Best Marinara Sauce Yet Recipe - Allrecipes.com TUNISIANSWIFE 2/6/2006 I'm rating this a 5 because the consistency is perfect; thick enough but not too much so that if one wanted to make a meatsauce out of it, the spoon would not stand up straight in the middle of ... Jillian 2/25/2009 Incredible sauce!!! Instead of stewed tomatoes I used crushed tomatoes so there was no need for the food processor. I fried the onions in 3 cloves of minced garlic and added 1 tsp. of dried ba... Jill Schilz 8/31/2007 I have made this so, so many times -- and it is phenomenal. I typically make 3x this much (as long as I'm going to all the work!) and then freeze it in family dinner-size portions. I make the ... ATRAHASIS 8/20/2002 Very nice sauce. Some tips: For those who enjoy garlic, use 1 1/2 to 2 cloves. I used 3 and that was a bit much!

I added 1/4 tsp of medium-heat red pepper flakes for some heat. Yummy! Use 1/3 ... KRICKYR 1/26/2003 I substituted chicken broth for the white wine. It was quick, easy and very good the first day. But absolutely wonderful if the ingredients get a chance to "marry" in the fridge for a few days.... Kim Tymecki 1/5/2007 I usually buy a certain brand of marinara sauce and then freeze it, but I wanted to see if I was getting my money's worth. And now I know that I wasn't! I followed recipe exactly except I added... SCOTTINVT 10/14/2002 GREAT SAUCE. If you try no other try this one. Added fresh basil as well as a bit of sugar to counter the acidity of the tomatoes. Simmering too long degrades the flavor. bakechef 6/2/2006 Awesome easy sauce, easy enough that I don't ever use a sauce from a jar anymore, I always keep all ingredients, in the pantry for a double batch, to go with homemade meatballs. This always get...

brenda g 4/10/2007 Wow. Great recipe. I used canned crushed tomato's and eliminated the entire food processor step. Added a bay leaf and simmered for half hour and added a tsp of butter at the end to smooth out th... Marinara sauce recipes. Let's get cooking! Sign up for our free meal planner, click here for more details. Marinara sauce - three delicious recipes for marinara sauce, to be served with pasta. When it comes to discussing the ingredients of a good marinara sauce there always seems to be some kind of confusion. If you were under the impression that marinara sauce contained some type of fish or seafood, you could not be blamed for doing so, as its name does suggest this. However, you would most definitely be mistaken, unless you actually live in Italy, in which case it's a different matter altogether. If you live in the United States and often frequent Italian restaurants, you will know that marinara sauce is a tomato-based sauce served with pasta that contains additional ingredients such as garlic, olive oil and fresh herbs.

advertisement Alternatively, if you reside in Italy or even in Spain, marinara sauce, as its name implies, is a tomato-based sauce containing ingredients such as squid , prawns and mussels . Some people claim that marinara sauce originated in Naples during the mid-sixteenth century, around the time when tomatoes were first introduced to the region. For the purpose of this article we are going to concentrate on the marinara sauce that does not contain seafood, and which some say is the "true" and only marinara sauce. Marinara sauce is very simple and quick to prepare and is delicious served with all types of pasta. The main ingredient is tomato, which should come in the form of canned whole or crushed tomatoes. Other traditional ingredients are garlic, usually quite a lot of it, olive oil, fresh basil and oregano. There are many variations on the ingredients of marinara sauce and other ingredients that you may find in recipes are onion, carrots, sugar, white wine, parsley and bay leaves . Food always tastes better when you cook with fresh herbs, but if you do not have any to hand, you can substitute the fresh herbs with dried herbs, using only 1 teaspoon of dried herbs to each tablespoon of fresh herbs.

The sauce can be prepared in around 30 minutes, although if you are able to make the sauce the day before you are planning on serving it, you should end up with a richer, fuller and more flavoursome marinara sauce, as the ingredients are allowed to sit and infuse together. Once cooked, the sauce can be served immediately, stored for up to 5 days in the refrigerator or it can be frozen until needed. Below are a number of simple recipes for marinara sauce to choose from. Read through each one and decide which is most likely to suit your tastes. Simple marinara sauce Recipe description This recipe for a simple marinara sauce contains tinned Italian tomatoes which are mashed together with garlic, torn basil leaves, olive oil and dried oregano and left to simmer for 30 minutes or until the sauce has reduced and thickened. This sauce can be prepared in advance, stored in the refrigerator and used when needed. Rating: 3 from 1 vote add your rating 1 can of Italian tomatoes (35oz) ¼ cup of olive oil 4 cloves of garlic Three-Ingredient Marinara Recipe & Video | Martha Stewart Salt and pepper Directions In a food processor, puree tomatoes until smooth.

In a straight-sided skillet, heat oil over medium. Add garlic and cook until fragrant, about 30 seconds. Add pureed tomatoes and season. Bring to a simmer and cook until thickened, about 15 minutes. Cook's Notes Marinara Sauce Recipe - Food.com Bergy April 08, 2003 I thought this was a good base for a marinara or spaghetti sauce, however, I did change up a few things because when I tested it at the end, it tasted a bit bland and off to me. To start off, I did saute the red pepper flakes in 1 tbs of olive oil for a minute and then added the onions. At the end, I added 1/4 red wine, salt & pepper and 1 tsp of garlic powder and let it simmer for an additional 30 minutes. Thanks for posting, it turned into a really great sauce. Julie421511 May 02, 2007 This is my favorite Marinara/Pasta/Cooking sauce. The Diced Tomatoes give it a nice chunkiness that other sauces that have just crushed tomatoes lack.

Try it first without the sugar/sweetener first, you may not need it - depending on the tartness of the tomatoes. Tuttorosso crushed tomatoes have the richest flavor of any crushed tomatoes that I've tried. My only change was the addition of minced garlic - about 4-6 cloves. CAN'T get enough garlic!!! Would you like to attach a photo to your submission? Browse The image has been attached to your submission. Close Are you sure you want to report this post for review? Yes, report it. You must be logged in to interact with the activity feed. Log in now The Secret Ingredient Your Tomato Sauce May Be Missing | Epicurious.com The Secret Ingredient Your Tomato Sauce May Be Missing Print this page It's a little controversial, but all the most balanced tomato sauces have sugar—sometimes naturally, sometimes not. For any marinara purists, adding a bit of sugar to the sauce may seem sacrilegious. But the truth is, sometimes tomato sauce needs a bit of sugar. Because great sauce relies on a tomato's inherent sweetness, which is released when they're cooked down and concentrated. But sometimes the tomatoes just aren't sweet enough.

