Recipe by KerriWarmus
"A rich, flavorful sauce that is healthy. Great for use in pasta, lasagna, and other casseroles. My favorite way to eat it is to pour over raw zucchini 'pasta' for an extra-fresh and tasty meal that's very healthy, too! A great recipe for using up extra-ripe tomatoes from your garden. Double the batch and freeze half; it freezes well."
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tomatoes, peeled and cut into big chunks
ground black pepper
crushed red pepper
balsamic vinegar, or more to taste
Wow, cannot believe I'm the first to review this wonderful sauce!
What a great way to use the bounty of fresh tomatoes at this time of year. Followed the recipe exactly until the amount of time for the last simmering. After step #2, I put the sauce on low and went to the nail salon. When I returned more than an hour later, I found the house smelling like Italian food heaven!
This sauce is on the garlic spicy side, but Paul Newman would love it! It tastes like his Sockarooni sauce but oh so much better.
I'm going to make it again soon with more of my tomato bounty, but this time it will be with a tad less garlic and spice and instead some mushrooms and fresh basil. This recipe is fantastic. Thanks!
I chose this recipe after reading all the great reviews. I made it exactly as the recipe with two exceptions. I only had a purple onion on hand so I used half of that. I also added 8 ounces of sliced mushrooms cause I love mushrooms in everything.
Unfortunately I did not taste the results before I added the balsamic vinegar. I do not like it with the vinegar. So if you are not crazy about vinegar like me taste the sauce before you add it.
This is an easy, delicious sauce that I made for my boyfriend. He said it was the best spaghetti he's ever had! I highly suggest adding some mushrooms in with the onion to add earthiness and roasted red pepper (if you have some extra time) in with the tomatoes.
I've tried several fresh sauce recipes and this one is the best. Made a few changes - didn't have fennel; used fresh basil; and added a couple of tablespoons of tomato paste to thicken it slightly. Flavors blended well and I loved the addition of the balsamic vinegar. Wish I had discovered this recipe before using up most of my tomato harvest!
Do not skip the vinegar, it's an essential ingredient in balancing this marinara. I always use brown sugar to taste instead of honey. This really is a winning recipe. My favorite on the whole site. It's that good.
What a nice sauce. Great way to use fresh tomatoes. I like that it thickens as it cooks. Don't cover it. Cook it exactly as recipe calls for. Adding a little more spices won't hurt too.
I added jalapenos instead of red pepper, & it was Wonderful !! will make this over & over. Make this soon, Marcy
I substituted thyme and sage for marjoram and I didn't have any fennel seed. I also added some mild sausage in the beginning with the onion because I was sharing with my 2 year old. Otherwise, I would've used spicy Italian. I also added 2 spoonfuls of tomato paste because I like a really rich sauce. I will make this recipe many more times. My husband was very pleased with the results after very impatiently waiting over my shoulder drooling over the smell demanding tastes.
This recipe rocked!! I doubled up on the honey, and It came out fantastico!! I wil definately be using it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Tomato Marinara Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 66
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