"Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines." — Iron Chef-Suzi Q
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1 (28 ounce) can
peeled and diced tomatoes
shredded rell bell pepper
chopped fresh mushrooms
dried basil leaves
extra virgin olive oil
I thought the flavor was great and had no consistency problems, even after 3 hours of simmering. For those that had liquid evaporate, did you simmer it covered? I recommend doing so and you probably won't have as many issues with evaporation.
First, the flavor of this sauce is fantastic. However, after the first hour of simmering, all the liquid evaporated, and the sauce became more of a paste-- I kept adding wine to try to thin it out. This recipe is a good base for a sauce, but not a good sauce by itself.
Awesome recipe. I let mine simmer about 4 hours. Did add some V8 occasionally throughout the cooking period as the liquid kept evaporating. Great flavor and texture. NOTE: Very oily as written. I decreased the olive oil by half.
I quadrupled this recipe and let it hang out in the crockpot all day long. Wonderful. Put all the extra in the freezer and it works great for all kinds of Italian recipes. Lasagne, pizza, spaghetti etc. Great for once a month cooking.
I doubled this recipe which was very easy to do. I plan to freeze the leftovers. It was a bit oily and I used only 3/4 cup of oil. I may use 1/2 cup next time. I used fresh-chopped basil, a few dashes of sea salt, tablespoon of red pepper flakes and a couple splashes of dry red wine. I had no problems with this cooking down or evaporating. It never went pasty at all and I cooked it covered on low for 3 hours.
I was surprised when I saw celery and carrot in a marinara sauce, but it came out great! I did make some variations. For the meat lovers coming to dinner, I made as recommended, but added ground beef. For the veggie lovers, I added zucchini, broccoli, yellow squash, and a little red wine. Everyone loved it.
I sauteed the vegetables in 1/4 cup of the olive oil before adding to the other ingredients. I ended up throwing all the ingredients in my small slow cooker and letting it cook on LOW for most of the day. This was just what I needed for dinner tonight using bits and pieces of what I had on hand. Next time, I'll throw in some meat.
I liked this recipe. I added a small can of tom. paste and garlic salt in the last hour of simmering.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinara Sauce III
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 204
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