Chunky Marinara Sauce

This makes a lot of sauce, so use a large pot for simmering. It will take several hours to simmer, but enjoy the aromatherapy that you will create in your home during the cooking process. I am using a spice called Tuscan Sunset from Penzeys spices. It is salt free and consists of dried basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise. Hopefully you can find this spice if not, add a tablespoon of your favorite dried Italian spices or order online at Penzeys. The spices being used added saltiness to the sauce, so salt was not needed. The addition of other ingredients you may add will also provide saltiness too like parmesan cheese, ricotta salata, meatballs or sausage.


1 head of garlic roasted, individual cloves removed and finely diced
Sprinkle of kosher salt
Fresh cracked pepper
Non-stick cooking spray
1/4 cup of olive oil
1 large yellow onion diced
5 – 28 oz. cans of diced tomatoes
1 tablespoon of Tuscan Sunset spice from Penzeys or Italian Seasoning 


Cut off a quarter of the top of a whole head of garlic, exposing the cloves of individual garlic cloves. Spray with non-stick spray, sprinkle with kosher salt and fresh cracked pepper. Place onto a small baking dish and bake in a preheated oven at 300 degrees for 30 minutes. Remove and let cool. Once cooled, squeeze all cloves out of the head of the garlic. Dice into very small pieces and set aside. In a large 8 quart pot heat olive oil over medium high heat. Add onions and sauté until translucent. Add garlic and sauté them for a few seconds so they will not burn. You may need to lower heat to prevent the garlic from burning. Add all of the diced tomatoes and spice. Reduce heat to low and simmer for at least 4 hours, stirring every so often. Once you have your desired thickness, pour over your favorite pasta, add meatballs or Italian sausage and garnish with parmesan cheese or ricotta salata.

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