Quick Marinara Sauce
Show: How To Boil WaterEpisode: Your Guide to Cooking for a Crowd
Rate This RecipeRead users' reviews (19)
- Recipe categories: Vegetables, Onion, Tomato,
- recipe
- ratings & reviews(19)
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Total Reviews: 19
Showing 1-10 of 19
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By eddbk2_8627988
markham, IL
on May 19, 2009
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I added a teaspoon of sugar to cut the acid of the tomatoes
By ourhealth_5747850
Mission Hills, CA
on July 13, 2007
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Used the recipe word by wod and tasted pretty basic, like I usually make it.
By Soonerborn
Williamsburg, VA
on March 18, 2007
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This sauce was fabulous with the meatballs that went with it. It also froze very well so I was able to make plenty and enjoy it again several weeks later.
By inqqast2_5387593
Zion, IL
on March 07, 2007
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I was very impressed with the taste of this sauce, it tasted better that most store bought marinara sauces. The basil and garlic blended very nice. This recipe will go into my file for future reference.
By rjm82799_498563
Aurora, CO
on February 18, 2007
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This is a simple sauce to make, you can't go wrong here.
By kristalldiepist...
Farmington, NM
on February 02, 2007
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Good and hearty
By foodnetwork_6903856
aliso viejo, CA
on December 19, 2006
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This recipes is easy, versatile, and tasty. I skip the fresh thyme and use dried italian seasoning instead, I grow basil but not thyme and this allows me to make this using ingredients only from my pantry and garden. Tastes great in casseroles, with meatballs or sausage, or just plain with pasta. Also freezes nicely and keeps in the fridge for up to a week.
By jchandler890_63...
Englewood, FL
on November 05, 2006
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My husband loved this sauce with the meatballs. Thought it was better than any he had ever had at any of the well know Italian Restraunts.
By pmckay1717_1879017
Charlotte, NC
on October 31, 2006
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Perfectly flavored sauce to use now. Or make extra & freeze for later, to use in chicken parmesan, lasagna, more spaghetti, baked ziti. Can make less chunky/rustic by using alternate mix of 1 can whole tomatoes, 1 can diced, 1 can crushed. Flavor & freshness of sauce remains the same....wonderful.
By dawn329
San Tan Valley, AZ
on October 01, 2006
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I have tried this recipe twice. the first time I did it according to recipe and although it was a bit chunky and waterey it still tasted great. The second time I did it I let it cook all day on low heat (7 hoursand that broke up the tomatoes and at about the last hour I added a 4 ounce can of tomato paste and that thickened it. It was WONDERFUL! This recipe is now my standard.