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READY IN 30 mins

Marinara Sauce I

Read Reviews (24)

"This is a delicious simple sauce which goes with anything. You can have it plain over pasta or make lasagna with it. You can make ziti or spaghetti and meatballs (just cook the meatballs in the sauce - it will take longer) or anything you can think of. It makes good, slightly too bland, pizza sauce. You can triple the batch and freeze it in jars." — GKNEE

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Original recipe makes 4 servings Change Servings

2 (28 ounce) cans whole peeled tomatoes
1 (6 ounce) can tomato paste
4 tablespoons olive oil
4 cloves garlic, minced

1/4 cup chopped fresh parsley
1/2 tablespoon salt
1/2 cup red wine

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Directions

In a medium bowl, blend the whole tomatoes and paste; reserve.
In a large saucepan, warm olive oil over medium-low heat and add garlic; cook for a few minutes, but make sure to not brown the garlic.
Pour tomato mixture in saucepan and stir; cook over medium heat for 10 minutes. Add parsley, salt and wine; reduce heat to low and simmer, stirring occasionally, until sauce thickens; serve.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 21, 2003

This is great if you add 3 chopped chicken breast to sauce

—BSAUNDER

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Most Helpful Critical Review

Jun 21, 2006

My favorite is the Best Marinara Yet on this site. This one is good too, just a little plain and my fiance said too tangy.

—memejw

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31 Ratings

Sep 25, 2006

I was very disappointed in this sauce. A few more herbs would make the difference I think. I probably won't make it again.

—MauiLuvr

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Aug 26, 2011

This is a great base recipe to bend and make more personal. I sauteed fresh minced onion in with the garlic and I added a good amount of basil and oregano as well as red pepper flake and a pinch of brown sugar for sweetness. The longer this cooks, the better it gets.

—Sarah Jo

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Oct 19, 2003

This is a great sauce particularly becacuse it's not runny. I used mine for meatloaf sandwiches so I was looking for somehting thick. The extra freezes well and complements bread sticks or cheese sticks.

—q

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Apr 29, 2008

I used concentrated crushed tomatoes for a smoother sauce in this recipe. I added a small amount of sauteed garlic and italian seasonings. It still was a little bland to me. I will continue to try the other marinara recipes on this site for "the one".

—GodivaGirl

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May 26, 2006

a really great sauce! i like lots of spices so to this recipe by the letter, i added fresh basil, oregano and marjoram from my herb garden. I also grow parsley, so that was fresh as well. My husband said this was even better because of the undertones the red wine added. It has replaced my usual recipe. I served it with turkey meatballs, pasta and snack size pieces of fried polenta with fresh parm cheese sprinkled on top (ala Giada-for dipping in the sauce of course). An easy and magnifico sauce! highly recommended.

—ANDREALEEV

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Jul 23, 2006

Mamma mia! This is-a mighty pizza sauce! It was like making sweet love to a tomato all over again. So tasty, it brought me way back to the good olden days, a week ago (sigh). It was a very delicious sauce; I recommend it to those that want to have an out of body experience. :D

—T-Bone

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Nutrition

Calories
252 kcal
13%

Carbohydrates
25.7 g
8%

Cholesterol
0 mg
0%

Fat
14.3 g
22%

Fiber
5.8 g
23%

Protein
5.2 g
10%

Sodium
1772 mg
71%

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

Nutritional Information

Marinara Sauce I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 252
Calories from Fat: 128

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 1772mg 71 %
Potassium 1238mg 35 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 5.8g 23 %
Protein 5.2g 10 %
Sugars 14.7g
Vitamin A 28 %
Vitamin C 86 %
Calcium 19 %
Iron 56 %
Thiamin 25 %
Niacin 38 %
Vitamin B6 37 %
Magnesium 24 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.