Original recipe yields 4 servings
Based on a 2,000 calorie diet
After it was done cooking I drained the extra water and added 10oz. tomato paste and cooked it an extra 10 minutes. It was the best marinara sauce I've ever had!
I have used this recipe over and over again. My daughter has a food day at school and we make it and send with a loaf of french bread. I've also served it with shrimp and pasta. Many other pos...
Excellent simple, fresh sauce! I needed a bit more than the recipe made, so I used about 10 plum tomatoes, and chopped about 15-20 leaves of fresh basil. Also, I avoid sugar like the plague, s...
This is a well deserved 5 star rating. After reading all the reviews, I'm seeing MANY who didn't even follow the recipe -so don't allow any low ratings to impact your decision. If you follow t...
Added a little chopped onion, was great! Next time I'll try adding tomato paste, as other reviewer suggested. Thanks!
The key to making this sauce is the simmering time. As stated, 45 minutes need to pass before serving the sauce. Cooking uncovered is a must! If you have tomatoes from your garden this sauce w...
This recipe was absolutely delicious. I too added one can of tomato paste just to give it some extra thickness for dipping. That was a great suggestion!! I will for sure make this recipe again!
I omitted the water, and added a small can of tomato paste... I also doubled the recipe, and had to double the sugar--excellent! We had it with toasted raviloi.