can tomatoes (crushed or whole, cut into pieces)
2 teaspoons minced flat leaf parsley
1/2 teaspoon Italian seasoning
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper
Preheat a medium-size saucepan over medium heat. Add onion and lower heat. Saute, stirring occasionally for about 7 minutes and until transparent. Add garlic, stir often and saute until fragrant, about 1 minute.
Add wine, tomatoes, parsley, and Italian seasoning. Simmer for about 1 hour. (One hour is usually sufficient time to cook out most of the alcohol.)
Season with salt and pepper, to taste. Lots of pepper makes it spicy. Some people like the heat, while others do not. Only use a little pepper when serving children. Serve over pasta or with gluten free soft bread sticks.
*If you prefer to cook alcohol-free, add about 1/2 teaspoon Better Than Bouillon Beef Base/Paste plus 1/2 cup water.