Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

  1. Puree tomatoes and tomato paste in a blender or food processor.
  2. In a medium saucepan, heat oil briefly, and add garlic. Saute 15 seconds, being careful not to let it brown.
  3. Add pureed tomatoes, oregano, salt, pepper, and wine. Bring sauce to a boil, reduce heat, and simmer for 20 minutes.
  4. Remove from heat and stir in parsley.
  5. Makes 13 servings

Reviews

(4)
Most Helpful

This sauce was so easy and very tasty. I triple the amount and put it in the crockpot on low all day long, it made all the spices and all blend very well. Thanx for a great easy recipe!!

Chance777 June 15, 2003

Even though I didn't have everything available to make this sauce, I still used it as a base recipe for what I made...and it is easily the best marinara I've ever cooked. I'm more of a meat guy, so for this to have enough flavor to make me take more than a couple of spoonfuls out of the pot to "taste" it...then I know it's a winner. :-) Changes I made...
1. Instead of the can of plum tomatoes and the tomato paste, I did 1-14.5oz can of diced tomatoes (pureed them in my processor, but not too much), 2-8oz cans of tomato sauce, and 1-6oz can of tomato paste)...and then I doubled the amounts to make a bigger batch.
2. I added about half of a small onion in with the garlic to saute on low heat for more than the 15 seconds, more like 2 minutes...if your heat is low enough you won't have to worry about the browning and bitterness that can result of burning the garlic.
3. I used 2 Tablespoons of dried parsley, and 2 Tablespoons of Oregano (keep in mind I doubled this batch), I also added basil, onion powder, paprika, celery salt, splenda (on a diet) and a pinch of cayenne....so let's see, if it were to be a single batch, this would be the measurements I would have used.
1 T Dried Parsley
1 T Dried Oregano
1 T Splenda
1/2 t Dried Basil
1/2 t Onion Powder
1/2 t Paprika
1/2 t Salt
1/4 t Pepper
1/4 t Celery Salt
Pinch of Cayenne
It sounds like I changed it a lot, but I really didn't...I used Merlot instead of cooking wine...you know what they say, never cook with a wine that you wouldn't drink yourself. I also enjoyed finishing the bottle as I made this sauce. Anyways, thank you so much...Great recipe!!!

therandom13 February 24, 2011

Tasty marinara sauce and so easy to make. Used it for recipe #227200 and served it with Vita potato gnocchi (shelf-stable kind), and meatballs recipe #81054 that I had in the freezer, and mozzarella cheese. Added this one to my favorite zaar recipe binder. A great marinara sauce that I will make again and again. Thanks for posting.

foodtvfan June 09, 2007

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