Michael Chiarello , chef and owner of Bottega Restaurant in Yountville, California, explains: “A pinch of sugar is a Southern Italian trick that was used when the sauce was made with end-of-season tomatoes that did not get ripe, or the tomatoes were so tart they needed to be balanced." In Chiarello's cookbook At Home with Michael Chiarello , his marinara sauce recipe calls for a pinch of sugar, if needed. That phrase—"if needed"—is key. "Today, commercial tomatoes often have no need for the sugar, because they are bred to be more of a fruit—back in the day, the PH (or acidity level) of tomatoes was 25 to 35 percent higher than today," says Chiarello. Still, if you're using subpar tomatoes—whether they're out of season, straight from a can, or just simply underripe—they might be more acidic than sweet. Of course, you won't know until the sauce is almost done whether the long cooking has coaxed enough of the tomatoes' sweetness out. "Taste your sauce at the very end of cooking," advises Epicurious Food Editor Rhoda Boone.

"If it tastes a little too acidic, that's when you add a pinch of sugar." Add it just like you would add salt: a little bit at a time, until you get the flavor you want—and without any shame. Seven Ingredient Tomato Sauce Recipe - Allrecipes.com Amy B 3/5/2009 Great, simple and easy. I make this in a crockpot and use 3 finely grated carrots instead of the sugar. Turns out great and freezes great. BIGRED7197 10/20/2000 Yes I just would like to you should definitely use almost a tsp. of sugar to help w/ the acidity of the tomatoes, and to make sure if you are using meatballs and spareribs to cook them for the f... Lani G 2/25/2005 Great! Easy and just like my nana's. I froze the rest and later used it in cacciatore with peppers and onions and chili so far. mwitiuk 2/27/2013 Instead of garlic I use onions. I think the garlic contrbutes to the bitterness which is why sugar is needed. I have never had to use sugar.

Make sure you stir the paste constantly so it cooks. ... SCADMEL 3/31/2003 The recipe reminds me of my italian friends regular sauce. I added a little of oregano, because the sauce was a little sweet. I also added some italian link sausages. YUMMY!!!!! Dorota 1/28/2009 This is my favorite tomato sauce and it's great as is! Works wonderfully in lasagna and is delicious on its own. lana_alcorn 11/25/2011 Pretty good basic tomato sauce. I didn't have tomato puree, so I omitted it. I also omitted the salt. As for the minced garlic, pepper, dried basil, and sugar, I eyeballed it. I also added 1/2 s... WildBill 1/15/2015 It is a pretty good recipe.not needed and take it out. So is it "7 ingredient" or "9 ingredient" tomato sauce? busymomof3 9/30/2012 Love this sauce! I saute diced onion with the garlic as well. I also add some oregano and bay leaves. So yummy!

5 Ingredients: Fresh Pasta and Sauce | Healthy Eats – Food Network Healthy Living Blog 5 Ingredients: Fresh Pasta and Sauce by Dana Angelo White in 5-Ingredient Recipes , April 26, 2011 Five ingredients is all you need to make this sauce and pasta. A healthy and from-scratch Italian feast is only 5 ingredients away! Homemade pasta is a little time consuming, but the results are well worth it. An effortless sauce and a sprinkle of cheese finish off the dish. Happy Italian Week!

Fettuccine Marinara 3 ½ cups “00” flour (or all-purpose flour) 5 large eggs 2 tablespoons extra virgin olive oil 1, 28-ounce can whole plum tomatoes (San Marzano recommended) Large chunk of Parmigiano-Reggiano cheese (rind removed, but do not discard), grated (1 ½ cups) Additional items and equipment: Kosher salt and freshly ground black pepper 1/2 cup pasta water (reserve after cooking pasta) Equipment: Pasta roller and cutter The ingredients: Flour, eggs, Parmigian0 cheese, olive oil, tomatoes “00” Flour This classic pasta flour has a finer texture and lower protein content, which helps make for tender pasta. Look for this type of flour in large grocery stores or Italian markets. If you can’t find it, use all-purpose instead. Eggs Eggs are the only other ingredient you need for perfect pasta. They add some fat, liquid and also give the pasta its yellow tint. If the eggs are on the smaller side, the dough might seem dry. If so, add a small amount of warm water (1 tablespoon at a time) to add some extra moisture.

Extra Virgin Olive Oil Since the sauce only has 3 main ingredients, you want them to be the highest quality. Use the best EVOO you can find to give the sauce texture and flavor. Canned Tomatoes The San Marzano variety of tomato are said to be the best of the best. Tender and slightly sweet, with just enough acid, they make a mean tomato sauce. Parmigiano-Reggiano Cheese This pungent and tangy Italian cheese is the secret ingredient. Sprinkle over cooked pasta but also add the rind to the sauce while it cooks to infuse extra flavor– a trick from my beloved Italian grandfather. Directions: For the pasta, (*see note) mound flour on a large cutting board or countertop and make a well in the center. Add the eggs and scramble gently with a fork, slowly incorporating more and more flour into the eggs. Once the dough starts to come together, use hands to mold in into a ball (dough will be very loose and messy at first). Knead well, for approximately 10 minutes, until the dough is smooth and firm. Wrap in plastic wrap and set aside to rest for at least 20 minutes while you prepare the sauce.

For the sauce, heat oil in a large skillet over medium heat. Crush tomatoes with clean hands and add tomatoes along with all remaining liquid in the can to the hot oil. Season with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly-ground black pepper; mix well to combine. Reduce heat to low, add Parmesan rind and simmer for 45 minutes, stirring occasionally. While the sauce is cooking, roll out dough and cut into fettuccine or other desired shape following the directions on your pasta maker. Cook pasta in a large pot of boiling and salted water for 3 to 4 minutes until just cooked through. Transfer cooked pasta to sauce and toss gently to combine. Reserve 1/2 cup of the cooking liquid and add to the sauce as desires. Top each serving of pasta with 1/4 cup grated cheese and serve. *Note: Some electric mixers have their own instructions for dough preparation. Check the users manual on your machine.

Nutrition Info Per Serving (2 cups of cooked pasta with sauce & 1/4 cup cheese): Calories: 457 calories Marinara Sauce Recipe : Ina Garten : Food Network Ina shares how to make her chunky, flavorful marinara sauce. Ingredients 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Directions Watch how to make this recipe. Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes.

2009, Ina Garten, All Rights Reserved CATEGORIES: Marinara Sauce Recipe : Giada De Laurentiis : Food Network Meat Recipes 4.5 207 Grand kids love it. Easy to make. Only complaint. 32 oz cans? really? BRANDT G. 2016-07-30T21:06:53Z item not reviewed by moderator and published Very simple and quick to prepare. Made marinara sauce using Redpack crushed tomatoes with basil &amp; garlic. Added frozen spinach instead of carrots and celery, since my girls love spinach and crushed pepper for a additional flavor. Extremely good and enjoyed by one and all. Didn't have enough Parmesan so topped with a little mozzarella. Viraja 2016-07-07T23:43:54Z item not reviewed by moderator and published When I first looked at this recipe, I wasn't sure I would like it. Now I make it at least 2 a month and freeze much of it. I use it in lasagnas, with meatballs, etc. It is very versatile. margaret a.

