Marinara Sauce

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That was a tasty sauce! Very simple too.

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Loved It.

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This recipe calls for a PINCH of Baking Soda...NOT a tsp!
I've never tried a Chiarello recipe that failed.
His recipe for Gnocchi is wonderful.

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Hands down the most amazing marinara sauce I have ever made. I used Cento San Marzano Tomatoes, which I put in the food processor for about 30 seconds and then followed the rest of the recipe precisely. My two year old was literally licking his plate. This will remain a staple in my house, indefinitely! I did not feel the need to add any sugar or baking soda at all. The acidity was not too much for me.

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Up to the point that I followed his suggestion to use Baking Soda to reduce acid this was the best marinara sauce I had ever made. One small teaspoon ruined the entire thing. I had to throw it out! Don't use baking soda!! (Have you ever read what it is normally used for; and that's going into food?

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I've made this in the past with great success but with a couple twists, it gets even easier. i used San Marzano tomatoes which don't have cores so you just slice and cook. AND instead of making a puree in advance, I just cooked the tomatoes in chunks and used a food mill afterwards to achieve the same smoothness you would get if you did his recipe as is. It's WAY easier to use the food mill AFTER the tomatoes are cooked than beforehand as the tomatoes just give in to the food mill after they are cooked. My wife likes her sauce more chunky so for some of the sauce, we used a hand blender instead of the food mill to get a chunkier feel. The skins of the San Marzanos are thin enough that this method works great as well.

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This was an easy recipee that anyone can do, I absolutely loved it. It was quick and delicious. I loved it!

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I wasn't sure about this recipe at first, after adding a few small things. Such as a couple shakes of red crushed pepper, some fresh oregano, and a bit more olive oil. I can't cook without making something my own. I would recommend this recipe to others though.

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This was Quick and EASY. What a Great Marinara. The only thing that took me long was I made the tomato puree from scratch with the overload of Roma's from the Garden..

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This sauce was almost perfect, simple and delicious.