Reviewed: Feb. 24, 2013

Like others have said this is a great basic marinara. Simple and flavorful on its own yet easily dressed up.

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Reviewed: Oct. 3, 2012

I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion, I used one medium sweet onion. After tasting the sauce once it had time to simmer, I did add more basil and oregano because it didn't seem to be enough for me. This was a nice, basic marinara that was a bit on the thicker side. It went well over ravioli.

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63 users found this review helpful

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Aug. 23, 2012

Good recipe. I found it a little tangy. I did add some sugar, but will add a bit more next time. Definitely a good base recipe.

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dhenderson

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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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1 user found this review helpful

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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2 users found this review helpful

Reviewer:

Cindy L

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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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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7 users found this review helpful

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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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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6 users found this review helpful