This simple Fiore Marinara Sauce has abundant flavor. My husband is Italian and this was his Grandmother’s marinara sauce. I never had the privilege of meeting Lucy Fiore, but I understand she was quite a life force. This is the marinara sauce I use for almost everything requiring a red sauce; I use it for lasagna, I add Italian sausage or ground beef for a Bolognese, I serve plain it over pasta, zucchini noodles or spaghetti squash.
Prep Time: About 30 minutes
Cook Time: About 1 hour and 30 minutes
HINT: You can use a food processor for the onion, garlic, carrots and celery to save chopping time and to make a smoother sauce.
2 – 28 ounce cans Whole Plum tomatoes (San Marzano are my favorite)
¼ cup extra virgin olive oil
1 medium white or yellow onion, chopped
1 large carrot or 2 medium, chopped
2 celery stalks, chopped
2 garlic cloves, minced
½ cup port or red wine
1 tablespoon fresh rosemary, minced (1 teaspoon, dried)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
pinch of oregano
12 fresh basil leaves, torn or chiffonade
- In a medium size bowl add the tomatoes and juice. Remove and discard the hard core on each tomato. Gently crush the tomatoes with your hands or a potato masher. Set aside.
- In a large Dutch oven or stock pot, over medium heat, heat the olive oil. Add the onion and sauté; about 5-7 minutes, until the onion is translucent.
- Add the carrot, celery, garlic and sauté until softened; about 8-10 minutes. Be careful not to burn the garlic.
- Stir in the tomatoes, port/red wine, rosemary, salt and pepper, red pepper flakes and oregano.
- Raise the heat, and bring to a boil. Once boiling, reduce the heat to a very low simmer, cover and cook for about 1 hour or until the sauce is slightly thickened.
- Stir in the basil and remove from heat.
SERVING: Serve over a pasta or vegetable of your choice.
STORING: Refrigerate in an airtight container for up to 3-4 days; will last for 2 months in the freezer.