Congratulations, you’ve made it to the recipe for the best Arrabiata Marinara Sauce EVER. I use to be that person who would buy 10 jars of marinara sauce at a time (yes, my family uses it on everything). However, I often found myself bored and tired of spending so much money on something I no longer enjoyed. That’s when I decided to start making my own marinara. I was able to create a rich sauce, that has a hint of spice, and I was able to make it in batches and freeze for months. So, when I teamed up with my friends at Pomi USA to share my favorite tomato sauce for National Sauce Month, I knew instantly that I had to share my Arrabiata Marinara Sauce. It takes no time to whip up, as you can see in the video, and it has a robust flavor that keeps your mouth excited, and did I mention that it’s freezable! Can we say BONUS?! So, if you’re ready to cross over to the homemade marinara team, please continue to the recipe!

This sauce is packed with layers and layers of flavor. While some of it may not make sense by itself, when you put them all together, it just creates magic! Some of the ingredients that I want to point out just in case you have questions are:

Anchovy Paste

First, you need to know what anchovy paste is. In a nutshell, it’s ground anchovy that may also include olive oil and possible sugar or vinegar. It is really salty, and serves as a good sauce starter.
It WILL NOT make your sauce taste fishy. Please trust that I would not lead you down the wrong path. Using anchovy paste is almost like using fish sauce when you’re cooking Asian cuisine. You don’t taste the fish, but you miss the flavor if it’s not there.
If you can’t find any anchovy paste at your local grocer, then you can substitute the paste with about 6-8 sliced anchovy.

Why so much Pomi?

Umm, because it’s awesome, duhhh. But seriously, it is!
This recipe requires 3 tomato products : Tomato Paste, Crushed Tomatoes, and Strained Tomatoes. While there are other options available, I choose to use Pomi products because there are no additives, nor preservatives. Their only ingredient used, are tomatoes. So, you don’t have to worry about your sauce being altered by unnecessary ingredients.

Is the wine necessary?

Yes, it is. Don’t worry, the alcohol will cook off. Therefore it is safe to drive after devouring all of this marinara.
You can use any red wine that you choose. I personally tend to stick with cabernets.

How to use Arrabiata Marinara Sauce

I would also like to note, that you can easily freeze this sauce for up to 3 months. Just store in an airtight container. To defrost, I just sit a container of the frozen sauce in the refrigerator about 5 hours before I need to use it. You can also sit it in a bowl of warm water if you need it sooner.

There are so many delicious ways to use this sauce. As you can see in the video, I like to smother the sauce all over my Beef and Lentil Meatballs. I literally present it the same way, which is perfect for the family or entertaining guests.

How to make an Easy Arrabiata Marinara Sauce

Author: Rosalynn Daniels
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Print Recipe

Ingredients

1tbs Olive Oil

1 Yellow Onion (diced)

5 Large Garlic Cloves (sliced)

1tbs Anchovy Paste

1tbs Pomi Double Concentrate Tomato Paste

1c Red Wine 26.6oz

Pomi Chopped Tomatoes 53oz

Pomi Strained Tomatoes

2tbs Fresh Basil (chopped)

2tsp Kosher Salt

2tsp Black Pepper

1tsp Sugar

2tsp Dried Oregano

1tsp Crushed Red Pepper

Instructions

Heat a heavy-bottomed pot over medium heat.

Add olive oil to the pot.

Once oil is well heated, stir in onions.

When the onions start to become translucent, stir in Pomi Concentrated Tomato Paste.

Pour in red wine, and stir until everything is mixed well.

Add Pomi Chopped Tomatoes and Pomi Strained Tomatoes to the pot and stir well.

Stir in herbs and seasonings.

Cover and simmer for 1.5 hours, stirring occasionally.

Use sauce in any dish.

Store in an air tight container for up to a week in the refrigerator, or freeze for up to three months.