Reviewed: Feb. 23, 2012

Wonderful base for a marinara sauce! Since my sauce was thicker than we prefer, I added a half a cup of water to thin the sauce and also about a half cup of red wine for depth of flavor. I then added a tablespoon of sugar at the end of the cooking period to counteract the tanginess. I simmered it for over an hour. Thanks for sharing!!!

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Reviewer:

greengal

Reviewed: May 13, 2011

I used a good olive oil in place of the vegetable oil and added 1/2 cup of white wine. The wine really enhances all the flavors. I've used this several times and found it is a great sauce to simmer with the large Italian sausages from Costco. Some nights I prepare the pasta, covering half with the marinara sauce and the other half with grated mizithra cheese and a good browned-butter & garlic sauce. The combined flavors make really happy taste buds.

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Reviewer:

Selein

Reviewed: Apr. 16, 2011

Good basic sauce. Very basic and nice. I added fennel seeds and a couple tablespoons of half & half to bring down the acidity.

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Reviewer:

Cindy L

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Reviewed: Apr. 8, 2011

Excellent sauce. Like a few other reviewers, I added a tablespoon of sugar to cut the acidity of the tomatoes and increased the garlic to three cloves. I also used 2 full cans of tomatoes. I will definitely make this again and again!

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Reviewer:

spilarz

Reviewed: Mar. 10, 2011

I like this recipe I just substituted celery salt and used whole canned tomatoes and used a hand blender to make it the consistency I liked. Seasonings to me and family were right on target.

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Reviewer:

ibbz

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Kenosha, Wisconsin, USA

Reviewed: Feb. 13, 2011

I made this with fresh italian parsley, basil, and a bit of oregano. I added water because I served it with homemade meatballs and I needed enough sauce to let them all simmer together. Tasty!

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Reviewer:

snowmommy22

Reviewed: Jan. 28, 2011

Very good and quick! I cut the recipe to 4 servings as I only needed a dipping sauce for munchies. This went over very well. It couldn't be quicker to throw together.

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Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

Reviewed: Jan. 20, 2011

Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Nov. 22, 2010

This was a good and easy throw together marinara sauce. I wouldnt say is was the best but it was good. It was a little on the tangy side. Ill probably tweak it a little next time. Thanks for sharing!

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