Marinara Sauce II

"Great sauce! Instead of adding the whole peeled tomatoes, I used a 14.5 oz. can of petite diced toamtoes and since I like thing a little thicker I added a 6 oz. can of tomato paste. I also added a cou..." See moreple splashes of wine, 1 tsp. of oregano, and 1 Tbsp. of brown sugar to cut the acidity of the tomatoes vs. white sugar. Other than those additions this was perfect over angel hair pasta!"

"The only thing that I did different was to use Italian Seasoning in place of the basil. This just might be the best marinara sauce that I have ever eaten. It taste better than most restaurant sauces..." See more. It's not as thick as it could be though. Which was fine for me because I was using it as a dipping sauce anyway. It would be great for spaghetti (which is what it was made for). But I wouldn't try using it as a pizza sauce or anything like that unless I were to thicken it up first."

"I liked this sauce a lot. I used it for manicotti. I didn't put my garlic in until after I had cooked the onion a bit because I like to cook my onion a bit more and don't like burning my garlic. I ..." See morealso held back the liquid from the whole tomatoes after seeing some people say the sauce was a little runny and saved it to add in later to adjust the thickness of the sauce. I ended up leaving it out and had a nice thick sauce. I also used the italian seasoning mix, some parsley and a bit of crushed chiles."