2016-06-28T18:13:44Z item not reviewed by moderator and published Awesome-I just add some basil and red pepper flakes. Anonymous 2016-02-16T00:04:03Z item not reviewed by moderator and published Delicious!!! I read some of the reviews beforehand and made some adjustments with what I had on hand. Used (2) 28 oz cans of crushed tomatoes, an 8 oz can of tomato sauce, added some sugar to balance some of the acidity and lastly pulsed it in the blender so some of my picky eaters wouldn't notice the onion, carrots and celery. It worked and everyone loved it, thanks Giada!!! ASoCalMom 2016-02-01T04:37:01Z item not reviewed by moderator and published My go-to marinara sauce recipe. Turns out great every time. Sometimes I will add a handful of Italian seasoning while the vegetables are cooking--or fresh basil at the end.

Jessica 2015-12-13T21:16:52Z item not reviewed by moderator and published Just made this for dinner using this Marinara Sauce with her Chicken Ragu recipe. I do have to say this Marinara Sauce sound more like a Bolognese Sauce. Loved it. I will make it again. jean c. 2015-12-06T22:28:20Z item not reviewed by moderator and published Excellent and so easy to make. I used it to simmer meatballs and it was wonderful. jennifer h. 2015-05-21T19:21:30Z item not reviewed by moderator and published Since this cooks for an extended period of time would this be considered a POMODORO sauce? JJSy1 2014-10-02T16:57:35Z item not reviewed by moderator and published I am a marinara sauce snob and this is DEVINE! This recipe makes 3 large jars of sauce.

I made the organic version using (2) 28 ounce cans of crushed tomatoes and (1) 8 ounce can of tomato sauce. I used pink Himalayan salt and just black pepper. Amanda McElroy 2014-08-04T14:40:34Z item not reviewed by moderator and published Whether or not this is "traditional" per se, is completely dependent on your familys recipes, as well as the region in Italy you are referring too. Some favor heartier sauces. This is a very traditional recipe compared with my family dishes. The only addition I make is chopped fresh basil. It's my go to base for vodka sauce, meatballs, olive spaghetti, and it's GREAT served over arancini or suppli. Amy J. 2014-07-28T20:42:44Z item not reviewed by moderator and published I have only recently used crushed tomatoes for red sauces. I like the consistency of it without it being chunky. This is a very basic recipe which can easily be modified for personal tastes/recipes. Maybe I got lucky with the crushed tomatoes I used because this came out with a very nice rich tomato flavor.

I will see if I got lucky. I will make this again using a store brand crushed tomato, instead of the brand I used. I added some browned Italian sausage to make it a meat sauce and was very pleased. I will make this again, making modifications depending on what I am going to use this sauce for. I hope cooking this in a crockpot for 2-3 hours and freezing some will work out good. Rick W. 2014-05-07T05:54:52Z item not reviewed by moderator and published We absolutely love this sauce! It's not traditional, but I add meatballs while cooking. Use fresh pasta and you have a gourmet dish. SharronGail 2014-02-01T22:50:49Z item not reviewed by moderator and published Very Nice, and can be used in many dfferant Dishes.

Guest 2013-11-06T00:30:58Z item not reviewed by moderator and published With the exception of a marinara sauce recipe given to me by an ex-boyfriend's Italian father (which is outstanding but takes all day to make, this is the best marinara recipe I have come across and it is so easy. You can take it to any level after you have made the basic recipe.....just add the herbs you like best and simmer again before serving. Make sure your crushed tomatoes are of a good quality. Five stars Giada. I love every recipe of yours that I have ever tried!! Keep them coming please. maryjmohler 2013-09-22T13:19:36Z item not reviewed by moderator and published Made it by the book. Didn't really love it. Please rethink this recipe Giada. It's a SPAGHETTI sauce, not marinara. Guest 2013-09-21T18:44:40Z item not reviewed by moderator and published This is fantastic for children.

I made this recipe as i and used my stick emulsifier, served over hidden veggie spaghetti. My Grandson, Hayden lives on this. Great recipe and simple to prepare. CAROL E. 2013-08-30T08:36:57Z item not reviewed by moderator and published Being Italian and spending hours with Grandma (from Rome in the kitchen, this is a great start... But here's a couple tips: First, I grate both the carrots and my PEELED celery. This gives the whole recipe and completely different texture. Second, you MUST deseed the tomatoes. Third, I always add at least a 1/2 to 3/4 of sugar. Easy fix. Great sauce IMixHitz 2013-08-25T12:47:08Z item not reviewed by moderator and published My kids prepared this with farm fresh tomatoes. We do not peel or seed, just toss fresh tomatoes into the Vitamix and pulse. The sauce was so bright and flavorful after an hour of cooking.

We used it with a 12 oz box of brown rice penne and have enough sauce left to serve over sauteed green beans or asparagus. My kids are very impressed with their sauce. We plan to make several more batches while tomatoes are in season and load up our freezer. We will add fresh basil to some of the batches as well. Sandra K. 2013-08-05T18:11:28Z item not reviewed by moderator and published This recipe is an excellent base for an AMAZING marinara sauce. After simmering for 10 minutes, I added 1/2 tsp of dried Italian herbs, another 1/2 tsp salt, and 1/4 cup Bob's Red Mill Texturized Soy Protein (TSP directly into the sauce for the 'gnaw' effect. I used organic baby carrots since that's what I had in the fridge, and they added a lovely, subtle sweetness to the sauce. Adding sugar (as some suggest wasn't necessary, and I think it's because of the sweetness of the baby carrots. The TSP absorbed some of the moisture, but not enough to require the addition of water.

Overall, I think this recipe provides a great base that people to experiment, and I'm forever grateful to Giada. erincroymurphy 2013-05-11T22:31:40Z item not reviewed by moderator and published I used 30 ounces tomato sauce, 15 ounces crushed tomatoes with a cup water, rather than all crushed tomatoes, then added sweet sausage and fresh basil. My whole family loved it! Cookie Butter 2013-03-30T14:31:56Z item not reviewed by moderator and published Loved it! Is a very basic sauce, which is what it is supposed to be. This is the base in which you build other sauces. Definitely works better if you buy tinned whole tomatoes and de-seed them yourself before pulsing in a blender. Gets the bitterness out from the seeds not being in the sauce. I'm using it to make the Stuffed Shells with Arrabbiata sauce tonight for my parents! instinckt 2013-02-20T16:06:18Z item not reviewed by moderator and published Not a fan of this one.

