Dark rum marinara sauce

Toasted Garlic 4

"Great ingedients come together quickly to make a basil marinara that is to die for -- I first used it with fried crawfish."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 servings
Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  • Ready In

  1. Strain whole tomatoes into a colander.
  2. Squeeze them with the hand to remove most of their interior liquid and seeds.
  3. Set the hand-crushed tomatoes aside.
  4. Reserve tomato liquid for use later.
  5. In a pot, sauté chopped onion in a liberal amount of olive oil for 5 minutes on medium-high heat.
  6. Carefully add hand-crushed tomatoes to the oil and cook with onions for 2 minutes.
  7. Add dry Italian seasoning.
  8. Add San Marzano tomato sauce, basil pesto, and dark rum.
  9. Cover and let simmer for 30 minutes.
  10. Use a wire whisk to bring the marinara together to the consistency you desire.
  11. Heavy whisking will lead to a pizza sauce.
  12. Whisking to incorporate will yield a traditional marinara.



Other stories that may interest you