"This is a family recipe usually served in summertime when basil is plentiful." — ELEANOR1052
Watch video tips and tricks
extra virgin olive oil
1 (16 ounce) can
fresh basil leaves, torn
very nice basic marinara. I didn't have fresh basil so used 1 tsp. of dried. Also added some fresh chopped parsley and 1 more clove of garlic, as I love garlic flavor. This had a nice fresh taste. The only thing I would do differently next time would be to use much less EVOO..maybe 1 tbsp. is all that is needed. I found the extra was just floating around on top but it didn't taste 'greasy' though. I would also double the recipe. After I let it cook down to the consistency that I like (on the thicker side) it was enough for 3 people which was fine. Very nice. thanks for the quick and easy recipe. It is amazing how flavorful this was with such few ingredients. I used a sangria(was all I had) and the extra sweetness I think helped so it was not tart at all.
this is an okay recipe, very basic sauce though. i suggest mroe sugar, fresh ground pepper, diced white onion and a bay leaf.
Great marinara sauce! I cut down on the oil and added a 6 oz. can of tomato paste. I like my sauces a little bit thicker. This went great over angel hair pasta.
Very very good. I served it with spaghetti. The reason I gave it a five is b/c it had so much flavor. I added some garlic powder and I left out the half cup of water. I thought it would make it to runny. Mine turned out great. I froze the leftovers for next time. Great recipe.
Great simple recipe. At the last minute I realised I'd run out of red wine so used white. Only used 2 tbsp of oil. We had this with quick gnocchi from this site. Will use on pasta soon. Thanks.
I probably commited some horrible chef sin, but it paid off. I used white wine instead of red wine. I had just worked out and had no energy to drive to the store. Nevertheless, the flavor enhancement of the white wine was spectacular, just enough zing to change this from everyday marinara sauce to something special. We really enjoyed it. I only used two tablespoons of olive oil, to reduce the fat a bit and also added a small can of tomato paste (to thicken the sauce) and a pound of ground turkey. My wife and son both thought it was excellent and I will definitely repeat this one over and over again.
This was the best marinara sauce I have ever had! I left out the oil and used garlic from a jar. I also let it simmer for about 60 minutes. I served this over Gnocchi I from this site. I will definitely be making this again.
I added sliced baby portabellos as I was sauteeing the garlic at the beginning of this recipe and I think it was a good addition for a change. Great Recipe!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 159
** Calories from Fat: 94
Make this great marinara sauce for your favorite pasta dish.
See how to make a spicy Italian tomato sauce.
What's cooking in Long Beach? The perfect potato gnocchi.