Marinara Sauce II

Preparation info

  • Makes about

    5 cups

    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

I think that every Italian family has its own marinara recipe. In our case, we have several variations that can include white or red wine and contains onions or garlic or both. My mother occasionally makes a sweet marinara using lots of sliced onions and no garlic. She learned this from a neighbor from Apuglia. This recipe is one of my favorites and I hope it becomes one of yours, too.


  • 3 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, cut into slices 1 small yellow onion, coarsely chopped
  • 1 35-ounce can whole peeled San Marzano tomatoes in juice, squeezed with your hands to crush
  • ½ cup white wine
  • 10 leaves fresh basil
  • ¼ cup Italian flat-leaf parsley
  • 1 bay leaf
  • Sea salt and pepper, to taste


    Heat the oil in a large pot over medium heat. Add the garlic and onion. Cover and cook, stirring occasionally, for 7-10 minutes or until the garlic and onions are lightly browned but not burned. Add the remaining ingredients and stir well to mix. Cover and cook at a medium boil, stirring occasionally, for about 20-25 minutes or until the sauce reduces slightly. Taste for seasonings.