Chunky Marinara Sauce Recipe -
Chunky Marinara Sauce Recipe
  • READY IN 35 mins

Chunky Marinara Sauce

Recipe by  

"You'll love this Marinara sauce! This is great with fried eggplant or meatballs. I'm sure you could add ground meat if you wanted to make a meat sauce. "

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 2 to 4 minutes until crisp-tender, stirring frequently.
  2. Mix in diced tomatoes, tomato sauce, sugar, oregano and salt. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.
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Reviews More Reviews

Most Helpful Positive Review
May 15, 2008

Because of a special diet I can't use canned tomatoes or paste so I just subbed the same amount of fresh diced tomatoes. There was enough juice from the tomatoes to make it just right. Also, I used 4 cloves of garlic because of personal taste. The addition of fresh basil and oregeno made this dish exceptional.

Most Helpful Critical Review
Oct 20, 2006

There wasn't much sauce - it was mainly chunks of tomato and onion. It tasted fine - it just needed to be saucier.

Dec 02, 2006

There may be better recipes out there for marinara sauce, but I gave this 5 stars just because I made it exactly as the recipe stated and it was tasty--plus it was super easy and quick and the ingredients are all things you tend to have on hand.

Mar 07, 2005

Husband says not to bother buying sauce any more after eating this. Changes: added some black pepper, Italian seasonings, parsley, & basil. Used a (drained) can of diced tomatoes w/ garlic & mushrooms. Could use diced tomatoes w/ jalapeno for more of a kick.

Mar 31, 2008

This was delicious. My changes: 2 tsp sugar, 1 tsp oregano, 1 tsp basil, 1 tsp salt, then I pureed the sauce (my kids like it better that way). I doubt I will buy marinara at the store anymore.

Apr 17, 2006

This is a really good basic recipe. Personally, I use canned whole tomatoes (the closest thing you can get to fresh tom's, imo) that I split with my fingers, remove the seeds (which only make the sauce bitter), then roughly chop. Depending on what I'm using it for, I use a hand blender to puree the sauce until it is as smooth/chunky as required (smooth for marinara dipping sauce, chunky for pizza sauce, chunkier for pasta sauce etc). Something else I do (I saw this on tv) is to save the dry rinds from Parmesan, and add those to the sauce. Remove them when you're done, and you've got a lovely subtle flavor. Anyway, I'm looking forward to having this later for dinner with 'Sicilian Meat Roll.' Thanks, Betsy!

May 15, 2008

I have been making this sauce for years, except we prefer basil instead of oregano. In a pinch or for a quick sauce, use dried minced onion and garlic salt. And for a more elaborate sauce, add this recipe to any jar of spagetti sauce. Don't be afraid to experiment with different ingredients to find what tastes best to you.

Jan 15, 2008

Great basic sauce. I didn't have an 8 oz. can of tomato sauce, so I used a 6 oz. can of tomato paste and added 4 ounces of water. Let it simmer, covered, for quite a while, until dinner was ready. Added a little fresh basil and no salt. Had this with Fast and Friendly Meatballs, from this site, whole wheat angel hair, and steamed broccoli.


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  • Calories
  • 54 kcal
  • 3%
  • Carbohydrates
  • 6.9 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.4 g
  • 4%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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