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Rustic Marinara Sauce

I've been perfecting this rustic tomato sauce recipe for over 10 years. Melting just a little cheese in the sauce adds great richness without overwhelming the tomatoes. And it's easy to keep these ingredients stocked in the house! Makes for amazing leftovers!
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 6 people
Calories 2227.8 kcal

Equipment

  • 1 Large Dutch Oven or Heavy Pot
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Wooden Spoon or Heat-Resistant Spatula
  • 1 Cheese Grater

Ingredients
  

Main

  • ½ cup olive oil
  • 2 white onions diced
  • 8 cloves garlic minced
  • 1 28 ounce can petite diced tomatoes
  • 1 28 ounce can diced tomatoes
  • 1 cup dry white wine
  • 1 6 ounce can tomato paste
  • 1 tablespoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon white sugar
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 3 bay leaves
  • 1 cup freshly grated Pecorino-Romano cheese divided
  • ¾ cup chopped fresh basil
  • ½ cup chopped fresh parsley

Instructions
 

  • Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook, stirring occasionally, until onions are translucent, about 5 minutes more.
  • Mix petite diced tomatoes, diced tomatoes, white wine, tomato paste, oregano, salt, sugar, black pepper, red pepper flakes, and bay leaves into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
  • Remove the Dutch oven from heat. Add 1/2 cup Pecorino Romano cheese, basil, and parsley into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.

Notes

Achieving the perfect flavor profile for this rustic marinara begins with patience. Don't rush the initial sauté of onions and garlic; allowing the onions to become deeply translucent, almost caramelized, will build a crucial sweet base. Ensure your garlic doesn't burn, as this will impart a bitter taste. The quality of your canned tomatoes greatly impacts the final sauce; opt for high-quality brands. Adding the Pecorino-Romano cheese, fresh basil, and parsley off the heat ensures the herbs retain their vibrant color and fresh flavor, and the cheese melts smoothly into a creamy texture without seizing. Always taste and adjust seasoning (salt, sugar, pepper, red pepper flakes) at the end, as the acidity of tomatoes can vary. This sauce is incredibly versatile; consider using it beyond pasta as a base for pizza, braised meats, or shakshuka.