On it's own, it didn't do much for me, but it's a fantastic base recipe. I halved the recipe (making enough for about a pound of pasta), using 1 28-oz can of petite diced tomatoes. I also cooked the onions for a bit before adding the garlic. Then, I added to the halved recipe: scant 1/4 cup good pinot noir, 1.5 teaspoons oregano, and 1/2 tablespoon crushed red pepper flakes. (Caution: spicy!)

The only thing I changed was the amout of oil used. I cut it down to 2 tblsp. I followed it to a "T" and i found it to be a bit sour for my taste. I put a bit more sugar. I should have added white wine as other members mentioned. It was okay. I will try to do it again but with a few changes.

I liked this sauce a lot. I used it for manicotti. I didn't put my garlic in until after I had cooked the onion a bit because I like to cook my onion a bit more and don't like burning my garlic. I also held back the liquid from the whole tomatoes after seeing some people say the sauce was a little runny and saved it to add in later to adjust the thickness of the sauce. I ended up leaving it out and had a nice thick sauce. I also used the italian seasoning mix, some parsley and a bit of crushed chiles.

This was excellent and so easy to make. I followed the recipe exactly and it was perfect. I made it with spaghetti and I made the zucchini patty recipe from this site. It was great with both. The best part was that I had everything on hand. I will be making this again!

nearly perfect base red sauce. i skip the sugar, use a lttle extra onion, garlic, and sometimes add some red wine or hot peppers. this sauce is a world beater when served with some freshly grated parm reggiano over al dente linguine!

This was a great recipe. Instead of the basil I used italian seasoning because I didn't have the basil. I also used a 1/2 Cup of red wine. The sauce was a bit thin so I added just a little cornstarch to thicken it up a bit. I served this with Fast and Friendly Meatballs (from this site) and angel hair pasta. I will definately make this again.

great simple sauce, even better with meatballs. (even for an italian that NEVER puts onions in the sauce!) No changes. The church youth group made it as part of the italian night dinner team building event. It was a hit!

This was a good marinara sauce, I used alot more garlic and salt, used it for dipping and also on pita pizzas we made the next day. My picky kids loved it so thats a plus=)

I THOUGHT IT WAS A BIT BLAND. SOMETHING MISSING. JUST NOT TO OUR TASTE

Easy to prepare. A little on the sweet side, so if you don't care for that cut down on sugar. Eveyone in my family liked it. Was better the next day

Not very good at all. I followed the recipe exactly as written.

This was really good, but nothing special. Simple and i would for should make it again! Great Sauce!

Good basic marinara- I used less than half of the oil. I also used 1 28 oz. can whole, no salt added tomatoes (be careful when squeezing those babies- juice squirts everywhere!) and one 14 oz. can of no-salt-added tomato sauce, and one 14 oz. can of Italian stewed tomatoes. I let it simmer a little longer than specified. Used it on Three Cheese Manicotti II from this site and it was a great match.

Good recipe, though needs a bit more seasoning. I used two cans crushed tomatoes, added extra onion & garlic and used brown sugar rather than white sugar. I wish I had read others reviews and would have added even more flavor, like oregano or fennel. Good & easy recipe, though. Thanks Andrea!

I loved this marinara sauce and it's definitely a new staple of mine to use for pastas and for dippings. I added crushed red pepper flakes to make it spicy and it was excellent. Also, instead of crushed tomatoes I used diced. The kitchen smelt great!!

This sauce is fantastic!!! It is so easy and soooo gooood. Thanks

This was exactly what I was looking for. Easy sauce that tastes great! I used fresh basil because I had some, and I did add some more spices, but I always do...