Basic Marinara Sauce

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Delicious just the way it's written!

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Very good. Mine turned out a little runnier than I would have liked. May want to add some tomato paste if you prefer a thicker sauce.

I also added 1 tsp. salt and 1 tsp. sugar

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What to do with all those extra garden tomatoes? Use them in here. Also, boy is it hot by the time those tomatoes are ready huh? Saute the garlic onions and herbs then pour it into a slowcooker and deglaze the pan with a splash stock, white or red wine, V-8 juice or even water. This will keep your kitchen cool and save a little bit on that all mighty power bill.

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This is my go-to marinara sauce. I use San Marzano tomatoes from Italy (not the brand name San Marzano in a white can - that's not a true SM tomato. It freezes really well and we use it on everything from spaghetti to eggplant parmesan.

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I absolutely love this recipe. Simple, affordable, and easily modified for anyones taste buds (I add red chili pepper flakes or meat sometimes

I love to make a large batch and freeze it for a quick and delicious meal.

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yum just the right amounts i doubled it used 2tbls of dried parsley insted of fresh wow also added 1/2 tbls kosher salt at the end. remener i doubled the recipie but only added 1/2 tbls of salt nice!

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To the person who commented on it being too sour, it probably has to do with varying acidity levels in tomatoes and you should try chopping up some carrots and adding them in with the onions... or adding a little sugar at the end when you taste it and adjust to your liking.

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I was making Eggplant Parmigiana from Sara Moulton's show and it calls for 3C marinara sauce, so instead of getting it from a jar, I made this one, only I made 1/2 the recipe. It reduced and thickened nicely, it was seasoned well, and worked well with the eggplant recipe.

I used tomato sauce, since the grocery store did not have "puree" in the size can I needed. I also diced the onion instead of slicing it. Had a feeling I wouldn't regret doing that.

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hi

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It was too sour for my liking.