Marinara Sauce Recipe -
Marinara Sauce Recipe
  • READY IN 35 mins

Marinara Sauce

Recipe by  

"This is a family recipe usually served in summertime when basil is plentiful."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Heat oil in a large non-stick skillet over low heat and saute garlic for about 2 minutes; be careful not to burn. Just as the garlic begins to turn brown, remove pan from heat. Allow pan to cool, and add tomatoes, wine, water, salt and sugar. Cook over medium-high heat and bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes. Remove from heat and stir in basil.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2006

very nice basic marinara. I didn't have fresh basil so used 1 tsp. of dried. Also added some fresh chopped parsley and 1 more clove of garlic, as I love garlic flavor. This had a nice fresh taste. The only thing I would do differently next time would be to use much less EVOO..maybe 1 tbsp. is all that is needed. I found the extra was just floating around on top but it didn't taste 'greasy' though. I would also double the recipe. After I let it cook down to the consistency that I like (on the thicker side) it was enough for 3 people which was fine. Very nice. thanks for the quick and easy recipe. It is amazing how flavorful this was with such few ingredients. I used a sangria(was all I had) and the extra sweetness I think helped so it was not tart at all.

Most Helpful Critical Review
Dec 29, 2011

this is an okay recipe, very basic sauce though. i suggest mroe sugar, fresh ground pepper, diced white onion and a bay leaf.

May 19, 2010

Great marinara sauce! I cut down on the oil and added a 6 oz. can of tomato paste. I like my sauces a little bit thicker. This went great over angel hair pasta.

Feb 13, 2007

Very very good. I served it with spaghetti. The reason I gave it a five is b/c it had so much flavor. I added some garlic powder and I left out the half cup of water. I thought it would make it to runny. Mine turned out great. I froze the leftovers for next time. Great recipe.

May 21, 2006

Great simple recipe. At the last minute I realised I'd run out of red wine so used white. Only used 2 tbsp of oil. We had this with quick gnocchi from this site. Will use on pasta soon. Thanks.

Mar 09, 2009

I probably commited some horrible chef sin, but it paid off. I used white wine instead of red wine. I had just worked out and had no energy to drive to the store. Nevertheless, the flavor enhancement of the white wine was spectacular, just enough zing to change this from everyday marinara sauce to something special. We really enjoyed it. I only used two tablespoons of olive oil, to reduce the fat a bit and also added a small can of tomato paste (to thicken the sauce) and a pound of ground turkey. My wife and son both thought it was excellent and I will definitely repeat this one over and over again.

Jan 27, 2008

This was the best marinara sauce I have ever had! I left out the oil and used garlic from a jar. I also let it simmer for about 60 minutes. I served this over Gnocchi I from this site. I will definitely be making this again.

Sep 11, 2006

I added sliced baby portabellos as I was sauteeing the garlic at the beginning of this recipe and I think it was a good addition for a change. Great Recipe!!!


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  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.5 g
  • 16%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 731 mg
  • 29%

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

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