Marinara Sauce

Marinara sauce is of Napolitano origin and as a base consists of tomatoes, garlic, herbs and onions. My mariners sauce includes the addition of capers and wine.

Marinara Sauce
Marinara Sauce
Head straight on to the Recipe For Marinara Sauce ♥

Being the forward planner that I am, I like to have a host of recipes lined up, ready to share. In order to do just that I have to test them out a few times to make sure they are perfect. As I type this, my recipe for marinara sauce is the last one I have prepped and ready to go until December. I know that I need to spend the weekends testing recipes. And I have to put a plan in place for ensuring I can do one recipe a day when I am on leave. The first time I extruded pasta I made spaghetti and it was really good. My second attempt at extruding shapes was not so good and I decided to forego trying anything until I had worked on a recipe for the dough.

Today’s inspiration ♥ Recipe For Marinara Sauce ♥ can be found on Lavender and Lime Share on X

The next batch was tough and I thought it was because I forgot to knead the dough. When I make flat pasta I let the roller do the kneading. I made another batch of extruded pasta to go with my marinara sauce but it really did not work well. It looked as pretty as a picture when it came out of the attachment and left to dry. Poor Dave, he has had to suffer through my trials. I was however really pleased with the sauce. I made it using my canned herbed tomatoes. If you are going to use store-bought canned tomatoes to make this, remember to add in extra seasoning.

Canned Herbed Tomatoes
Canned Herbed Tomatoes

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5 from 1 vote

Marinara Sauce

Use with your choice of pasta
Recipe Category: Italian, Sauces
Makes enough for: 1 batch sauce
All Rights Reserved: an original recipe from Lavender and Lime


  • 15 mls olive oil
  • 1 onion, peeled, cut in half and thinly sliced
  • 2 cloves garlic, peeled and crushed
  • 15 mls red wine
  • 450 g herbed canned tomatoes *
  • Salt and freshly ground black pepper to season
  • 15 mls capers
  • Fresh basil, thinly sliced, to garnish


  • Heat a sauce pan over a medium temperature and add the oil
  • Once warm, add the onion and sauté until soft
  • Add the garlic and wine and bring to the boil
  • Place the tomatoes (and herbs) into the pan and season to taste
  • Reduce the temperature, place the lid on the pan and summer for 30 minutes
  • Remove the lid, add the capers and leave to cook until the sauce thickens, stirring occassionally
  • Toss your pasta through your sauce, garnish with basil and serve


If you are using plain canned tomatoes, add 15mls of your favourite dried herbs
Inspiration published on Lavender and Lime August 14:

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13 thoughts on “Marinara Sauce

  1. Capers and wine…very smart and interesting add to traditional marinara sauce! I pretend to ‘make my own’ marinara by opening a jar or can, adding caramelized onions, oregano and a bit of basil. Your version looks far superior. Next time I make my own, I will try the addition of capers and wine. Delish!

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