Marinara Sauce

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This was a great base recipe. I added some italian herbs, fennel seed, extra garlic and used wild porcini mushroom salt.

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Simple yet amazing!

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Good as a base, but needs doctoring up! I added 2 more garlic cloves, some red pepper flakes, basil and oregano, and it was great! I was worried you would be able to taste the carrots and celery, but you can't. I will keep it as a base recipe, but would not eat it as posted.

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I will never buy canned sauce again! I did adjust the ingredients by addding a little more garlic and carrots for sweetness and it was perfect!! The comment below me is silly. That person obviously doesn't know how to alter a recipy to his/ her palate.

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I rated this recipe 3 stars because I don't make it as written. Great recipe for beginners to use as a base to experiment with. I've used many kinds of canned tomatoes but I prefer Tuttarossa brand and, whether whole, crushed or diced, I like the ones that come in sauce. I go a little heavier on the garlic and throw some crushed red pepper into the oil with the garlic and onions for some kick while omitting the celery and carrots altogether. Once the tomatoes and bay leaves have been added and cooked down a bit, I add salt, pepper, italian seasoning and additional basil. I prefer a sweet sauce so I add sugar to taste throughout cooking. I throw about half of the sauce into the blender and then mix it back into the pot so there are still some chunks remaining - it will look a little orange because the blender emulsifies the oil but this will fade as the sauce sits. This recipe is endlessly modifiable, have fun with it!

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This was not the best marinara I have ever had, but it is pretty good. It is still way better than jarred sauce. It is very simple and doesn't take too long to make. Some people mention adding sugar, but I think the carrots add plenty of sweetness. I did read one review that said she pureed the sauce on the show. I ended up pureeing only half of it. After doing half, it was pretty orange. So, I mixed the rest in as is so it wouldn’t be as orange. I would definitely make this again.

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I was disappointed in this sauce. It was bland and orangy in color. I make sauce all the time, and chose this one because of its rating. Although I followed the recipe exactly, it wasn't what I hoped it would be.

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Although the onions brought me to tears of pain for a few minutes, the end result was tremendous. The sauce came out to be so good. I can't wait to experiment with it in pasta. I LOVE PASTA!!! Great Recipe.

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This was WONDERFUL. Easy too. The carrots and celery really make the sauce--puree afterward if texture is an issue or for picky eaters and you won't even know that they are in there. I added a few TBLS of red wine, a couple TBLS of chopped fresh basil and a little extra garlic for preference.

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I was a little skeptical- but it turned out great!! It wasn't bitter like some sauces I have made. I didn't have celery so I just used the carrots which I think was great because it added a little sweetness. I also added a little dried basil and red pepper flakes and at the end a little grated parmesan. I pureed it at the end of the cooking time for a smoother sauce- which I definately liked better. This is definately the best home made tomato sauce I have ever made. This recipe made about 2 jar fulls of regular store bought sauce.