This Trader Joe’s Marinara Sauce is a simple and classic recipe, which is made with stewed tomatoes and fresh parsley. It’s a classic, foolproof recipe, ready in about 40 minutes.
Jump to RecipeTrader Joe’s Organic Marinara Sauce Recipe Ingredients
- 2 (14.5 ounce) cans stewed tomatoes
- 1 (6 ounce) can tomato paste
- 4 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt or to taste
- ¼ teaspoon ground black pepper
- 6 tablespoons olive oil
- ⅓ cup finely diced onion
- ½ cup white wine
How To Make Trader Joe’s Organic Marinara Sauce Recipe
- Blend the Base: Place the stewed tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper into a food processor or blender. Blend until the mixture is smooth.
- Sauté the Onion: Heat the olive oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for about 2 minutes, until it has softened slightly.
- Combine and Simmer: Stir the blended tomato mixture and the white wine into the skillet with the onions. Bring the sauce to a simmer, then reduce the heat and continue to simmer, stirring occasionally, for about 30 minutes, or until the sauce has thickened to your liking.
Recipe Tips
- How do I get a smoother sauce? For an extra-smooth, velvety sauce, blend the tomato mixture in the food processor for a longer period of time. You can also pass the final sauce through a fine-mesh sieve.
- Can I use fresh tomatoes instead of canned? Yes. To substitute, you’ll need about 2 pounds of fresh ripe plum tomatoes. You should blanch, peel, and core them before adding them to the food processor.
- How to make the sauce richer? For a richer flavor and to balance the acidity of the tomatoes, you can add a pinch of sugar to the sauce while it simmers. A small pat of butter stirred in at the end also adds a nice richness.
- Why add wine to the sauce? The white wine adds a layer of depth and complexity to the sauce’s flavor profile. As it simmers, the alcohol cooks off, leaving behind a subtle, aromatic tang.
What To Serve With This Marinara Sauce
This versatile marinara is a perfect base for a wide variety of Italian-American dishes.
- Tossed with spaghetti for a classic pasta dinner.
- As the base sauce for homemade pizza.
- Layered in lasagna or baked ziti.
- Spooned over chicken parmesan or eggplant parmesan.
- As a dipping sauce for breadsticks, mozzarella sticks, or fried calamari.
- Poured over meatball subs.
How To Store Marinara Sauce
- Refrigerate: Let the sauce cool completely, then transfer it to an airtight container or glass jar. It will keep in the refrigerator for up to 5 days.
- Freeze: This sauce freezes exceptionally well. Let it cool, then pour it into freezer-safe containers or zip-top bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Marinara Sauce Nutrition Facts
- Calories: 151 kcal
- Carbohydrates: 12g
- Protein: 2g
- Fat: 11g
- Saturated Fat: 1.5g
- Sodium: 650mg
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Marinara is typically a simpler, quicker sauce made from tomatoes, garlic, herbs, and onions. Spaghetti sauce is often a more complex, slow-simmered sauce that might include more vegetables (like carrots and celery) and frequently contains meat.
Yes. If you don’t have a blender, you can use your hands to crush the stewed tomatoes thoroughly in a bowl. This will result in a chunkier, more rustic-style marinara sauce.
Absolutely. For added flavor and nutrition, you can finely dice a carrot and a stalk of celery and sauté them along with the onion at the beginning of the cooking process.
Try More Recipes:
- Trader Joe’s Fish Sauce Recipe
- Trader Joe’s Chimichurri Sauce Recipe
- Trader Joe’s Apple Sauce Recipe
Trader Joe’s Organic Marinara Sauce Recipe
Course: SauceCuisine: Italian-AmericanDifficulty: Easy8
servings10
minutes30
minutes151
kcalA simple, rich, and flavorful homemade marinara sauce with a classic taste, perfect for pasta, pizza, and more.
Ingredients
2 (14.5 ounce) cans stewed tomatoes
1 (6 ounce) can tomato paste
4 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon salt or to taste
¼ teaspoon ground black pepper
6 tablespoons olive oil
⅓ cup finely diced onion
½ cup white wine
Directions
- Blend tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor until smooth.
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion for about 2 minutes until slightly softened.
- Stir in the blended tomato sauce and white wine.
- Bring to a simmer and cook for about 30 minutes, stirring occasionally, until thickened.
Notes
- For a thicker sauce, simply simmer for longer with the lid off to allow more moisture to evaporate.
- If you don’t have white wine, you can substitute it with an equal amount of vegetable or chicken broth for a similar depth of flavor.
- To avoid bitterness from the tomatoes, you can add a small pinch of sugar (about 1/4 teaspoon) to balance the acidity.
- This sauce stores well. Keep it in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.