Sauce turned out very sweet but very bland even with added herbs and spices. The majority ended up going in the trash. It was that bad. stefmp 2013-02-19T19:48:27Z item not reviewed by moderator and published This has got to be one of the easiest receipes for marinara I have ever made. If your sauce is bitter then you need to use better tomatoes. You get what you pay for : Thanks Giada!!! Valerie W. 2013-02-02T15:01:57Z item not reviewed by moderator and published I always use this recipe anytime I make something that calls for marinara, and it is always well received. Sometimes it outshines the rest of the dish it is so good. If you think that it is too bitter or acidic you probably needed to add more carrot, or mince the carrot more finely to incorporate it better. coleymojo 2013-01-19T14:09:06Z item not reviewed by moderator and published I thought this was a great sauce when I didn't have any ready-made.

I cut the recipe in HALF though, since I was making it for my husband &amp; I. I did think it was a bit acidic when I did a quick taste test while it was simmering, so I added 2 tsp. sugar. I also added dried basil, 1/4 tsp. while the veggies were cooking, and another 1/4 the last 10 minutes of simmering. My husband also approved &amp; said it was "yummy"! ktruncale 2013-01-16T10:59:25Z item not reviewed by moderator and published This was at best mediocre, if you want something that is quick (this only takes an hour and has a real acidity tomato taste then this the recipe for you. I won't make it again......... Dona K. 2012-12-24T11:52:45Z item not reviewed by moderator and published I know why there are some people who love this and hate it.

When I made this the first time, I swear, I used damn near 6 or 7 T's in this recipe to combat the intense bitterness.The reason why some people are getting really good marinara or real icky are bc of the tomato seeds. I was complaining to my hubby about all the sugar I had to add and he reminded me of an AB episode where Alton talks about making your own tomato sauce or marinara (can't remember which one and that Alton likes to use whole tomato's and then de-seeds them because the seeds make the sauce bitter. I imagine that some crushed tomato brands have either none or MANY less seeds obviously changing the taste. Next time I will get the crushed tomato's shipped at my grocery store from Italy or go the AB way and just de-seed canned whole tomato's, crush them manually and then use an immersion blender when the recipe is done. evdjohnson 2012-12-21T23:37:14Z item not reviewed by moderator and published This is a great recipe!

I put roasted carrots and garlic in the last ten minutes instead of cooking them from raw from the beginning for deeper flavor and next time am considering fire roasting some red bell peppers to add into the mix. For those who complained about the thickness, I pulsed the sauce in my blender to where there was still great texture to it but came out much thinner. Also wanted to share that we make the most incredible sauce for our homemade lasagna by combining this marinara sauce with Alton Brown's Bolognese sauce recipe...sure it's an all day project, but when I go to the effort of making the whole thing from scratch why not make it extra special ; amandadr 2012-12-08T18:58:03Z item not reviewed by moderator and published 2 32oz. cans of crushed tomatoes 1 6oz.

can of tomato paste 2 celery stalks finely chopped 4 cloves of garlic finely chopped 2 small onions finely chopped 1/2 a cup of extra virgin olive oil 1 teaspoon of parsley 1 teaspoon of rosemary (heaping 1 and 1/2 teaspoons of sea salt 1 and 1/2 teaspoons of freshly ground black pepper 1 teaspoon of sugar 5 fresh basil leaves broken by hand Freshly grated romano cheese In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent (about 10 minutes. Add the celery, salt and pepper. Saute until celery is soft (about 10 minutes. Add the crushed tomatoes, tomato paste, freshly grated romano cheese, sugar and basil. Let simmer uncovered over low heat until the sauce thickens (about an hour to an hour and a half, stirring every so often. ReallySwell 2012-10-11T20:59:51Z item not reviewed by moderator and published Too thick. Too bitter. Added spices and sugar but still not even as good as that yucky bottled sauce.

hesantone 2012-09-24T21:16:26Z item not reviewed by moderator and published Next best thing to having an Italian grandma. trohr 2012-09-11T20:35:55Z item not reviewed by moderator and published Almost tasteless. I've made this several times, at first thinking that technique, or ingredient variances, were the problem. But after four, or five, times of making this, solely due to the number of five star ratings, it's time to call it a day with this recipe. A store bought jar marinara beats this one. JOHN M. 2012-09-07T13:28:07Z item not reviewed by moderator and published This is soooo close to my Greek mother-in-law's red saltza that we loved for years, but for which we never could get the recipe. No problem as this one is right there with it.

The celery and carrots add a nice heartiness The bay leaves also add a touch of earthy flavor and the result is a wonderful marinara far different than you'll get a a restaurant and most certainly beyond anything in a jar at the store. Two thumbs up from every member of my family! aroundomaha 2012-08-20T22:09:54Z item not reviewed by moderator and published I LOVE Giada and I loved this recipe! Super easy. We only made a few changes: 4 cloves of garlic instead of 2 fresh basil (3 medium sized leaves a pinch of crushed red pepper. The flavor was absolutely perfect! This recipe is a keeper for us. Guest 2012-06-29T12:13:36Z item not reviewed by moderator and published I didn't really care for how the marinara turned out, it lacked flavor. I even added fresh herbs like basil and oregano which helped the flavor alot but not sure if I will try this one again. mcounts 2012-05-25T12:08:56Z item not reviewed by moderator and published Eh, just okay.

I think the carrots kill it for me. Adds a sweetness I'm not crazy about. This is probably the one and only time I can say my own recipe is better than Giada's. foodie15 2012-05-15T21:38:38Z item not reviewed by moderator and published Wow! I wasnt sure about adding carrots and celery but my god it was delicious. I did however use the emulsion blender and purreed them with a little bit of the sauce then i threw in the rest of the tomato sauce. It was amazing and simple. Perfect for my little vegetarian. Next time im going to try to throw in some ground italian seasoned turkey. Love Giada! lopezj920 2012-05-02T23:41:15Z item not reviewed by moderator and published Oh my goodness! This marinara sauce is the absolute best. My one change is to add ground beef with the vegetables. FayeSusie 2012-04-29T16:07:59Z item not reviewed by moderator and published Very Much like my northern Italian born mother-n-law's recipe.

Delicioso! Guest 2012-04-28T18:11:24Z item not reviewed by moderator and published I loved this recipe. I did make some additions based on the comments. My additions were; 1 teaspoon each of basil, thyme, parsley and oregano. Plus 1 tablespoon sugar. My Husband loved it. I have been looking for a good authentic marinara recipe. The one I have been using for the last few years was far too heavy on the herbs. I like this one so much better. mamacandiss 2012-04-17T13:54:28Z item not reviewed by moderator and published This recipe is a winner! I must confess to adding a little basil to the sauce, oregano would work too. I also added a touch of dry red wine. You can add meatballs for a classic spaghetti and meatballs or use it as is over pasta or for a delicious pizza sauce. Easy and quick to make, we all loved it!

