Reviewed: Oct. 30, 2009

This is now going to be my quick, go-to sauce. The sauce was absolutely delicious exactly as written. It had the perfect balance of flavors. Thanks Andrea for the awesome recipe.

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korilynne

Cooking Level: Expert

Living In: New Britain, Connecticut, USA

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Reviewed: Aug. 30, 2009

Well, I ended up adding close to 2 cups of flour which produced a cake like fritter. I wish I had followed the recipe more completly, but instead I added another egg and some shredded carrots. Everyone assured me it came out okay but they could have just been being nice! Great recipe, just follow it exactly(:

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nettie

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Reviewed: Aug. 4, 2009

This was such an easy way to make my own marinara. I made it thinking I'd have enough leftover to use on another night, but my husband loved it so much he ate it with a spoon after his pasta was gone! He has asked me daily when I'm going to make this recipe again. This is a fun recipe to play around with as well...I added whatever veggies I had left over in the fridge to the sautee and it was delicious.

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aliceanthem

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Reviewed: May 18, 2009

This is a great template for making tomato sauce. I was drawn to this one because I don't have a food processor. I also added a can of tomato paste, half cup of white wine, fresh basil leaves, oregano, lots of red pepper flakes, and I omitted the sugar. My taster (my boyfriend) loved it! I put it on some fusilli pasta with broccoli tonight, and since there is a lot leftover, I'll be using it tomorrow to make a big batch of baked ziti for a potluck. Next time I may add mushrooms or red bell pepper to the sautee.

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Ambrosia

Cooking Level: Intermediate

Home Town: Hilltown, Pennsylvania, USA

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 31, 2009

This was good. My bf actually enjoyed it much more than I did (but I am battling a head cold - all taste buds are dull!). Per Bellydancer's suggestion, I subbed Italian seasoning blend for basil and 2 (14.5) oz. cans of petite diced tomatoes for the whole tomatoes called for. I thought the juice from the diced tomatoes would make my sauce too watery, so I dumped them into a strainer, gave them a good shake (i.e. didn't drain REALLY well - no pressing with paper towel, etc.) and then added to the skillet with the crushed tomaotoes and everything else. Served over cheese raviolli (which my bf doesn't like - I can't please him all the time... lol!). This would make a good meatless sauce for lasagna or baked spaghetti. My bf actually suggested that I sub the rest of this sauce for the jarred kind my baked spaghetti recipe calls for. I'm making baked spaghetti for company this weekend, so maybe I will (if I have enough left-overs to yield the amount the recipe calls for...). Thanks for sharing!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Mar. 28, 2009

The taste is good, but this sauce is too thin. Marinara sauce is a thinner sauce, but recipe leaves a pool of tomato-water at the bottom of your pasta dish. Next time, I'll drain the liquid from the can of whole tomatoes before hand crushing them. I'll also add a few tablespoons of paste. That should fix the problem.

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abby

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

i cant wait to try these!

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nxt-iron-chef

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Reviewed: Jan. 18, 2009

In one word...AWESOME! I used this to make lasagne and my wife said it was one of the best marinara sauses she ever had.

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bigmt

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Reviewed: Nov. 8, 2008

Another reviewer said it best - It sounds too simple to be this good, but it is great! So easy to make that I will likely be making this again and again. Thanks a bunch!

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L. J. Renner

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 4, 2008

This is a great marinara sauce, I could almost eat it by itself! I used Italian seasoning instead of just the basil, and diced tomatoes instead of the whole tomatoes. I served it over cheese ravioli, delicious!

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Jul. 22, 2008

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!)

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jasmineflower

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Reviewed: Jul. 22, 2008

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.

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misymiss

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Montebello, California, USA

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Reviewed: May 14, 2008

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.

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Nadine

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 18, 2008

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!

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Adrian & Renee

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Mar. 23, 2008

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!

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rocalotopus

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

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.

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TavMich112

Cooking Level: Expert

Home Town: Salem, Massachusetts, USA

Living In: Lancaster, California, USA

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Reviewed: Dec. 11, 2007

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!

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COOKSHEART

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Reviewed: Nov. 15, 2007

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=)

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