Recipe by SUNNILOVE
"This sauce can be used for spaghetti, ravioli, chicken Parmesan, or anything Italian! It's very quick and very easy! Anything from seasoning to spices can be adjusted without compromising the basic flavor of the sauce. Sometimes we add bell peppers or tomatoes with green chiles. Add anything you like."
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extra-virgin olive oil
1 (28 ounce) can
crushed red pepper flakes
salt to taste
This was my first attempt at homemade marinara. I used a 10oz. can crushed tomatoes and 1 can rotel, I pureed the rotel. I did tweak the seasonings a bit! My bf thought it was too runny so I will add tomato paste next time.
Too acidic. Add sugar to balance.
I'm giving this five stars although at first I thought that it was too spicy. I scaled the recipe to accommodate a huge can of crushed tomatoes that I needed to use up (hence my search for a tomato sauce recipe). Although I doubled the recipe and still added extra tomatoes (64 ounces instead of a mere 56) it had a lot of bite. Yet, I can't stop eating it, and my husband, who doesn't crave spicy foods, likes it too, and says it is not too spicy. This is a good sauce in which to add those things that you want to get rid of. I added a rind from a wedge of romano cheese, and let it simmer quite a while. And, as good as it is, I had some heavy cream that needed to be used up, so I added 7 ounces of heavy cream to a double recipe of this sauce. Very good, and I imagine it will be even better with pasta!
So GOOD! Make more, and freeze it!!
Wow, great basic recipe, loved this! I make hot italian sausages in the slow cooker, usually just dump a jar of prepared sauce for a quick fix, but was out of sauce. I did have a can of crushed tomatoes, and found this recipe. So glad I did. I did do some doctoring, in addition to the recipe ingredients I added some fine chopped carrot, about 1/2 cup red wine, and a packet of beef boulion in place of salt. I also added some sugar, about two tablespoons, to cut the acidity and sweeten a bit. Delicious. Good-bye jarred sauce!
I added a pinch of sugar, 1 tbsp of tomato paste (for thickness) and a tiny bit of vegetable bullion cube. delicious and very easy to make!
Good as far as it goes. If you can get away with it, use tomato sauce and simmer it longer, the longer the better, adding water if you need to. As others have said, a bit of tomato paste will thicken the sauce, but make it even more acidic and bitter. So . . .
Add a pinch of baking soda. IMO, sugar is not a good idea because it doesn't solve the acidity. It only masks it (and does so badly). Instead, do what my sainted grandmother used to do. Add a pinch of baking soda just as the sauce begins to simmer and stir the foam back in. Bases counteract acids. Cook awhile and add a little more baking soda if necessary. (Taste first.) That step will allow the natural sweetness of the tomato to assert itself. Don't overdo the baking soda, though. It will make the sauce unacceptably salty. Oh, and leave out the salt if you use bs.
Sauce came out great. I omitted the crushed red pepper flakes and we each added them individually because I I was serving to children as well. I added meat, sausage and meatballs. Came out a tad watery, I think due to adding the meat. Next time Ill be straining the crushed tomatoes to keep it from becoming watery. Also instead of preparing on the stovetop, I made it my slow cooker. 4 hours on high or 8 hours on low. Very easy dish to prepare. Will be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Spicy Tomato Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 46
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