Reviewed: Nov. 8, 2009

This is a fantastic marinara which I now make about once a week. I changed it a bit by cutting down to 2 tbsl parsley and adding 1 tbls of basil. I leave out the onion since my wife hates them but I do add 1 tsp of onion powder. I also add 1/8 tsp of Cayenne pepper and 1 more clove of garlic. Great!!

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Flic

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Reviewed: Nov. 4, 2009

This recipe is fantastic. I've tried dozens of marinara recipes over the years, and this is definitely the best. I substituted italian seasoning for the oregano, used 2 cloves of garlic, added 1.5 tb of brown sugar, and added 2 tb of butter at the end. For those wondering about the white wine, I used a low priced sauvignon blanc, which was perfect.

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Lyndsae

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Reviewed: Nov. 3, 2009

Tastes homemade and is rather easy to pull together!

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Jairus

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Reviewed: Nov. 3, 2009

I liked this sauce and would make it again. But, I'm still on the lookout for the "Best Marinara Sauce EVER." :-)

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Christine

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Reviewed: Nov. 2, 2009

This has become my go to recipe for sauce..easy to put together on a busy week night..

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leslee123

Cooking Level: Expert

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Reviewed: Nov. 1, 2009

I use this recipe every time I make pasta. I add a pinch of red pepper flakes when sauteing the onions for a little heat. The white wine makes such a difference! If you prepare the sauce first, then while it is simmering start heating the pasta water and by the time you finish cooking the pasta according to directions, it is done. This recipe is very easy to follow. The taste and cost effectiveness will get you off jarred sauce for good.

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Jennifer

Cooking Level: Expert

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Reviewed: Oct. 24, 2009

I've made this recipe a few times now, and it's ALWAYS a hit! The second time, I drained the stewed tomatoes and it was PERFECTION! It gave me a bit thicker consistancy, which I prefer. I do up the garlic content quite a bit, and took a tip from a previous reviewer adding brown sugar. Those are the only changes I make, and this is now my staple recipe for sauce. Yesterday, I made and froze about 16 quarts!!!! Yes, it's THAT good!

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Kimber From Windber

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Reviewed: Oct. 20, 2009

I was getting sick of my own sauce, wanting to try. Very good sauce. So simple to make. Very pleased. Thx for posting.

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kp1974

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Reviewed: Oct. 19, 2009

I wish I had found this recipe earlier in the tomato season! At the end we had so many romas that I was desperate for something way to cook and freeze them and this is perfect! I added sweet Italian sasauge to the recipe and there were no leftovers for the lunch the next day. Definitely a great recipe!!

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PAISLEYANNE

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Reviewed: Oct. 18, 2009

The first time, I followed the recipe and it was very good. The second time I took the advice of another and added 1 Tblspn of brown sugar and that made it even better. This recipe is so simple, quick to make and whole family loves it. Thanks for posting.

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cardell

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

Followed the recipe exactly as it says and it turned out great! Great taste and consistency, and very easy! Thanks Jackie for the great recipe. :-)

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LilianFG

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Reviewed: Oct. 10, 2009

I LOVE marinara sauce, but I did not care for this recipe. Made it just as written. Usually reviewer ratings are bang on, but not in this case. Tasted like store bought Ragu sauce.

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kristin

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Reviewed: Oct. 10, 2009

LOVE this recipe. I follow directions exactly but add 1 tsp brown sugar. Sometimes I use red wine if I want a less sweet sauce. Yum

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MANDA33079

Cooking Level: Expert

Home Town: Scotia, New York, USA

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Reviewed: Oct. 6, 2009

This was the best marinara sauce ever. I just used diced tomatoes and added a little more garlic. It had a great taste. My husband said it was a nice change from the meat and sausage I usually make.

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Maggie0215

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Reviewed: Oct. 1, 2009

Very good! The only change I made was to use one can of stewed tomatoes and one can of diced, just because that's what I had on hand. I used this is place of the jarred sauce called for in AR's Simply Traditional Lasagna and it worked very well. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Sep. 26, 2009

It is the best marinara yet. I used fresh tomatoes from my garden, and because of this I added more sugar to taste. Do not simmer too long, as you will only cook out the flavor!

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Gravy-Chef

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Reviewed: Sep. 26, 2009

Really good recipe, especially because it uses stuff I usually had on hand. I used canned italian tomatoes with basil, oregano & garlic already in it but still added fresh. It's so much better and almost as easy as the stuff in a jar :)

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NEENEE265

Cooking Level: Expert

Home Town: Metuchen, New Jersey, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Sep. 25, 2009

It's a great base recipe. I love to use it for a baked goat cheese appetizer. Fill a ramekin halfway with marinara, settle a disc of goat cheese on top and bake for 20-30 minutes at 350. Serve with bagel chips. The only change I've made is occasionally adding a few Tbs of brown sugar to offset the acidity and perhaps a pinch of red pepper flakes for the spicy crowd. Love this recipe!

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MOONSHY

Cooking Level: Intermediate

Home Town: Ryan, Iowa, USA

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 20, 2009

Absolutely amazing!

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lintacious

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

This was a very simple,easy, flavorful sauce. I didn't have the tomato paste and it tasted fine without it. I used petite chopped tomatoes and didn't have to get out the food processor. Will definitely make again!

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