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Best Marinara

Best Marinara

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Shannon

Shannon

This is the absolute best recipe to use on tomatoes! I haven't tried it on spaghetti, but I recommend rotini or fusili. This is a marinara sauce, but better! Even my picky little sister loved it!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 143 kcal
  • 7%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 494 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft. Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes. Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered. Serve.
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Reviews

Jillian
119

Jillian

1/25/2011

Very good sauce - I did however cut the amout of onion down to 1/4 cup though and sauteed that along with the garlic and celery in olive oil instead of veg. oil. I also used one can of crushed tomatoes instead of one and a half - I mean what's the need of opening up an extra can. This really makes enough sauce. I had fresh basil on hand so I subbed that for the dry. This is a very thick sauce so if you're like me and don't want it as thick add 1/2 cup of white wine or water. A number of reviewers commented on this sauce being "tangy", that comes from the acidity of the tomatoes. To combat that I always add about 1 Tbsp. of brown sugar. I let the sauce some to a boil for a few minutes, then let it simmer for a couple hours. It's great over angel hair pasta!

Sarah Jo
74

Sarah Jo

10/3/2012

I increased the oil a touch and use EVOO instead of vegetable oil. I didn't want to measure out the onion, I used one medium sweet onion. After tasting the sauce once it had time to simmer, I did add more basil and oregano because it didn't seem to be enough for me. This was a nice, basic marinara that was a bit on the thicker side. It went well over ravioli.

LEE THRASH
23

LEE THRASH

4/6/2003

Makes me think I should never use sauce-in-a-jar again! Easy, quick, and, yes, hearty. Even the husband liked the meat-free menu with this sauce! Will make it again.

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