Midlo Mom 2012-03-19T16:20:29Z item not reviewed by moderator and published This is my first time doing a marinara sauce...I followed directions as stated but I added a bit more than requested. After researching different recipes I decided to add fresh basil, Italian parsley, oregano, 1/2 cup of red wine and a lil sugar....now waiting on the outcome. I'm sure it will come out great. HiddenRockCreations 2012-03-10T22:36:44Z item not reviewed by moderator and published I always agonize over my web search of marinara sauce recipes. This time I was in a hurry to use 2 peppers, and this was the first recipe in the search results. Now it doesn't have peppers but I knew I could put them in. I've seen it before and hesitated to use celery. I was skeptical of carrots too but I learned last time grated ones sweetened the sauce nicely. But today I said, what the heck, let me give it a shot.

Yes, it's desprately need of an herb, probably fresh basil, but dried oregano or, as in some recipes, parsley, might work. I'm not serving it tonight and just wanted to get it started, so I'll add some herbs tomorrow. I love someone's suggestion of her other recipe with olives and red pepper flakes, I'll probably to that. The veggies came out too soft for my liking I think. I use hand crushed whole canned plum tomatoes, which make any sauce awesome. Gourmetgourmand 2012-03-08T21:00:42Z item not reviewed by moderator and published I thought this was quick and easy and it's pretty tasty. I put everything into my Ninja processor and pureed very well (I don't like thick sauce I am pretty happy : Sally L. 2012-03-05T17:46:05Z item not reviewed by moderator and published I made this and wasn't super impressed until I read or saw her say that you can add a few tsps of butter at the end to take the sharpness of the tomato flavour down a bit. Really helped.

Still not all that exciting until I used it in her recipe for a sauce with hot pepper flakes and mixed olives and OH MY GOODNESS it was awesome. I think its meant to be more of a base for other additions rather than a stand along sauce. gortrixie 2012-02-10T11:47:07Z item not reviewed by moderator and published Love Giada and usually 5 star her recipes, but unfortunately no this one. Does not taste like an authenic Italian sauce and really does not have good flavor. Love everything in it just fell short for my family and I. Honeyeyes1 2012-02-07T07:37:26Z item not reviewed by moderator and published I made this exactly as specified - loved it, and then changed it a little to my tastes. The 5 star rating is "as written". I didn't find the amount of chopping to be extreme. If it is a problem, a mini prep(40 bucks would do the job in seconds and you would barely have to get your hands dirty. I probably should have cut my carrots up a bit smaller but that is fine.

Other than opening 2 cans and chopping veggies, this recipe's time is very hands off. To conform a bit to my tastes, I added some finely chopped basil and a tablespoon of brown sugar. I also tossed in some dried oregano. I like my sauce a little more smooth, but not totally smooth so I used my immersion blender to break up some of the bigger chunks - see carrot comment above. It left it pleasantly chunky without being overwhelmingly so. I would absolutely make this again. wittyschaffy 2012-02-05T17:03:10Z item not reviewed by moderator and published This marinara is kind of a lot of work with all the chopping and not that good. Maybe it's the carrots/celery combo, but just doesn't taste that Italian to me. michaelsmom412 2012-02-02T20:31:08Z item not reviewed by moderator and published Coming from an Italian family, I was a little skeptical on trying this - even though it's Italian. It's FANTASTIC!

It was just the right taste I was looking for in a marinara sauce - I have several recipes set up ready to try with this! Very easy to make, ingredients are always on hand, and the house smelled wonderful! I will make this many, many more times! I highly recommend to anyone to make on a regular basis. Karen S. 2012-01-31T08:08:03Z item not reviewed by moderator and published This is my go to recipe for a base for many of my red sauces. I love it that I can add red pepper flakes and make it spicy, or extra garlic. This is a keeper and one of the best I have ever made. I give out this sauce during the holidays as a gift. LOVE IT!!! annieb529 2012-01-09T14:14:13Z item not reviewed by moderator and published This recipe is wonderful! This was my first time making a home made sauce. I used it for chicken parmesan,and my boyfriend loved it!! This will definetly be a permanent staple for my cooking. Thank you Giada Ann Marie R.

2011-12-20T20:46:49Z item not reviewed by moderator and published Neat, quick, easy. Be generous with garlic. Could add fresh basil at the end... Carney088 2011-11-28T22:07:21Z item not reviewed by moderator and published This is a very simple, but time consuming marinara. It is worth it if you have the time. I used this recipe for the Fresh Pasta con Vodka Sauce. Oh man was it amazing!! I did use just a little bit of brown sugar to sweeten it up. SO GOOD! getneal 2011-11-12T17:57:20Z item not reviewed by moderator and published Simple and tasty! What more could you ask for? I happen to have all of these ingredients on hand so it was a super easy "set it and forget it" recipe. This is going to be my go to marinara sauce from now on! And I agree with the previous post about making a double batch. I made my sauce the same night I made lasagna and I didn't have much left for freezing.

I also added a little fresh basil and only used one bay leaf. Thank you Giada for sharing this little gem : Mel A. 2011-11-09T14:48:24Z item not reviewed by moderator and published yes, its very tasty and i make it everynight cornelius2011 2011-11-07T22:15:31Z item not reviewed by moderator and published This will be my go to sauce recipe,simple and very delicious!I spend all day making sauce for my Italian boyfriend but no more.He really likes this one too,tonight we had ziti with this sauce and I made foccacia bread.What a meal! This is a keeper and easy to make,any good kitchen will have the ingredients for this sauce in it.Really need to make a double batch because you will be wanting more... nesbitt929 2011-10-30T02:06:06Z item not reviewed by moderator and published Delicious!

brina827 2011-10-29T19:31:26Z item not reviewed by moderator and published My family and I love this sauce! I've made several batches and experimented with different herbs, but prefer it Giada's way. It's very tasty and versatile! It can be a little chunky for some of my recipes, but I just puree it with a stick blender and it's perfect! bubblebuddy 2011-10-04T15:46:34Z item not reviewed by moderator and published i love this sauce its great with kids and my whole family amazing! Guest 2011-10-01T13:27:13Z item not reviewed by moderator and published Delicious with fresh basil! gvm 2011-09-27T12:29:30Z item not reviewed by moderator and published This sauce is great! It's a perfect simple sauce that can be used in many types of dishes.

I'm sorry about the people who can't deal with carrots or celery in their marinara -- They are welcome to go and buy a jar of Ragu. vidacomida 2011-09-22T17:20:22Z item not reviewed by moderator and published Absolutely delicious! webmom9 2011-09-14T18:19:43Z item not reviewed by moderator and published This was my firt time making Marinara sauce. Giada's recipe was sooo easy and sooo good. I loved how sweet and rich this tasted. It's not watery like store-bought made Marinara. The recipe is versital (you can play around with spices to make it fit your palate. Excellent! Cindy M. 2011-09-01T14:34:58Z item not reviewed by moderator and published This was so easy and fresh tasting. It wasn't bitter like what you buy in a jar. I did add more salt and some italian sausage links for flavor. I used whole tomatoes with basil because that is what I had on hand.

