Marinara Sauce

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This recipe is an excellent base for an AMAZING marinara sauce. After simmering for 10 minutes, I added 1/2 tsp of dried Italian herbs, another 1/2 tsp salt, and 1/4 cup Bob's Red Mill Texturized Soy Protein (TSP directly into the sauce for the 'gnaw' effect. I used organic baby carrots since that's what I had in the fridge, and they added a lovely, subtle sweetness to the sauce. Adding sugar (as some suggest wasn't necessary, and I think it's because of the sweetness of the baby carrots. The TSP absorbed some of the moisture, but not enough to require the addition of water. Overall, I think this recipe provides a great base that people to experiment, and I'm forever grateful to Giada.

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I used 30 ounces tomato sauce, 15 ounces crushed tomatoes with a cup water, rather than all crushed tomatoes, then added sweet sausage and fresh basil. My whole family loved it!

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Loved it! Is a very basic sauce, which is what it is supposed to be. This is the base in which you build other sauces. Definitely works better if you buy tinned whole tomatoes and de-seed them yourself before pulsing in a blender. Gets the bitterness out from the seeds not being in the sauce. I'm using it to make the Stuffed Shells with Arrabbiata sauce tonight for my parents!

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Not a fan of this one. Sauce turned out very sweet but very bland even with added herbs and spices. The majority ended up going in the trash. It was that bad.

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This has got to be one of the easiest receipes for marinara I have ever made. If your sauce is bitter then you need to use better tomatoes. You get what you pay for : Thanks Giada!!!

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I always use this recipe anytime I make something that calls for marinara, and it is always well received. Sometimes it outshines the rest of the dish it is so good. If you think that it is too bitter or acidic you probably needed to add more carrot, or mince the carrot more finely to incorporate it better.

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I thought this was a great sauce when I didn't have any ready-made. I cut the recipe in HALF though, since I was making it for my husband & I. I did think it was a bit acidic when I did a quick taste test while it was simmering, so I added 2 tsp. sugar. I also added dried basil, 1/4 tsp. while the veggies were cooking, and another 1/4 the last 10 minutes of simmering. My husband also approved & said it was "yummy"!

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This was at best mediocre, if you want something that is quick (this only takes an hour and has a real acidity tomato taste then this the recipe for you. I won't make it again.........

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I know why there are some people who love this and hate it. When I made this the first time, I swear, I used damn near 6 or 7 T's in this recipe to combat the intense bitterness.The reason why some people are getting really good marinara or real icky are bc of the tomato seeds. I was complaining to my hubby about all the sugar I had to add and he reminded me of an AB episode where Alton talks about making your own tomato sauce or marinara (can't remember which one and that Alton likes to use whole tomato's and then de-seeds them because the seeds make the sauce bitter. I imagine that some crushed tomato brands have either none or MANY less seeds obviously changing the taste. Next time I will get the crushed tomato's shipped at my grocery store from Italy or go the AB way and just de-seed canned whole tomato's, crush them manually and then use an immersion blender when the recipe is done.

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This is a great recipe! I put roasted carrots and garlic in the last ten minutes instead of cooking them from raw from the beginning for deeper flavor and next time am considering fire roasting some red bell peppers to add into the mix. For those who complained about the thickness, I pulsed the sauce in my blender to where there was still great texture to it but came out much thinner. Also wanted to share that we make the most incredible sauce for our homemade lasagna by combining this marinara sauce with Alton Brown's Bolognese sauce recipe...sure it's an all day project, but when I go to the effort of making the whole thing from scratch why not make it extra special ;