"Serve this traditional marinara sauce with warm bread. Garlic bread would also be delicious!" — Jackie Smith
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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
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.
This recipe was absolutely delicious. I too added one can of tomato paste just to give it some extra thickness for dipping. That was a great suggestion!! I will for sure make this recipe again!
* 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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