Next time I will used the crushed tomatoes, because they can make a recipe really taste different. Guest 2011-08-21T15:27:32Z item not reviewed by moderator and published I love this sauce! It's really good and really simple. I triple the recipe and freeze it in portions. I always follow the recipe closely. Then when I go to thaw/use it, I change it up depending on what I'm in the mood for. However, unlike so many people have done, I won't boor you with my changes. Just try the recipe the way it is, then tweak it as you see fit. It's not rocket science. OH, I almost forgot. This is the marinara Giada uses when making Vodka sauce. Once you try this recipe do yourself a favor and make that next. It is the absolute best! Again, make both recipes as written. Then, make changes if you think they are required. yabba1 2011-08-09T09:27:16Z item not reviewed by moderator and published I've made this sauce several times and it always gets rave reviews! I don't change a thing.

Thick, slightly sweet and delicious. Kim M. 2011-08-02T18:29:57Z item not reviewed by moderator and published I make this all the time! Great recipe. julieacp1 2011-06-18T09:59:32Z item not reviewed by moderator and published Very easy to make, and perfect base to add any other flavors you want. My whole family loves it, and its a great way to sneek veggies for the kids! Ady2006 2011-06-03T19:40:26Z item not reviewed by moderator and published This was a great base recipe. I added some italian herbs, fennel seed, extra garlic and used wild porcini mushroom salt. Eileen B. 2011-05-18T18:36:55Z item not reviewed by moderator and published Simple yet amazing!

Webster MILF 2011-05-14T20:30:06Z item not reviewed by moderator and published Good as a base, but needs doctoring up! I added 2 more garlic cloves, some red pepper flakes, basil and oregano, and it was great! I was worried you would be able to taste the carrots and celery, but you can't. I will keep it as a base recipe, but would not eat it as posted. pstoudemire 2011-05-01T15:18:17Z item not reviewed by moderator and published I will never buy canned sauce again! I did adjust the ingredients by addding a little more garlic and carrots for sweetness and it was perfect!! The comment below me is silly. That person obviously doesn't know how to alter a recipy to his/ her palate. Guest 2011-04-30T17:32:58Z item not reviewed by moderator and published I rated this recipe 3 stars because I don't make it as written. Great recipe for beginners to use as a base to experiment with.

I've used many kinds of canned tomatoes but I prefer Tuttarossa brand and, whether whole, crushed or diced, I like the ones that come in sauce. I go a little heavier on the garlic and throw some crushed red pepper into the oil with the garlic and onions for some kick while omitting the celery and carrots altogether. Once the tomatoes and bay leaves have been added and cooked down a bit, I add salt, pepper, italian seasoning and additional basil. I prefer a sweet sauce so I add sugar to taste throughout cooking. I throw about half of the sauce into the blender and then mix it back into the pot so there are still some chunks remaining - it will look a little orange because the blender emulsifies the oil but this will fade as the sauce sits. This recipe is endlessly modifiable, have fun with it! plusjamais 2011-03-12T13:18:22Z item not reviewed by moderator and published This was not the best marinara I have ever had, but it is pretty good. It is still way better than jarred sauce. It is very simple and doesn't take too long to make.

Some people mention adding sugar, but I think the carrots add plenty of sweetness. I did read one review that said she pureed the sauce on the show. I ended up pureeing only half of it. After doing half, it was pretty orange. So, I mixed the rest in as is so it wouldn’t be as orange. I would definitely make this again. runningpalooza 2011-03-08T12:15:58Z item not reviewed by moderator and published I was disappointed in this sauce. It was bland and orangy in color. I make sauce all the time, and chose this one because of its rating. Although I followed the recipe exactly, it wasn't what I hoped it would be. Chef Redwine33 2011-03-05T17:34:19Z item not reviewed by moderator and published Although the onions brought me to tears of pain for a few minutes, the end result was tremendous. The sauce came out to be so good. I can't wait to experiment with it in pasta. I LOVE PASTA!!! Great Recipe.

nicole.thompson02 2011-02-16T09:10:07Z item not reviewed by moderator and published This was WONDERFUL. Easy too. The carrots and celery really make the sauce--puree afterward if texture is an issue or for picky eaters and you won't even know that they are in there. I added a few TBLS of red wine, a couple TBLS of chopped fresh basil and a little extra garlic for preference. ekittrell 2010-12-29T10:03:07Z item not reviewed by moderator and published I was a little skeptical- but it turned out great!! It wasn't bitter like some sauces I have made. I didn't have celery so I just used the carrots which I think was great because it added a little sweetness. I also added a little dried basil and red pepper flakes and at the end a little grated parmesan. I pureed it at the end of the cooking time for a smoother sauce- which I definately liked better. This is definately the best home made tomato sauce I have ever made. This recipe made about 2 jar fulls of regular store bought sauce.

ka22 2010-12-11T22:23:24Z item not reviewed by moderator and published This recipe is sooo versatile. Sometimes I add Italian seasoning or vodka or both. Tomatoes have a lot of flavors that are only soluble in alcohol so adding about half a cup of vodka before you add the tomatoes and letting it reduce by half makes this recipe amazing. Some people have commented about carrots in a tomato sauce. Carrots are a very common aromatic in cooking and add so much to red sauces. If you have carrots in the fridge put them in; they are good! Shannon H. 2010-11-16T21:35:01Z item not reviewed by moderator and published This was beyond good. I doubled the number of bay leaves and added a little Italian Seasoning to mine. I used in on spaghetti and it was loaded with flavor and beats any sauce I've tried yet, store-bought or home-made. rdljones 2010-10-22T23:46:46Z item not reviewed by moderator and published This recipie was very good. I did make a few minor changes.

I used 4 cloves of garlic (as you never can have too much garlic) and I added about a tablespoon of Basil, along with 2 tablespoons of sugar to cut the acidity of the tomatoes. My husband loved it. gooberb 2010-09-22T09:41:39Z item not reviewed by moderator and published I followed the recipe as written (except I used fresh peeled and crushed roma tomatoes) and the sauce was a little too acidic and kind of blah. I prefer a little more herbs and spices in my sauce and I'm looking forward to trying Bobby Flay's recipe next (as soon as I can find a cubano chile!). Tiffany H. 2010-09-05T21:20:36Z item not reviewed by moderator and published I liked that is gave me the steps. Omited the carrots and added my own fresh italian seasonings. glmglb 2010-07-29T21:36:32Z item not reviewed by moderator and published I made this the first time and thought maybe I had done something wrong. It wasn't what I expected.

