I don't think I'd ever made my own marinara, and gave this a try. My big complaint was that the results were too watery. Probably either the "1/4 cup water" should be omitted, or the simmering time should be uncovered instead of covered. As it was, I simmered for maybe another 20 minutes and it was still watery. It might just be a factor of what "low heat" is on my range compared to the recipe submitter's. Also, I thought the results were a little too chunky for a marinara, but perhaps my tomatoes weren't "finely chopped" enough. I consumed this with a lot of slices of asiago-topped baguette, as a true dipping sauce. This was a nice introduction to making a marinara, and I liked it, but I wasn't too impressed - I've had much better versions.
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I don't think I'd ever made my own marinara, and gave this a try. My big complaint was that...