After pizza dough, the next consideration for your pizza is the base.  Marinara sauce is the traditional way to go for a reason:  it’s simple, versatile, and tastes great.  As the Domestic Diva points out, you can make a big batch of this and freeze leftovers for future pizza or pasta dinners. Thanks Diva, for sharing this great recipe with us! Marinara Sauce



  • 1 lg onion, chopped
  • 2-3 cloves of garlic, chopped finely
  • 2 tbsp olive oil
  • 1-1 ½ cups red wine (can be replaced by vegetable or meat broth)
  • 3 ½ pounds of fresh or previously frozen tomatoes. Cut into chunks reserving juices and using additional tomato juice if needed, OR 2 cans of whole or diced tomatoes
  • ½ lg bunch of basil
  • 2 sprigs of thyme
  • 2 sprigs of oregano
  • 1 lg pinch kosher salt
  • 1 lg pinch sugar
  • 3-6 tbsp olive oil (to taste)


Sautè onions in vegetable oil until translucent.  Add garlic, cook until fragrant.

Deglaze with wine.  (What is deglazing?) Add tomatoes, herbs, salt and sugar.  Cook until the mixture simmers.  Add olive oil, to taste.  Puree with blender, immersion blender, magic bullet or food processor.

This is a large batch of sauce, so there will be plenty left over for freezing! Just place in large zip lock bag and place in freezer placed flat on its side.