There was no 'pop' of flavor, it was quite bland. I made it again just to make sure I wasn't leaving something out, and once again, it was average, at best. But some basil and oregano was just the extra flavor it needed and it was great after adding those. N. S. 2010-07-02T20:08:45Z item not reviewed by moderator and published To make a great sauce, use the best ingredients. My local store did not have San Marzano tomatoes, and my oh my, "pucker up buttercup"! I remedied the situation by using Marsala wine, a sweet dessert type vintage. Or, a white wine, as red wine is more acidic will do in a pinch. I found that regular store brand canned tomatoes tend to be both salty and acidic, due to the additives used in the canning/preservation process (Calcium Chloride, Citric Acid and Salt) Depending on the concentration of these additives,and the ripeness of the tomatoes when processed, the product can and will taste somewhat tart and salty. San Marzano tomatoes have a higher sugar content naturally and are processed when ripe.

Yea, Yea they cost a bit more, but really if taste wasn't a priority would you be at this site to begin with? MICHELE W. 2010-05-19T09:22:20Z item not reviewed by moderator and published This was DELICIOUS!! I did add about 1 tspn of Italian seasoning. Anyone who says this is bad must not have made it right. Loved it and so did my family! kathz 2010-05-16T09:33:03Z item not reviewed by moderator and published This recipe was so totally easy and I feel so much healthier not buying the marinara sauce in the store with all those extra unneeded ingredients. My husband loved the sauce which is always a plus. I am freezing the extra...Thanks Giada Stacy F. 2010-05-07T01:45:55Z item not reviewed by moderator and published I added Italian seasoning and a little sugar to doctor it up, VERY tart and a little bland. Unsalted butter like a previous review said would be good too I'm sure.

AZLeslie 2010-04-29T01:36:55Z item not reviewed by moderator and published One of my favorite sauces! I followed the recipe exactly and used REALLY good olive oil! Everyone always asks for the recipe! Austingal38 2010-04-07T18:31:58Z item not reviewed by moderator and published I'm a pretty experienced cook with 30 years experience. I don't understand what all the rave reviews are for. Is anyone honest anymore? I thought it was just me, so I served it to my family. They all hated it, and most of our dinner went in the garbage. Carrots in Marinara??? No Oregano??? No Basil??? So sorry I tried this recipe, back to Mario Batali's recipes I go. Wendy L. 2010-03-21T15:17:04Z item not reviewed by moderator and published I LOVE this recipe! It's so simple and satisfying. I use San Marzano tomatoes that I get from an Italian market, and a little more garlic than the recipe calls for. It's always delicious!

I make a big batch of it and freeze it so that I always have some on hand. It is a little chunky, and I'm always tempted to blend the sauce before serving, but my husband likes the texture so I don't bother. Amy T. 2010-02-16T18:38:30Z item not reviewed by moderator and published I am never buying spaghetti sauce again. This was so easy and good! My family even asked me to make pizza and use this as the sauce for that too. I added both bay leaves and basil and served it over meatballs with pasta. It was perfect! JESSICA V. 2010-02-11T10:05:30Z item not reviewed by moderator and published I have nothing against buying a jar of pasta sauce and there are some pretty good ones out there. But this is so simple and so very delicious, and it's just so satisfying to have a big pot of wonderful-smelling sauce simmering on the stove. The first time I made it I used canned whole tomatoes rather than crushed, because I had them on hand.

However, even after mashing them up I was disappointed in the texture and even the flavor of the sauce. Please get some crushed tomatoes for this sauce! They make a huge difference. I tweaked it just a bit to our taste by adding about a half a teaspoon of sugar, a little more salt, and a little more olive oil. Giada's recipes are always the best! LitaLou 2010-01-03T22:38:14Z item not reviewed by moderator and published I decided to give this recipe 5 stars because I liked the taste in the very end, but it was after much tweaking. I started out following the recipe exactly until adding about 3/4 cup of red wine and reducing right before the tomatoes. I used diced tomatoes instead of crushed because that's all I had. I put the whole concoction into my slow-cooker and cooked on high for 6 hours to really let the flavors develop. About 4 hours in, I tasted and thought it was very bland. I started adding italian seasoning, garlic powder, and oregano. I also put in about 1 tablespoon of sugar.

After 6 hours I put everything into the blender (I just blended a little - the sauce still had lots of texture). I then poured it back into the original pot and reduced for about an hour or so. I think the secret is in the reducing. The result was a sweet, tasty homemade sauce with lots of vegetables and very little salt. Melissa G. 2009-12-06T00:36:40Z item not reviewed by moderator and published I do not buy canned sauce anymore. I have made this several times &amp; it's always good. I chop the veggies &amp; onion in a food processor to get them fine enough. My only addition is some dried basil. It freezes very well. Beth B. 2009-12-04T16:27:41Z item not reviewed by moderator and published This is the best marinara sauce recipe I have ever tried. Made is last week for my husband and making it again this weekend for guest. Brenda M.

2009-10-08T10:44:26Z item not reviewed by moderator and published I made this yesterday because I had some extra time on my hands and boy was it worth it, it tastes awesome! The only substitution I made was adding some basil instead of the bay leaves which was super yummy :) Kayla K. 2009-08-13T23:28:36Z item not reviewed by moderator and published This is a very basic marinara sauce. If you want to kick it up to epic proportions, add a cup of white or red wine and let about half of the wine cook out before you add the tomatoes. Then add some torn fresh basil leaves and fresh chopped parsley right before serving. Of course, butter and cheese on the pasta are optional. And do yourself a favor, pulse the onions, carrots, and celery in a food processor. It will save you lots of time chopping and you'll still see chunks of veggies in the sauce. Delicious! storyarc 2009-08-11T14:15:10Z item not reviewed by moderator and published This is a terrific BASIC sauce to use for recipes.

You'll want to add other spices to the sauce later depending on the dish you're cooking. I like to do big batches of this sauce and freeze 2 cup serving sizes to use in other recipes. I like not having to buy jarred sauces anymore. This is much healthier, tastier, and more economical and it really doesn't take a lot of time since you can do other things while the sauce is simmering. I haven't tried pureeing the sauce like others have done. I think I'll try that next time to give the sauce a smoother consistency. Chir 2009-04-14T16:06:53Z item not reviewed by moderator and published Bolognese sauce is meat-based marinara sauce <br /><br /> Anonymous 2016-03-03T03:35:18Z item not reviewed by moderator and published Do you have the recipe of your ex-boyfriend's Italian father? I would love to try that one! Guest 2014-02-02T20:40:00Z item not reviewed by moderator and published me too!

