"Quick and easy! Leftover sauce can be easily frozen for a later meal." — ANGCHICK
Watch video tips and tricks
1 (28 ounce) can
1 (14.5 ounce) can
1 (15 ounce) can
ground black pepper
1 1/2 tablespoons
crushed red pepper flakes
I made this pretty close to the recipe only I used fresh garlic and onions and after tasting it, I quadrupled the oregano and basil. I did not add the whole amount of salt called for, just a pinch. The capers added an interesting flavor, something I was skeptical about, honestly. I can't say that we liked it or didn't. IMO, it just made it saltier. This is a decent sauce but it really does need more spices. I think this is a sauce that tastes better the longer it sits so next time, I'll make it a day ahead of time.
I was disappointed with this recipe. It was too watery for my liking. Lacked flavor. I will not make this again. I am still searching for a good spaghetti sauce. One that is thicker in texture. Any suggestions?
Instead of using crushed tomatoes, I always subtitute an extra can of diced and a can of stewed. Omit the capers and add a chopped onion. I also use 1 tablespoon of fresh basil instead of dried, when possible. Dump the ingredients in the slow cooker in the morning, and by the afternoon/evening, my kitchen smells so good. Before serving, I put the tomato chunks in a food processor or blender to smooth it out and even out the taste and acidity. The leftover sauce freezes/reheats quite well. My 1 year old gobbles this stuff up!
I've had better sauces on this site - not enough garlic, oregano, basil, or sugar. I upped the spices signifigantly and added a can of tomatoe paste to thicken it a bit. I love the addition of the capers, but it wasn't enough to but this recipe over the top as written.
Had a family reunion & needed a tasty sauce to keep my Italian sausage in during serving. Followed the recipe pretty much. No capers. Sauteed an onion & added 3 bay leaves. Guests asked for the name of the caterer that catered the party. That burst my buttons!! Half of the food was catered & I prepared the rest. This ones's a keeper. Thanks Angchick P.S. Forgot to mention that I also put some pork neck bones in the oven 350 degrees for one hour & then added them to the sauce while it simmered. This does make a big difference. I do this with all my tomato sauces.
I made this last night for my family (along with a meatball recipe I found on this site). Excellent recipe! This is so fast and so easy to make. I'm going to play with it a little next time and add some mushrooms and olives. Thank you for sharing!
This is absolutely without a doubt the best marinara I have ever had except at a restaurant here in Memphis. The red pepper gives it a nice kick (the Italians have a name for marinara like this and it has the word devil in it lol) I don't like chunks, so I use a food processor etc to liquify the tomatoes. Try it, you will love it and it is super low low fat and yummy!
This was very good. I simmered mine in the crock pot for 4 hours on low. The only thing I didn't add was the capers. My family really enjoyed this.
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti With Marinara Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 12
See how to make a thick, rich tomato sauce that’s just a bit spicy.
What's cooking in Long Beach? The perfect potato gnocchi.
See how to make a simple no-cook pizza sauce.