New this month
Get the Allrecipes magazine just $7.99

World's Best Marinara

SunnyDaysNora

"The only marinara you'll ever need! Serve with your favorite pasta."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 75 cals
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 75 kcal
  • 4%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a saucepan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. Add mushrooms, red bell pepper, and parsley; cook and stir until mushrooms are slightly softened, about 2 minutes. Add oregano, sugar, basil, rosemary, sage, red pepper flakes, salt, and black pepper; stir to combine, 2 minutes.
  2. Stir tomato sauce into seasoned onion-mushroom mixture; cook over low heat until flavors have combined, 30 minutes.
  3. Transfer half the sauce to a blender; blend until smooth. Return to saucepan with the remaining sauce; stir to combine.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 14
Most helpful
Most positive
Least positive
Newest

It was a very good base recipe. I omitted the mushrooms and cut the parsley to 1/4 cup added two cups of fresh tomatoes and put all the herbs into the blender with a can of diced tomatoes and pu...

I made this with wonderful results! The spices are almost spot on! The flat leaf parsley is AKA "Italian Parsley". (Little cooking trivia!). I cut this down, just a bit (ran out in garden) ...

Just finished making this recipe and it is easy to make with great taste. Today I didn't have any mushrooms but I did have everything else in my cabinet. Added a dash of sherry to the onion mixt...

ThiS Is The Only Sauce Recipe I Use. It's Very Versatile. Really GreAT On stuffed Shells. I Don't Use Mushrooms. It Always Gets Rave Reviews And Recipe requests

I made this exactly as written. Yep, even with 8oz of mushrooms, 2Tablespoons oregano and a cup of flat leaf parsley. So yummy!! A perfect blend of spicy with a full body of flavors I feel you c...

this was pretty tasty.. i cut this down to 2 servings as i needed marinara sauce for Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce (on this site).. i reduced the parsley by half.. reduc...

This marinara sauce was amazing.Spicy and sweet.I have never had a better one anywhere.

Unusual for me, but pretty much followed this & used with "ziti & eggplant". 'Didn't use mushrooms, red bell pepper, rosemary or sage. 'Think that 2T oregano is supposed to be 2t - so I did 2t...

made it the way is says but only half the mushrooms thanks and will make again.. easy peasy