Ursula Mandress 2014-02-12T22:55:31Z item not reviewed by moderator and published One star??? If the recipe is good and you really loved it....why only one star? Your reviewing the recipe not what she calls it. And I have been to Italy several times and this IS Marinara sauce. Deborah Zimmerman 2013-11-15T20:57:26Z item not reviewed by moderator and published What is the difference in the two? I googled and seems no one else knows either. :) Lisa Mcalister-Aydin 2014-01-26T16:57:21Z item not reviewed by moderator and published He said he "didn't really love it." brandenstacy 2014-03-01T03:05:57Z item not reviewed by moderator and published On TV Marinara Sauce Recipe - Homemade Tomato Sauce - Pasta with Marinara Sauce Best recipe for homemade tomato sauce Tomatoes and garlic - key marinara sauce ingredients Make this delicious marinara sauce recipe in just 10 minutes.

You can use ripe tomatoes from Boston's Haymarket or farmers' markets, although canned tomatoes also work well. Serve your yummy pasta with marinara sauce as a main entrée or side dish. If you've dined in Boston Italian restaurants , you probably know that great marinara sauce is at the heart of many wonderful dishes. Each chef takes pride in his or her own special version. You can customize this basic marinara sauce recipe by adding your favorite herbs and other seasonings to create your own signature flavors. Your family and friends will beg you to make this homemade tomato sauce again and again. And in late summer, when your garden or your favorite farmer's market overflows with juicy ripe tomatoes, there is no better recipe for making a tasty meal tonight - and freezing the leftover sauce for a cold night next winter. Pasta with Fresh Tomato Marinara Sauce Recipe Prep time 5 minutes - Cooking time 8 - 10 minutes - Serves 4 - 6 as a main course, or 8 - 10 as a side dish This recipe assumes that you're serving the sauce over pasta, but you could also use the sauce in other dishes such as Eggplant Parmesan or even on homemade pizza.

This fresh tomato marinara sauce is also perfect for freezing. Ingredients for marinara sauce 1 pound (16 ounces) pasta - any shape is fine . . . linguine, spaghetti, rotini, rigatoni (I do like to use a good quality, such as imported Italian pasta; from the supermarket, I buy Barilla brand pasta) 2 tablespoons olive oil (I use full-flavored Greek, Italian, or Spanish first cold pressed olive oil from local markets and stores, or Trader Joe's extra virgin cold pressed Italian olive oil) 6 - 8 fresh ripe tomatoes 4 cloves garlic Salt A dash of cayenne Optional: About 3 - 4 tablespoons pesto (you can buy or make this - for a quick homemade version, see my totally easy basil pesto recipe ). Alternately, use fresh or dried herbs such as basil and oregano - start with a little and add more until you get the flavor intensity that you prefer. For serving - also optional: About 3-4 ounces aged Italian cheese such as parmesan, romano, or asiago Steps for making fresh marinara sauce recipe 1. Boil water - Bring a large pot of water to a boil.

You can add a spoonful of salt to the water if you want, although actually, I never do. Pour in the pasta, and cook until al dente - in other words, it should still be a little chewy, and not soft or mushy. 2. Prep ingredients - As soon as you get the pasta underway, get the main ingredients ready. Thinly slice or chop the garlic cloves. Trim the tomatoes to remove the stem ends if necessary, and chop them coarsely into fairly large chunks. I usually put the pieces into a bowl so they won't fall off the cutting board. If you want to use fresh basil pesto and don't have any made, make it now - takes about 1 minute. Here's my basil pesto recipe. 3. Start cooking - Pour the olive oil into a large skillet and place on medium heat. I never actually measure the olive oil . . . I just aim at pouring in about 2 tablespoons. If you use a little more or a little less, it doesn't matter. Wait about 30 seconds, and then add the tomato chunks. After another minute or so, when the tomatoes begin to sizzle and release their juices, add the garlic.

Waiting until this point prevents the garlic from turning brown or burning, which causes a bitter flavor - this way, it stays sweet. 4. Cook - Let the tomatoes and garlic cook for about 5 - 10 minutes, stirring occasionally, until the tomatoes get soft and the sauce begins to thicken. The exact amount of time will vary depending on how much heat you're using, the juiciness and texture of the tomatoes, and your own preferences about whether you want the sauce to be chunky or smoother. 5. Grate cheese - While the sauce is cooking, grate the cheese. I use a coarse grater because it's faster. While you're grating the cheese and waiting for the sauce to finish cooking, also remember to also check the pasta for doneness. Once it's al dente, drain it in a large colander. 6. Add vinegar - When the marinara sauce reaches the texture you prefer, add the balsamic vinegar, and let the sauce cook for another 30 - 60 seconds until the strong smell of the vinegar goes away. 7. Season - Lower the heat. Add a dash of cayenne to taste. Stir, and remove from heat.

Optional enhancements: Now, if you want, add pesto or herbs to make the flavor more complex. If you're adding pesto, add about 3 spoons full and stir to blend. Taste - and add more if you want a stronger taste. If you're using fresh or dried herbs, add anywhere from a little to a lot, depending on your preference. Taste again, and add a bit of salt to enhance the flavor if you'd like. That's it! Dump the pasta and sauce into a large serving bowl, and mix well. Sprinkle the grated cheese on top, or serve separately on the side. This is my favorite marinara sauce recipe, and definitely the easiest. Serve with fresh French, Italian, or olive bread (here's my favorite olive bread recipe ), a green salad, and a mellow red Italian wine, and you'll have an experience worthy of one of Boston's best Italian restaurants. Marinara sauce recipe variations To make this marinara sauce recipe with canned tomatoes, use a 28 ounce (1 pound, 12 oz) can of whole or pureed tomatoes instead of the fresh tomatoes. I use Muir Glen Organic or Tuttorosso brands, but others should work equally well.

I find canned tomatoes slightly more acidic than fresh tomatoes so sometimes I add 1/2 - 1 teaspoon of white or brown sugar. Also, canned tomatoes contain salt, so add more salt sparingly, if at all. Add chopped, pitted kalamata olives for a Mediterranean twist. (If yours still have their pits, put the olives on a cutting board and slightly smash them with something flat and heavy, like a Chinese cleaver. The pits will pop right out.) If you like the sauce with olives, you may also want to add some tuna. I normally use the type packed in olive oil, such as Genova brand - add the olive oil along with the tuna. Leftover grilled fresh tuna also works well. Buy and grill some good quality sausages - sweet or hot. Or make some meatballs. Serve with the marinara sauce and pasta. Any marinara sauce leftovers? I especially like to make this yummy marinara sauce recipe in late August and early September, when Haymarket and farmers' markets around Boston overflow with juicy, ripe tomatoes for sale at very attractive prices. The marinara sauce freezes well, so you can make lots and enjoy the leftovers all winter for a delicious taste of Boston summer.

If you liked this marinara sauce recipe, check out: Boston Italian restaurants - Decide which one has the best marinara sauce Haymarket - Where you'll find the cheapest produce in the Boston South End markets - You'll find wonderful pastas, olive oils, veggies, ready-made pestos, tuna packed in olive oil . . . and much, much more Like this Page? Please Share!

Question: What is the main ingredient in marinara sauce?
Answer: Tomatoes