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Velvety 15-Minute Roasted Garlic Marinara Sauce

A quick, silky homemade marinara with roasted garlic and a splash of red wine, bursting with depth in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Sauce
Cuisine: Italian
Calories: 30
Ingredients Method

Ingredients
  

  • 2 tablespoons extra-virgin olive oil divided
  • 4 cloves garlic lightly smashed
  • 1 small yellow onion finely chopped
  • 2 15-ounce cans crushed tomatoes
  • 1 6-ounce can tomato paste
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes optional
  • ¼ cup dry red wine or chicken broth
  • ¾ teaspoon kosher salt or to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon granulated sugar optional
  • Fresh basil leaves for garnish

Method
 

  1. Heat 1 Tbsp olive oil in a heavy skillet over medium heat. Add garlic cloves and cook, stirring, until they turn golden brown and fragrant—about 2 minutes. Remove garlic and mash into a paste.
  2. Add remaining 1 Tbsp olive oil to the skillet. Stir in chopped onion and sauté until translucent, about 3–4 minutes.
  3. Pour in red wine (or broth) to deglaze the pan, scraping any browned bits. Let it bubble and reduce for 1 minute.
  4. In a blender or food processor, combine crushed tomatoes, tomato paste, roasted garlic paste, Italian seasoning, basil, red pepper flakes, salt, pepper, and sugar (if using). Blend until silky.
  5. Return the purée to the skillet. Stir and simmer on low for 5–7 minutes, stirring occasionally, until slightly thickened and flavors meld.
  6. Garnish with fresh basil leaves and serve warm over pasta, meatballs, or use as a dipping sauce.