Based on previous reviews, I changed salt to 2tsps instead of tablespoons. I LOVE this sauce! Ease of prep/cooking and it filled my kitchen with a wonderful Italian aroma for the hours it was in the crock pot. I doubled the recipe and it freezed well. This tasted like an authentic Italian sauce without the fuss. It is now my go-to marinara recipe.

The salt measurement is WAY TOO MUCH here. The submitter must have made a typo. There is NO way it should be 2 TABLESPOONS. I'm not even sure it should be 2 TEASPOONS. I used 1/2 tsp. of salt. I also did mine on top of the stove on low and let it simmer for four hours stirring occasionally. This is a five star recipe with a few changes besides the obvious salt. I used olive oil vs. canola - about half of that. In addition to the 28 oz. can of crushed tomatoes I added a 28 oz. can of tomato sauce and used a 6 oz. can of tomato paste vs. the tomato puree. I also sauteed the onion in 3 cloves of garlic and left out the garlic powder from the sauce. I cut back the black pepper to 1/4 tsp. and added 1/4 c. of red wine. This is a wonderful thick, rich sauce. I served it with homemade meatballs and sausage. It's even better the next day!

this was a very nice and simple sauce. I used a can of diced tomatoes and tomato sauce, as that was all I had, but the spice mix was just right. I finished it with a splash of balsamic vinegar - used this as the sauce for chicken parmesean. Thanks for the easy pantry alternative to storebought sauces

We found this marinara to be the best yet. I doubled the recipe (except for salt) and tossed in the slow cooker a large bag of frozen meatballs. This was a "yummer!"

This sauce was SO salty. I'm sure it is supposed to be 2 TEASPOONS of salt . . . I had to add tons of extra tomato sauce to try to neutralize it! Other than that, the flavor was very good. Also, it really doesn't need to cook 8 hours in the slow cooker, it was very thick and dark and starting to burn after 5 or 6.

Very tasty, but extremely salty.