Marinara Sauce

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This recipe is sooo versatile. Sometimes I add Italian seasoning or vodka or both. Tomatoes have a lot of flavors that are only soluble in alcohol so adding about half a cup of vodka before you add the tomatoes and letting it reduce by half makes this recipe amazing.

Some people have commented about carrots in a tomato sauce. Carrots are a very common aromatic in cooking and add so much to red sauces. If you have carrots in the fridge put them in; they are good!

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This was beyond good. I doubled the number of bay leaves and added a little Italian Seasoning to mine. I used in on spaghetti and it was loaded with flavor and beats any sauce I've tried yet, store-bought or home-made.

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This recipie was very good. I did make a few minor changes. I used 4 cloves of garlic (as you never can have too much garlic and I added about a tablespoon of Basil, along with 2 tablespoons of sugar to cut the acidity of the tomatoes. My husband loved it.

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I followed the recipe as written (except I used fresh peeled and crushed roma tomatoes and the sauce was a little too acidic and kind of blah. I prefer a little more herbs and spices in my sauce and I'm looking forward to trying Bobby Flay's recipe next (as soon as I can find a cubano chile!.

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I liked that is gave me the steps. Omited the carrots and added my own fresh italian seasonings.

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I made this the first time and thought maybe I had done something wrong. It wasn't what I expected. There was no 'pop' of flavor, it was quite bland. I made it again just to make sure I wasn't leaving something out, and once again, it was average, at best. But some basil and oregano was just the extra flavor it needed and it was great after adding those.

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To make a great sauce, use the best ingredients. My local store did not have San Marzano tomatoes, and my oh my, "pucker up buttercup"! I remedied the situation by using Marsala wine, a sweet dessert type vintage. Or, a white wine, as red wine is more acidic will do in a pinch. I found that regular store brand canned tomatoes tend to be both salty and acidic, due to the additives used in the canning/preservation process (Calcium Chloride, Citric Acid and Salt Depending on the concentration of these additives,and the ripeness of the tomatoes when processed, the product can and will taste somewhat tart and salty. San Marzano tomatoes have a higher sugar content naturally and are processed when ripe. Yea, Yea they cost a bit more, but really if taste wasn't a priority would you be at this site to begin with?

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This was DELICIOUS!! I did add about 1 tspn of Italian seasoning. Anyone who says this is bad must not have made it right. Loved it and so did my family!

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This recipe was so totally easy and I feel so much healthier not buying the marinara sauce in the store with all those extra unneeded ingredients. My husband loved the sauce which is always a plus. I am freezing the extra...Thanks Giada

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I added Italian seasoning and a little sugar to doctor it up, VERY tart and a little bland. Unsalted butter like a previous review said would be good too I'm sure.