Marinara Sauce II

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Most Helpful Positive Review

Nov 09, 2010

Great sauce! Instead of adding the whole peeled tomatoes, I used a 14.5 oz. can of petite diced toamtoes and since I like thing a little thicker I added a 6 oz. can of tomato paste. I also added a couple splashes of wine, 1 tsp. of oregano, and 1 Tbsp. of brown sugar to cut the acidity of the tomatoes vs. white sugar. Other than those additions this was perfect over angel hair pasta!

—Jillian

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Most Helpful Critical Review

Jun 22, 2005

Farily bland, add extra seasoning, garlic and wine.

—RJTABER

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84 Ratings

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May 28, 2004

The only thing that I did different was to use Italian Seasoning in place of the basil. This just might be the best marinara sauce that I have ever eaten. It taste better than most restaurant sauces. It's not as thick as it could be though. Which was fine for me because I was using it as a dipping sauce anyway. It would be great for spaghetti (which is what it was made for). But I wouldn't try using it as a pizza sauce or anything like that unless I were to thicken it up first.

—MELAYA

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May 14, 2008

I liked this sauce a lot. I used it for manicotti. I didn't put my garlic in until after I had cooked the onion a bit because I like to cook my onion a bit more and don't like burning my garlic. I also held back the liquid from the whole tomatoes after seeing some people say the sauce was a little runny and saved it to add in later to adjust the thickness of the sauce. I ended up leaving it out and had a nice thick sauce. I also used the italian seasoning mix, some parsley and a bit of crushed chiles.

—Nadine

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Dec 07, 2003

It sounds too simple to be any good, but it turned out great. You can vary the amounts of onion and garlic as well in order to fine tune it to your taste.

—BDOLPHENS

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Dec 29, 2005

This was exactly what I was looking for. Easy sauce that tastes great! I used fresh basil because I had some, and I did add some more spices, but I always do...

—ROBINV

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Mar 23, 2008

nearly perfect base red sauce. i skip the sugar, use a lttle extra onion, garlic, and sometimes add some red wine or hot peppers. this sauce is a world beater when served with some freshly grated parm reggiano over al dente linguine!

—rocalotopus

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Dec 11, 2007

great simple sauce, even better with meatballs. (even for an italian that NEVER puts onions in the sauce!) No changes. The church youth group made it as part of the italian night dinner team building event. It was a hit!

—COOKSHEART

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Nutrition

Calories
156 kcal
8%

Carbohydrates
17.5 g
6%

Cholesterol
0 mg
0%

Fat
9.6 g
15%

Fiber
4.2 g
17%

Protein
3.6 g
7%

Sodium
360 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Marinara Sauce II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 156
Calories from Fat: 86

% Daily Value *
Total Fat 9.6g 15 %
** Saturated Fat 1.3g 7 %
Cholesterol 0mg 0 %
Sodium 360mg 14 %
Potassium 672mg 19 %
Total Carbohydrates 17.5g 6 %
Dietary Fiber 4.2g 17 %
Protein 3.6g 7 %
** Sugars 4.4g
Vitamin A 22 %
Vitamin C 42 %
Calcium 13 %
Iron 33 %
** Thiamin 17 %
Niacin 23 %
** Vitamin B6 24 %
** Magnesium 15 %
** Folate 16 %

* 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.