The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 21, 2008
I thought this was a great sauce! Very simple to make, I made it for the 'Eggplant Parmesan II' from this website...delicious! Cheers for the great recipe!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 13, 2008
Pretty darn good, basic marinara sauce. I added a cup of (rehydrated) dried TVP (textured vegetable protein) to make a meatless "meat' sauce. I love how easy this is to make!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 11, 2008
I was feeling lazy, and just dumped all of these ingredients in my crockpot and let cook on low for 5 or 6 hours. I don't mind a chunky sauce so I skipped all the pureeing and saute-ing. It was good- I don't know about the "best" but that could be due to my unorthodox cooking method. Still, it the flavor was good and it all disappeared.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 11, 2008
my first ever time trying a marinara sauce! I love it! A few changes. I used pasta sauce instead of stewed tomatoes and didn't use the food processor at all though I used an electric mixer to blend everything together in the pot. Also used dried pasley.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Aug. 2, 2008
I've been making a veggie marinara sauce but my grandson was here and I didn't have sauce in the freezer and wasn't sure he'd like the veggie sauce. Planned to use my last jarred sauce...halfway thru discovered I didn't have any. I'm glad I tried this recipe and will use it again. Very good. The only change I would make next time (personal preference) is to use tomatoes without added high fructose corn syrup or added sugar; maybe use crushed tomatoes. Thanks for the recipe. Quick, easy, and very tasty.
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Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA
Living In: Topeka, Kansas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 31, 2008
I must agree with the person who said this was bland. I had to add lots of sugar, lots of italian seasoning, garlic powder, more salt and more pepper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 28, 2008
very yummy! I added fresh basil since I have it growing and some brown sugar as I do to any tomato sauces and I actually used RED WINE instead of white because red is all I ever have on hand. I think I put more onion than the recipe calls for and minced garlic too. (I didnt have parsley so that was skipped as well) It was so good, I cant wait to make this again. The left overs were even great spooned over toast and eaten up with a knife and fork! The flavours go through even more the next day. I can't tell you how good this is... I hope someone reading this tries it!!
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Cooking Level: Expert

Living In: Chula Vista, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 24, 2008
I used fresh tomatoes and roasted them with onions and garlic before pureeing and putting them in instead of the canned tomatoes. ITs very delicious! I also added a bit of sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 20, 2008
This is a great sauce! Not only is it delicious, it is super easy and fast to make. I made this for my daughter's birthday, then again to top eggplant parmesan, and both times got good reviews. So no matter what you use the sauce for, it works great! Like others, I added some brown sugar to neutralize the acidity of all the tomato products, which I think is important. And I upped the amount of garlic to 2 cloves the second time because the first time it seemed just a hair bland. I will say though, this is the first, and only, sauce recipe I have ever made twice -- no others quite compare. Very yummy and worth making over and over again!
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Cooking Level: Expert

Home Town: Seaside, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 16, 2008
This sauce is great! I always use chicken broth instead of wine and I use it with the Tomato Chicken Parmesan and it turns out wonderfully!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 15, 2008
I have never reviewed a recipe before but felt that I must review this one. Really great recipe - was a hit with the whole family. I made this in the morning before leaving for work and put it all in the crock pot to cook on low all day. Delicious and perfect consistency. I doubled the recipe and there was plenty left over for another recipe. I had been looking for a good marinara recipe and am so glad I tried this one. this is a real keeper.
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hdl

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 15, 2008
The great thing about this recipe is how versatile it is. I've been using it for a long time and the variations I've made are endless. However, if you have fresh herbs use those. And, if you have basil then add it. Overall, a good recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 14, 2008
Very good marinara sauce. Easy recipe and ingredients can be changed based on personal taste. I added more garlic!
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Cooking Level: Intermediate

Home Town: Jersey City, New Jersey, USA
Living In: Ringwood, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 13, 2008
This sauce is absolutely fantastic! The white wine threw me a bit at first since I've always used cianti in marinara, but I gave it a go with Pinot Grigio and it was worth it. Didn't have fresh parsley on hand so I estimated an equivalent with dried. Also, didn't measure my garlic, just tossed in a few heaping tablespoons. Midway through simmering, I added meatballs for flavor (Best Meatballs You'll Ever Have - from this site) and that enhanced this sauce even more. Oh, and I threw in a bay leaf, too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 11, 2008
the only thing I add to this sauce is a ton of fresh basil, fresh oregano instead of dried and a bit more garlic. We *LOVE* it!
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aly
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 9, 2008
I love love LOVE the flavor, but the consistency is just a bit off for me. I'll try crushed tomatoes next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jul. 2, 2008
Mmmmmm, I could eat this everyday. As recommended by one reviewer I added fresh basil (about 4 large leaves),I added a little extra pepper and red pepper flakes for more spice, a couple of tablespoons of sugar, and an 8 oz can of tomato sauce. I used this marinara for another recipe on this site called "Baked Ziti I". This sauce is smooth and delectable, I think the wine really makes it a winner but I couldn't have imagined not adding the sugar!
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Cooking Level: Intermediate

Living In: Cypress, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 25, 2008
Not bad but not great. I didn't have tomato paste, so I substitued some cornstarch to thicken things up. I think I would have liked this better with more garlic, a can of petite diced tomatoes added, and red wine instead of white.
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Cooking Level: Expert

Home Town: Seneca, South Carolina, USA
Living In: Canton, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 21, 2008
Thank you Jackie! Great sauce and so easy. I couldn't believe that such a simple sauce could be so good. I used 3 roasted garlic cloves, a teaspoon of fennel seed, a teaspoon of crushed red pepper and a tablespoon of brown sugar. It's the best. No more jarred stuff for me. I forgot to say I also add 2 leaves of fresh basil. Update: the 1st time I made this I did not measure parsley and it was delicious. I find measuring amount to too much parsley and the sauce is bitter.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.63 star rating.
Reviewed: Jun. 16, 2008
Not bad. Its tasty. And easy to make which is a bonus...The only thing is that I did not use stewed tomatoes. That might be the issues.
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