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
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
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!
* 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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