Perfect Marinara Sauce

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Simple recipes can be fantastic, and this one is. Used San Marzanos with puree (lightly chopped in the food processor and only 1/2 can of water (wanted it a bit thick with less time to wait for it to reduce.

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I finally found "the one!!!" Truly as incredible as anything I've enjoyed in Italy.

Minimal modifications:

I did not add any water. Didn't need it, marinara should not be thin. My Cento brand San Marzanos are packed in sauce, which I included instead. San Marzano truly is key and worth the extra minimal cost. It's a distinct and superior taste.

I also included sprigs of parsley and basil at beginning, then removed them all toward the end to replace with torn basil that would stay vibrantly colored, plus added a delicate layer of flavor. Minced my garlic, we prefer it. Simmered for a longer time to get it nice and thick.

Only complaint: We didn't have enough ; We could have eaten this with my freshly baked bread all night.

I would classify this as a Pomodoro more than a marinara - so many use ingredients such as carrots, onions, etc. – which I think overwhelm the flavor.

Buon Appetito!

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I added a chopped onion and a finely diced carrot to the onion, then added a couple tbls of balsamic to the garlic. I also used half a can of tomato paste and 2 tbls of balsamic reduction and added the water in 2 doses. It turned out amazing! Never buying marinara again!

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Love this sauce! Even though I add the water a little at a time to get the desired consistency (other wise it becomes a little soupy and takes a while to reduce Id rather make this than any of that bottled garbage. I sometimes use beef, chicken or veggie broth instead of water to pair with what i'm making but its always fantastic!

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Definitely a very light marinara sauce. Good for mixing with seafood.
I added a little onion (diced very small with the garlic, a teaspoon of sugar and added the cup of water gradually. The sauce does thicken as it cooks(cook slowly and stir frequently. You can also add a tablespoon (or soof tomato paste if you want a thicker sauce.

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Delicious sauce and very easy. For the salt part, I added 1 teaspoon of coarse Kosher salt. I used the grocery store's brand of canned tomatoes that said "San Marzano style." Optionally, you could use a stick blender to blend up part of the sauce to make it more smooth. That's what I did because I wanted the sauce to really coat my spaghetti and meatballs. Like others, I had to cook it down longer than directed to get the right thickness.

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Comes out perfect every time. Sometimes it needs to cook longer than the recipe says.

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This sauce is incredible! In the dish, the tomatos are really pronounced, but don't mask the garlic or even the basil. And at first I was hesitant about the red pepper (because it so easily overpowers but i could barely detect it when the sauce was finished. Overall, the best part about making this sauce was knowing that I had some leftover :

P.S. add some portobello mushrooms and freshly grated parmesan cheese.

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Best marinara sauce I have ever made!!! very simple and easy to make. Doesn't require special ingredients i have to buy just for this recipe; i can make it with what's in my pantry. This is now my favorite marinara recipe and the only one I will make from now on.

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Being my first attempt at a home-made marinara sauce, I found this recipe to be simple, easy and satisfying. Both my husband and I really enjoyed it and will definately make again. I would recommend not adding a cup of water to the sauce as it was very runny, even after simmering for about 30 minutes. The sauce did thicken as it stood, however, so maybe next time I will just try a reduced amount and see what happens.

I did add about 1-2 Tablespoons of kosher salt for 'seasoning' . You really could add whatever ingredients you wish to really doctor this sauce up.

Really good!