Marinara Sauce

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This was excellent and easy. I could not find tomatoes in the stated can size. I made up the differnce with an 8oz can of tomato sauce. After cooking for an hour the vegetables were still a little firm for my taste, so I simmered it for about 1 hour more and the texture was great. It is perfect for dipping bread into. Wow! I won't be buying sauce for pasta already made, again.

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I'm making this right now for the second time in a couple of weeks. It's delicious, and I love the carrots and celery in this recipe. It's great to get some added veggies in a simple meal of marinara sauce and pasta. I'm going to try it with Giada's fried polenta recipe tomorrow.

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This is wonderful I left out the celery and added one extra garlic clove and it came out perfect . My husband is Italian and he really missed the authentic italian cooking so I decided to try out this one and several other of Giada's recipies and they are really great!!

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This sauce is delectable. Everyone raved about the sauce, I made it to go with cheese & spinach stuffed shells & meatballs. Sooooo good!! I'm very Italian and had never heard of putting carrots & celery in my sauce, it really made a difference.

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this is a decent recipe but was lacking a bit to me. added red wine, large pinch of sugar, parmesan, fresh basil and spices.

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This sauce is really yummy and very easy to make. When I make this I'm licking the spoon CONSTANTLY! The only thing I add is a couple tablespoons of sugar to round out the flavor. Pair this with Alton's Baked Meatballs and its to die for!

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This is the best marinara sauce I have ever made. I double the recipe and freeze it for other recipes. It?s an easy and fast recipe, it?s just , good!

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Okay, as usual I had to adjust this just a little because of not having certain ingredients. I did not have crushed tomatoes, but I did have petite diced tomatoes. I did not have bay leaves, so I substituted basil. Finally, I did not have any celery, so I substituted my red, yellow, and orange bell pepper mix. It was fairly easy. I plan to use this for lunch to make some torelloni,grilled chicken, and cheese bake. Great recipe!

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My first comment would be that crushed tomatoes out of the can are quite thick already. You really need to keep an eye on this so it doesn't totally dry out. My second comment would be that although this is a good basic tomato sauce, it is not traditional "marinara" sauce. That has tomatoes (whole, canned, not crushed, olive oil, garlic (3-4 cloves, a pinch of oregano, if desired, a pinch of red pepper flakes, a pinch of sugar, salt, pepper and a little anchovy paste if desired, and a few capers. Carrots and celery have no place in marinara sauce.

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I have made this dozens of times now. In Giada terms, it truly is "Perfect". Very fresh, very simple, very good!