• Our Favorite Marinara Sauce Recipes


    Thank you to all of our Facebook community members who helped contribute to this wonderful compilation of favorite marinara sauce recipes!


    From Naomi:  (her mother’s recipe)

    • 1 big can of tomato puree
    • 3 small cans of tomato paste
    • saute 1 onion and lots of garlic (at least 10 cloves)
    • add puree and paste
    • add water, red wine, salt, pepper, garlic salt, basil, oregano, red pepper flakes, sugar, bay leaf, pinch of cinnamon
    • let it come to a boil
    • add a couple pinches of baking soda and parmesean cheese
    • let simmer
    • add any browned meat (hamburger, sausage, etc,)
    • taste and adjust seasonings


    From Kat:

    • 2 cans tomato puree
    • 2 cans tomato paste
    • 1 can of water equal to the tomato puree can
    • 1 tsp oregano
    • 1 tsp italian seasoning
    • 1 tsp parsley flakes
    • salt, pinch
    • 2 tsp ground black pepper
    • garlic, finely chopped
    • onion, finely chopped
    • olive oil

    Add olive oil to crock pot or stock pot.  Let the onion and garlic simmer until clear (NOT brown). Add the tomato paste, puree and one can of water.  Whisk a bit.   Add the spices.  Simmer on low about two hours.  Taste and adjust seasoning.


    From Sara:

    •  4 large cans of diced tomatoes
    • small can of paste
    • fresh garlic, basil and oregano, salt, pepper
    • olive oil
    • grated cheese

    Add ingredients to large pot and simmer.
    For pizza sauce I do the same except I use whole tomatoes, then blend it after it is cooked. The two taste very different and also have different textures.

    From Sarah (a recipe from Top Chef winner, Richard Blias)
    • 1 onion, finely chopped
    • 8 garlic cloves, finely chopped
    • 2 – 28 ounce tomatoes in juice (he suggests the San Marzano brand)
    • 4 inch parmesan rind
    • 1/4 cup proscuitto
    • 4 tsp dried oregano
    • 20 basil leaves
    Heat oil, add onions and garlic.  Cook for 5 minutes.  Add tomatoes and mash.  Simmer for 1 hour. Add cheese rind, meat, and oregano.  Simmer 30 min.  Take out the rind, season with salt and pepper.  Garnish with basil before serving.
    From Tina:  (who gave this recipe to me she copied from a cookbook so long ago she could not remember the author – possible Ina Garten)
    (for one pound of spaghetti)
    • 1/3 cup olive oil
    • 20 ripe plum tomatoes, peeled, halved and seeded
    • pinch of crushed red pepper
    • Kosher salt and freshly ground black pepper to taste
    • 1 Tablespoon unsalted butter
    • 1 ounce freshly grated Parmigiano-Reggiano (1/2 cup)
    • 8 to 10 basil leaves

    In a wide pan, head olive oil over medium high heat.  Add tomatoes and red pepper flakes and season lightly with salt and pepper.  Let cook for a few minutes until tomatoes start to soften.  Then using a potato masher, mash the tomatoes finely.  Cook 20 to 25 minutes until the sauce has thickened.

    Yields about 3 cups.  Refrigerate for up to 2 days or freeze.

    In large pot of boiling salted water, cook spaghetti until shy of “al dente,” reserve 1 cup pasta water.  Drain pasta, add to sauce and cook over medium high heat, gently tossing the pasta and sauce together.  If sauce and spaghetti is too thick, add a little pasta water.

    Take off heat and toss in butter, cheese and basil.  Serve immediately.


    From Chef Mark:  (recipe also in the D.I. blog under Fried Ravioli with Marinara Sauce)

    • 1/2 C. Olive Oil
    • 2 Small White Onions, finely chopped
    • 2 Garlic Cloves, finely chopped
    • 2 Ribs Celery, finely chopped
    • 2 Carrots, peeled and finely chopped
    • 1 T. Sugar
    • 1/2 tsp Pepper
    • 2 Cans Crushed Tomatoes, 32 ounces each
    • 2 Bay Leaves

    In a dutch oven , heat the oil over  medium heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat for about 1 hour. Remove the bay leaf and puree then season the sauce with more salt and pepper.

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