Marinara Dipping Sauce Recipe -
Marinara Dipping Sauce Recipe
  • READY IN 55 mins

Marinara Dipping Sauce

Recipe by  

"Serve this traditional marinara sauce with warm bread. Garlic bread would also be delicious!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    55 mins


  1. In a large skillet, heat oil and saute garlic until light brown and softened. Be careful not to burn the garlic. Stir in tomatoes, sugar, water, basil, and salt and pepper.
  2. Bring contents of the pan to a boil. Cover and simmer on low heat for approximately 45 minutes, stirring occasionally. Serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Dec 29, 2003

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!

Most Helpful Critical Review
Mar 10, 2003

The taste was good, but the dip was too watery. Maybe I did not do something quite right.

Oct 30, 2004

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!

Jun 25, 2009

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!

Aug 18, 2012

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 doesn't make enough! As is it *might* make 1/2 cup (based on the size of tomatoes used)

Feb 02, 2011

Added a little chopped onion, was great! Next time I'll try adding tomato paste, as other reviewer suggested. Thanks!

Sep 12, 2007

Simmer uncovered to evaporate the water, but keep a close eye on it

Aug 18, 2008

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.


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  • Calories
  • 64 kcal
  • 3%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.7 g
  • 6%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 8 mg
  • < 1%

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

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