This was a great sauce. I'm sure there are better ones out there, but it impressed me quite a bit. I've used canned/jarred sauces for a long time, and I'm not sure I'd ever actually prepared a marinara recipe before this. I made this exactly as written (the step about breaking apart the whole tomatoes by hand was a new thing to me), except that my skillet was pretty full, and when covered it bubbled over a couple of times, so I left it uncovered for about the latter half of the cooking time. Oh, I polished off the last 2 cloves of an ordinary head of garlic, so for the other 2 cloves, I used an heirloom garlic for the first time ever - not that I could tell the difference in the finished sauce. I was surprised to realize that this sauce didn't use oregano at all, but I didn't wind up missing it. This lasted me for 4 or 5 meals, and it was just fine when reheated. This is worth recommending.
Was this review helpful?
0 users found this review helpful
This was a great sauce. I'm sure there are better ones out there, but it impressed me quite a...