Reviewed: Oct. 16, 2008

This was very easy, yummy, and tasted quite healthy. Of course you can make all of your own additions to it, such as sauteed onions, celery, mushrooms, etc, as well as customize your spices. I like crushed red pepper in my sauces. I'm a huge fan of Paul Newman's marinara and sauces, so I'd love to try to copy Sockarooni! I made it with white wine this time, but will do red wine next time, which just seems to make more sense with a red sauce. I also used fire roasted crushed tomatoes as my local health food store didn't have stewed!?

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Meandmsjones

Cooking Level: Intermediate

Home Town: Minocqua, Wisconsin, USA

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Reviewed: Oct. 14, 2008

I followed the directions exactly and LOVED this marinara sauce. I made this to put over plain spaghetti. For people who like meat in their sauces, this would be a great base marinara sauce for Chicken Parmeasen or such. I only eat marinara sauce and this by far beat anything out of the jar!! If you can use fresh garlic and fresh parsley, it will make this much more flavorful.

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Love2Cook

Cooking Level: Intermediate

Home Town: Akron, Pennsylvania, USA

Living In: Wrightsville, Pennsylvania, USA

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Reviewed: Oct. 7, 2008

Great flavour and texture! I read the reviews and made the following changes: 1. I added 1 tbsp of brown sugar 2. I didn't have any white wine on hand so I used chicken stock 3. I added and extra clove of garlic 4. I used half the amount of olive oil to saute the onions. Since everything was going into the food processor, I didn't bother mincing the garlic or chopping the parsley. Finally, I used a half recipe of Italian Stewed Tomatoes (from this site) instead of canned tomates. Very yummy!

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Audrey & ?'s Mom

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 5, 2008

Phenominal. Exactly the consistancy I was looking for. Not too thick and not watery. Easy, quick, tasty. Thank you.

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LAUR1E

Cooking Level: Intermediate

Home Town: Shirley, New York, USA

Living In: Sterling, Virginia, USA

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Reviewed: Oct. 2, 2008

this was great!! its the only marinara i will ever use again

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misty

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Reviewed: Oct. 1, 2008

Oh my goodness! This is the most AMAZING marinara EVER!!!! I have used it at so many dinners and parties, and everyone loves it. Plus, using my food processor makes it an easy job.

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wildflowers

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2008

Oustanding. I followed the recipe to the tee the first time and it was delicious. The second time I used half the olive oil (or it's too oily), crushed tomatoes (organic) and added 2 fresh basil leaves. I'll never buy spaghetti sauce in the store again! And it's so easy to make!

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Josh

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Sep. 28, 2008

So easy, so good. Perfect consistancy and taste.

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KIMGEO

Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Sep. 28, 2008

So so so yummy - my favorite sauce now! I added 1 tablespoon brown sugar, 2 cloves of garlic, and added the salt and pepper to taste as it simmered. Eat with bread!!

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pattyanne83

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Sep. 23, 2008

Finally, a good marinara recipe, I will never go back to the others. I also added 1 tsp of brown sugar and some extra garlic, and I used freeze-dried parsley and it turned out fine. Yummy!

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brooke

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Reviewed: Sep. 21, 2008

Not terrible....not good. Won't make again. Too sweet or something.

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sparkysarah

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Sheridan, Wyoming, USA

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Reviewed: Sep. 3, 2008

I made this ahead of time to let it sit for a few days and it was so good. My husband will not let me buy another premade marinara sauce again. It was a big hit for the whole family.

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Heather

Cooking Level: Intermediate

Living In: Coffeyville, Kansas, USA

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Reviewed: Aug. 30, 2008

This has become my stadard marinara sauce- the flavour is excellent and it is an excellent base to add to (roasted vegetables, grilled Italian sausages, sauteed beef, cream etc.). It is much lighter than many marinara sauces, probably because of the white wine, but the lightness does not compromise any of the flavour. It's not our Italian grandmother's marinara sauce but is a more modern, fresh and versatile interpretation.

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Eliza

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Aug. 30, 2008

I used basil instead of parsley, more garlic and pinot grigio. We thought this was good, but I won't switch from my current recipe. Nice change though.

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goldie725

Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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Reviewed: Aug. 30, 2008

Fan-Fricken'-Tastic!! Awesome in meatball subs :)

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Ella

Cooking Level: Intermediate

Home Town: Clinton, New York, USA

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Reviewed: Aug. 27, 2008

This was delicious. I had tomatoes from the garden so I made the following changes: - cut an x on the bottom of the tomatoes - boiled and seeded them (although the seeds should disintegrate if you leave them in) - used less oil to make it healthier - added 1 tsp red pepper flakes - added mushrooms and a yellow pepper that were about to go bad. This ended up being delicious! - added 1/2 tb brown sugar (the Splenda blend just because that's what I had) to balance the acidity - added some garlic powder and dried basil at the end just for more flavor. I served with turkey meatballs and whole wheat pasta.

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CIGALL

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 26, 2008

This was so good. I through in some fresh basil too.

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Monica

Cooking Level: Intermediate

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Reviewed: Aug. 25, 2008

This was good but I did make a few changes based on other reviews. I sauted mushrooms along with onion and also added sugar. I will make this again but not without some changes.

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