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Black Marble

RI Style Classic Marinara Sauce

Updated: May 27

“Simple and delicious! Manga Molto Bene`!”

RI Style Classic Marinara Sauce

Serves: 2 Quarts

PrepTime: 15 Minutes

Cook Time: 30 Minutes


  • 1/2 cup extra-virgin olive oil

  • 2 large cloves garlic thinly sliced.

  • Two 28-ounce cans crushed San Marzano tomatoes with their juice.

  • 2/3 cup red wine

  • Two 14.5-ounce cans diced tomatoes with their juice.

  • 1 teaspoon kosher salt

  • 1 sprig fresh basil, plus 1/2 cup loosely packed basil leaves, torn into small pieces.


Heat a large, heavy pot over medium-high heat. Add the oil and heat until shimmering, almost smoking.

Add the garlic and cook, stirring, until golden and fragrant, about 30 seconds.

Stir in the tomatoes, wine, salt, and basil sprig.

Keep cooking and stirring until the sauce comes to a boil then lower the heat and simmer, stirring occasionally, until the sauce is thickened and richly flavored, 15-20 minutes.

Adjust the seasoning with more salt, if necessary, and stir in the basil leaves.

Use the sauce in many other dishes, toss with the pasta of your choice or use as a dip for fried foods.

Extra sauce may be refrigerated in an airtight container for up to 2 days or frozen for up to 1 month.

"Meet the marinara sauce recipe of my dreams! Through the years I’ve always been intimidated by marinara, maybe because I love it so much that I was afraid of messing it up. I finally faced my fears and tried making marinara in multiple ways. This version is my favorite and has been for many years now!"

CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

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