Reviewed: Jul. 19, 2009

Tangy is definitely the best way to describe this recipe. It was a bit too tart for my tastes so I added about a tbsp of brown sugar and that really seemed to help. My boyfriend liked it fine before the brown sugar so that's just a matter of taste, I suppose. We ate it over spaghetti with Italian sausage (cooked separately) the first night. Everybody liked it. The next day, I cooked up some ground beef with a pinch of salt, drained it, and added the leftover sauce and that made a lovely lunch. No leftovers! That's always a good sign. I may make this again, but I will probably try the other recipes on this site first.

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Shirley

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Reviewed: Jun. 27, 2009

I made the sauce as the recipe instructed, and it was a very good basic sauce. It does have a bit of zing to it, as others have said, but I made it to go with arancini and it really complemented it. This sauce is good as is, but those who think it is too tangy can simply use the recipe as a basis for something on which to expand.

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followthebeat

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

Excellent! I found that the edges of the sauce started to burn after 4.5 hours in the crockpot on low (this just may be my crockpot, all are variably different). Next time I would do low for 3.5 hours. I used this over turkey meatballs and made a pizza with some the next day. The rest I am freezing for another night. Has a lot more zing and freshness than jar sauce.

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taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Aug. 7, 2008

this was delicious! i like onions so added 1/2 onion and 2 chopped shallots, 1/4 c. cabernet wine and some fresh basil, finely chopped. so sweet and very easy!

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CHATTY304

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: 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".

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 29, 2007

I have a simliar marinara recipe. This recipe was also quite good. I'm impressed.

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StationCook

Cooking Level: Expert

Living In: Skowhegan, Maine, USA

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Reviewed: 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.

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Sherry C.

Cooking Level: Expert

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Reviewed: 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

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T-Bone

Cooking Level: Beginning

Home Town: Lima, Lima, Peru

Living In: Gainesville, Florida, USA

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Reviewed: Jul. 23, 2006

Most excellent. We used cooking wine, so omitted the salt since that is already pretty salty. Also, we stuck with a can of diced tomatoes, which worked like a charm.

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Apple Jacks

Cooking Level: Beginning

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jun. 28, 2006

Love the flavour the red wine gives it! Excellent recipe. I only had crushed tomatoes and it worked out fine.

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dier1978

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Reviewed: 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.

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ANDREALEEV

Cooking Level: Expert

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Reviewed: May 11, 2006

I thought that the wine was too overpowering. On a whole it was good. I now just cut the amount of wine in half.

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momtomany

Cooking Level: Expert

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 22, 2006

A really good marinara sauce. I added another 1/4 cup of wine and a tablespoon of basil. Very tasty, I will definitely make it again.

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Laurie

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Reviewed: Jan. 16, 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.

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memejw

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Reviewed: Jun. 27, 2005

This recipe was SO yummy! My husband and I could have made a meal off of it alone. I reserved a little to serve with an appetizer of fried ravioli, and it was scrumptious. When I mixed the rest with ground beef for lasagna, I lost a lot of the flavor, though. I would recommend doubling the recipe if you plan on using it as part of a meat sauce. By far, the BEST marinara we have attempted - we're adding this one to our family recipe box. Thank you so much for sharing this, gknee!

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MizW

Cooking Level: Intermediate

Home Town: Anniston, Alabama, USA

Living In: Lake Martin, Alabama, USA

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Reviewed: Dec. 31, 2004

Quartering the tomatoes so that they melt into the sauce is an improvement, but this is an excellent sauce.

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MMOAN

Cooking Level: Beginning

Home Town: New York, New York, USA

Living In: Tucson, Arizona, USA

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Reviewed: Nov. 5, 2004

I'm not a big wine fan, but this was great! I didn't have fresh parsley & substituted dried parsly accordingly. Definitely a keeper! Thanks, Gknee, for sharing!

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TAMELLA

Cooking Level: Expert

Home Town: Montgomery, Illinois, USA

Living In: Parrish, Florida, USA

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Reviewed: Aug. 25, 2004

This was so awesome! I added some oregano to give it a more Italian flavor. I definitely recommend this.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 13, 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.

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XYZWYATT

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 26, 2001

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

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BSAUNDER

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