How to thicken marinara sauce? Here's what I'm using:


16oz crushed tomatoes
1 head of garlic
1/2 cup red wine
Parmesan cheese
Basil
Oregano
Salt
1/4 cup olive oil


I start by lightly cooking the garlic cloves in olive oil until they brown. Then I add the tomatoes, followed by the wine, oregano, salt, basil, and cheese. I then slow cook everything for about an hour. 

The sauce is turning out kind of watery though. How I can thicken it into a proper hearty Italian pasta sauce?
The best way to thicken marinara sauce for me, without losing any taste is to cook it a little longer. 

Cooking it longer is just keeping the sauce on simmer, uncovered and stirring it occasionally so its cooking consistently and taking it off the heat when you think it has reached desired thickness.

You can also try draining the tomatoes before you crush them. 

You could even try adding little breadcrumbs, but it might change the taste.