Reviewed: Apr. 6, 2009

Got a little too tangy, maybe cause I used Red wine. Pretty good otherwise.

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Reviewed: Mar. 30, 2009

Fabulous!!!!! The only change I made was using tomato sauce instead of stewed tomatoes. The sauce was still great even though it seems so simple. I will definitely make this again.

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PRINCESSLOLLY

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Reviewed: Mar. 30, 2009

I loved this super easy and tasty sauce. I of course made some minor adjustments, they were as follows: Used 2 cans Diced Tomatoes (1 regular, 1 w/basil, oregano & garlic), only used 2 Tbs. olive oil, added a little extra salt, added a little dried basil & some red pepper flakes, cayenne pepper instead of regular black pepper, added 2 garlic cloves and 1 Tb brown sugar. Did not put in the food processor. Simmered for 30 minutes, adjusted seasoning and simmered a few hours more. I then put about 3/4 of the sauce in the blender, pureed and mixed in with the 1/4 of the chunky sauce. It really tasted so fresh, was easy easy easy and soooo much better then store bought. Thanks for a great recipe :-)

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Shar E.

Cooking Level: Expert

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Reviewed: Mar. 29, 2009

Very good! Easy to make. Followed recipe to a "T"!

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Mar. 29, 2009

This was pretty good. I added ground beef to the leftovers and made baked spaghetti the next night. Layer pasta, sauce, fresh parmesan, pasta, sauce, shredded cheddar. Delicious!

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VBHOKIE

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 28, 2009

Wow - I didn't know it was that easy to make a great marinara! I tried this a couple of different times with different wines - make sure you like the wine before you use it - the flavors will come out! I liked it best with Rosenblum's Kathey's Cuvee viognier.

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MIKEP954

Home Town: Virginia Beach, Virginia, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Mar. 27, 2009

this was super-easy and great tasting. your backsplash and washcloth will thank you, however, if you remember to put a lid on the pot... mine are still a little grouchy with me. I did add a little brown sugar, but otherwise stuck to the recipe. can't wait to make this with my own tomatoes this summer!

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STEABROW

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 27, 2009

Yummy! I needed marinara for stromboli I made and so I tried this rather than running to the store. Quick and easy and WAY better than the ones I have bought in the store before. This one is a keeper!

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Christina

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 26, 2009

OMG this was so good. I can't believe I made this!!! =) This is rich, true Italian marinara and it isn't any more good than this. Don't mess with this perfect recipe. It is so great as is.

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Leslie Leona

Cooking Level: Intermediate

Home Town: Pasco, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 22, 2009

Great marinara sauce! I didn't make any changes to this and I was thrilled with it- it is the perfect consistency (thick but not gloppy)! I made it to use on stuffed riggies on Friday (couldn't eat meat), and then I used some more of it on pizza tonight, and was very happy with the recipe both times. In fact, I think I liked this so much, it will replace my old pizza sauce!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Mar. 22, 2009

This was an amazingly simple and delicious sauce. I left out the onions, b/c I have people who don't like "chunks". I also did the substitution with the chicken broth. This was awesome with bread sticks, and amazing on our stuffed crust pizza. I will be making spaghetti with it next week. So easy to make, and DELICIOUS!!

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Suzy

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Reviewed: Mar. 9, 2009

I love this recipe. It's so easy to make and we go out of our way to use the leftovers. For a Mom who's budgeting, this sauce is cost effective while still being fresh and home made.

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Giaria

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Reviewed: Mar. 8, 2009

It was ok. Not quite what I was expecting based on the reviews.

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ban_the_circus

Cooking Level: Expert

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Reviewed: Mar. 4, 2009

This is absolutely delicious. I made it as stated with a few little changes. Also, it came to the perfect consistency in the blender. I added in some brown sugar, a ton of fresh oregano (my aerogarden makes it grow like crazy) a little extra pepper and garlic. Also I substituted chicken broth for the wine. so so good!

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Burgundy

Cooking Level: Intermediate

Home Town: Rhinebeck, New York, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 27, 2009

Pretty decent and easy to make. I used 1 t. of basil, 1/4 t. of rosemary, 3 cloves of garlic, and and 1 T of brown sugar.

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sailshonan

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

This was delicious! I didn't blend everything together because I like a chunky sauce, but the recipe is very very good, I only made a few changes, I used some basil and other seasonings and some tomato sauce because I didn't blend everything. It turned out nicely.

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JenniferO

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Reviewed: Feb. 25, 2009

Incredible sauce!!! Instead of stewed tomatoes I used crushed tomatoes so there was no need for the food processor. I fried the onions in 3 cloves of minced garlic and added 1 tsp. of dried basil, used 1 Tbsp. of dried parsley instead of fresh, and added 1 Tbsp. of brown sugar to cut the acidity of the tomatoes. Other than those additions this was perfect over angel hair pasta and chicken parmesan!

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Feb. 24, 2009

I'll confess, I made changes. It was great though! I used only 1 can of dice tomatoes (Italian style) and 1 can of tomato sauce instead of 2 cans of stewed tomatoes. I also skipped on the food processor. Everything else was according to recipe, however. It was still wonderful! The wine I used in the sauce, I served with dinner and what a wonderful complement!

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Annette

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This is a really good all purpose sauce. Thick and tangy like you expect from Marinara. I doubled it expecting it would be good (used a commerical size can of tomatos which was only 2.79) used half for a large lasagana and froze the rest. This would stand up to meatballs, pizza or just about any pasta dish. I have a VERY picky daughter and have problems finding sauces she will eat (no chunks) and she loved it. I will do this one again over and over.

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