Recipe by Jackie Smith
"Serve this traditional marinara sauce with warm bread. Garlic bread would also be delicious!"
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tomatoes, peeled and finely chopped
chopped fresh basil
salt and pepper to taste
After it was done cooking I drained the extra water and added 10oz. tomato paste and cooked it an extra 10 minutes. It was the best marinara sauce I've ever had!
The taste was good, but the dip was too watery. Maybe I did not do something quite right.
I have used this recipe over and over again. My daughter has a food day at school and we make it and send with a loaf of french bread. I've also served it with shrimp and pasta. Many other possibilities also!
Excellent simple, fresh sauce! I needed a bit more than the recipe made, so I used about 10 plum tomatoes, and chopped about 15-20 leaves of fresh basil. Also, I avoid sugar like the plague, so I add a pinch of ground cloves to counteract the acidity of the tomatoes, a trick told to me by my Italian neighbor. Made a really yummy marinara!
Added a little chopped onion, was great! Next time I'll try adding tomato paste, as other reviewer suggested. Thanks!
Simmer uncovered to evaporate the water, but keep a close eye on it
This is a well deserved 5 star rating. After reading all the reviews, I'm seeing MANY who didn't even follow the recipe -so don't allow any low ratings to impact your decision. If you follow the directions and use the stated ingredients you'll get a fresh marinara sauce that is bursting w/ flavour!!! Simple way to peel the tomatoes - cut a shallow X in the bottom of each tomato, and submerge in boiling water for about 15-20 seconds. Remove and submerge into ice water to stop the cooking process then peel the tomatoes. You don't really have to even bother chopping them. I mashed mine down w/ a potato masher. At first I thought it looked too watery and didn't want to add in the 1/4 cup water - DON'T make this mistake!!! You DO want to add in the water. Also you DO want to cover and simmer for the full 45 minutes - this is what allows the lycopene from the tomatoes to develop. I used 1/8 tsp black pepper and 1/4 tsp salt and found it to be the perfect amount. I waited until the last 10 minutes to add in the basil as fresh herbs lose their flavour if cooked too long.
My only complaint...it doesn't make enough! As is it *might* make 1/2 cup (based on the size of tomatoes used)
The key to making this sauce is the simmering time. As stated, 45 minutes need to pass before serving the sauce. Cooking uncovered is a must! If you have tomatoes from your garden this sauce will highlight the sweetness of them. Wonderful sauce! The only recommendation I have is to make extra! ;) I've added zucchini and it rocked. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinara Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 64
** Calories from Fat: 33
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