Winter Marinara
Cozy up with a bowl of hearty comfort this season with our Winter Marinara, a vibrant, flavor-packed sauce that’s perfect for cold-weather meals. This homemade marinara features a medley of aromatic vegetables—think onions, carrots, and celery—sautéed to perfection and simmered with premium canned tomatoes, fragrant fresh rosemary and thyme, and bold spices like cinnamon and crushed red pepper flakes. A touch of optional sugar balances the natural tartness, while fresh basil adds a burst of herbaceous freshness at the end. Whether you serve it over pasta, spoon it onto homemade pizza, or use it as a dipping sauce for crusty bread, this versatile, rustic sauce will become your go-to during the colder months. Ready in just an hour and freezer-friendly, it’s a comforting, make-ahead meal solution perfect for busy winter days.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic cloves, minced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 28 ounces canned whole peeled tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth (or water)
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon dried oregano
- 0.5 teaspoons crushed red pepper flakes
- 0.25 teaspoons ground cinnamon
- 1 teaspoon sugar (optional, to taste)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 leaves fresh basil leaves, torn
Instructions
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the tomato paste and cook for 2 minutes, stirring frequently, until it darkens and blends with the vegetables.
Pour in the canned whole peeled tomatoes, breaking them up with a wooden spoon or your hands as you add them to the pot.
Add the vegetable broth (or water), rosemary, thyme, oregano, crushed red pepper flakes, cinnamon, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally to prevent sticking.
Taste the sauce and adjust seasoning if necessary. If the sauce is too tart, stir in the optional sugar, 1 teaspoon at a time, until the flavor is balanced.
Turn off the heat and stir in the fresh basil leaves.
Use an immersion blender if you prefer a smoother sauce consistency, or leave it chunky for a rustic texture.
Serve immediately over your favorite pasta, or let it cool completely and store in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.0 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 385 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
